37

Akin to the simultaneous fates of Schrödinger's Cat, answers to your question include no, maybe, and it doesn't matter. I have furthermore been unable to avoid philosophical diversion and hypothetical questions in this answer; please forgive me. :) As @EricPlaton noted in comments, the answer depends on a slightly different question: What characteristics ...


25

Most people drink espresso not just because it is hot, strong and contains caffeine, but because it is very rich and flavorful. The water is intended to cleanse your palate before the first sip so that you can better enjoy the taste of the espresso.


24

They are referring to a "shot" of espresso. The Italian standards are that it is a volume of 25 mL plus or minus ten percent. Additional shots in a drink indicate more espresso flavor and a higher caffeine content.


22

I'd say that it's a caffè crema which is generally made the way you make your coffee and is about 240 ml. It's about 3 times more water than a normale.


16

First of all, there is no difference in the beans themselves. They all come from either Robusta or Arabica plants. The roast doesn't vary either. You can use any kind of roast for your espresso, it's up to preference. What does change is the grind. Espresso grind is very fine - much finer than other preparations of coffee. You may find packaged coffee sold ...


16

Ground beans have a much larger surface area by weight than whole beans. When the surface of the bean is exposed to air chemical reactions take place. I doubt that these reactions have been completely characterized but at a minimum they include some loss of aromatic oils. In other words, the processes that lead to a judgment that coffee is "old" happen ...


15

You should not tamp the coffee in a Moka. These pots don't like excessive pressure, which tamping would produce due to increased density. This is also why the water should not cover the steam valve. In the worst case they can literally explode!


14

Oh, the famous latte! Apparently hardly anyone knows that it simply means "milk" in Italian, so technically calling a coffee drink "latte" is pure nonsense. So where does the coffee shop staple get his name from? In Italy, a latte macchiato ("stained milk") is basically an espresso in a glass of hot (steamed) milk, pouring the espresso last leads to the ...


13

Here's a few thoughts based on what causes sourness/acidity in coffee and ways to temper it. Order an espresso lungo. Sourness (acidity) is characteristic of the "stuff" that is extracted relatively early in the brewing process. In other brewing methods that take longer to perform (e.g., coffee press, drip, or pour-over) this can be balanced by the more ...


12

Yes. Adding water to Espresso is considered an Americano. Doing it the other way around is called a Long Black. According to that article and below sources, the Long Black preserves the crema, whereas the Americano preparation should not. The manner in which the pour is done can contribute more to preserving or destroying the crema than the order. An ...


12

The crema definitely affects the initial taste of the coffee, that's where the concentrated notes of whatever bean you're using is going to be found. I make a long black by: Pour 3/4 cup of hot water (right from the machine) Wait 2 - 3 minutes Pull a double shot into it, holding it right under the group to minimize splashing Let sit for about 30 seconds, ...


12

Both cup material and temperature are in play here, I think. A big part of the coffee taste (and experience as a whole) is the aroma. I personally find that paper cups (not surprisingly) smell and taste like paper. Ceramic (or glass, porcelain, etc.) should be practically neutral. Any smell you get from the cup could affect the perception of taste of the ...


12

Without considering the amount or potency of the coffee as well as setting personal metabolism aside, you could adjust your coffee schedule according to your natural circadian rhythm, a methodology neuroscientist Steve Miller refers to as chronopharmacology. Essentially, you use the caffeine as a propellant to your natural "up" rhythm. Gabrielle Taylor's ...


11

To say which of these has the most caffeine is a little bit complex, as it depends on if you mean how much caffeine per ounce vs. how much caffeine in the drink in its entirety. To start, let's explain the drinks. 1. Espresso Espresso is the key to this whole discussion. Each of the four beverages you referenced is (or contains) Espresso. Espresso is a ...


11

Cleansing the palate for the coffee is a good explanation. Yet there is another tradition of serving water with espresso or coffee, where the water is drunk after the coffee: In Viennese coffee houses (a place where coffee has a long-standing tradition) many patrons will stay for some time as these cafes are not only a quick stopover for a sip of coffee, ...


