The Mysteries of Espresso

We are not going to tell you how to use a steam driven machine because we don't want to get sued. It both burns people and blows up. We will warn you to check for bad fittings which should be replaced as they can fail with disastrous consequences. And, don't over heat the steam.

What we are going to tell you is how to use an expresso machine. An expresso machine will make a cup of espresso because it is what the machine is designed to do. The expresso machine is designed to make a cup of espresso easily and more or less fool proof.

There are still some human touches to making a good cup of expresso. One real good human touch is the choice of degree of roast. The above degree of roast is exactly the same for an expresso machine as it is for the common espresso.

If one is using the cheaper machines which do not automatically pack the grind and pump the water then it is important to note how to do it. In filling the grind container, fill to the top and depress with the tamper. Press firmly, but not hard. One may also tamp the grinds into place. Too tight or too loose does not allow the water to pass through at the right rate. In dispensing the water from a lever action, take from 20 to 30 seconds to complete the process. Don't dispense water twice just to get more fluid. It defeats the purpose.

To froth the milk, put the milk in a container, hold container under the steam vent, then slowly turn the steam knob until steam permeates the milk. Turn off the steam vent, then remove the milk.

This machine must be cleaned thoroughly every day. The steam vent must be cleaned just after use. Also, because of the way the machines are made, it is wise to use water with low mineral salts so build up does not occur.

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Sweet Espresso
Add sugar to the espresso. Because espresso is usually a small cup of coffee, lumps of sugar are not all that good. They work, but it is better to use granules.

A very common sweetener is honey.

Espresso and Milk
Theoretically, the story behind espresso and milk is to trap the aroma. Espresso has much aromatic properties which vaporize quickly. So, a thin layer of milk is used to trap the aromatic properties in the cup.

Froth
Froth is the process done to milk to make it foam. All espresso and most expresso machines have a special tub to make steam which is used to make froth. Typically, the froth is made with a thick milk as opposed to skim milk. The milk is in a container with a spout for controlled pouring. The container is held under the tub and a valve is turned which allows steam to froth the milk. Basically, it is making hot foamy milk.

The milk is carefully poured into the espresso in such a manner not to sink or