11

I would also go for caffè crema (more water than a lungo). There is no strict agreement on at how much water does it stop being a lungo and starts being a crema. But I guess "lungo" is more well known around the world, at least on countries where Nespresso is available, since their capsules for long coffees are called "lungo". Here in Mexico, the waiter / ...


10

To Expand on @Tom Medley's Answer; the pivotal questions are: How much time is lapsing between pulls of espresso? Are you pulling the same espresso? The portafilter should be rinsed with the espresso machines line water after every pull. This has the effect of removing the majority of remnant oils and grounds, pre-heating the portafilter, and removing ...


10

There's a trade-off here. If you're working in a fast-paced coffee shop, you're likely to favour the faster option (knock out the coffee) over cleaning. Generally knocking out the coffee will get rid of >99% of the grounds from the previous pull, so the impact on the flavour of the next one will be so slight as to be unnoticeable. Usually the portafilter won'...


10

According to caffeineinformer, there is 77 mg of caffeine in 1½ shots of espresso. Comparatively, an 8 oz. cup of brewed coffee comes in at 163 mg of caffeine. There is roughly 1/2 as much caffeine in 1.5 shots as there is in 8 oz. of brewed coffee.


10

This answer addresses a "standard" semi-automatic espresso machine with a separate grinder. Specifically the LaMarzocco and Astoria grinder, but the ideas should generalize to other machines of the same class. Cleaning Of course, wipe down everything and get all pitchers and spoons clean. Blast out all the milk and "wetness" from the steam wands. Inspect ...


10

There is an alternative to the accepted answer. In many Middle Eastern countries water is served as a matter of course with espresso. In very hot weather, even people accustomed to the heat may forget to drink enough water. Coffee is a diuretic. The combination of heat and diuretic can actually be dangerous. It would be pretty thoughtless to serve coffee ...


10

4M is a term mainly used among Italians for espresso. It is a placeholder for four words that start with "M" in Italian that affects espresso preparation. Some information can be found here. These M's are: Miscela: The coffee-blend; it covers the selection and blending of the beans as well as proper roasting. Macinazione: The grinder; proper grinding of ...


9

A "shot" in this context usually means one ounce, or so, of espresso. So a cup of coffee with two extra shots would be a cup of coffee with approximately two ounces of espresso added.


9

This link from Seasoned Advice might help you. The accepted answer recommends to use an espresso brew pitcher and how to use it. The answer suggests two main things: a vessel with a pour spout helps with retaining the crema; the speed of the pour is important. See more information at that link. It suggests that if you pour it in too fast, you ruin the foam....


9

Lets's do some Espresso math: Taking an espresso12 as base unit, we can conclude: A ristretto3 uses less (typically: half as much) water than an espresso for the same amount of grounds. This means the amount of water for one serving will flow through them faster, meaning less caffeine can be extracted. (But a ristretto is quite aromatic as mostly the ...


8

Keep in mind that paper cups are manufactured. I have been in industrial plants my whole career. There are odors, vapors and minute particles in the air that get packaged with the product. They are not harmful per say but are released into the hot beverage on contact and could likely impart a flavor.


8

There are a few reasons why you might not get a good crema: Stale coffee Coffee not ground fine enough Pressure too low With a steam-powered espresso machine (especially if it's an entry level machine), you will typically not reach high enough pressure to get a proper crema. The crema is formed by oils extracted from the ground coffee, which needs high ...


8

Probably closest to an espresso is an AeroPress, which is similar to a French press, but uses manual pressure to extract more aromatic componds while being lower on bitter and sour notes than most other methods. And of course all the "hand filter" varieties of the drip-family can be an option, if it's simply coffee, not exactly espresso you are after. In ...


8

It is slightly dependent on your personal definition of espresso. Also the choice depends on how easy you want its operation to be. The moka pot is certainly the cheapest espresso-type device. However, it doesn't fall within the standards of a true Italian espresso, as pointed out in this answer. In particular, you won't have any crema. Hand pumps are ...


8

The beverage you make by diluting vending machine "espresso" with hot water is called "poor imitation of Americano". It is hard to say how much caffeine it contains because it's not clear what this particular vending machine is filled with. It would also be wrong to speculate on its health effects without this knowledge and without knowing whether in general ...


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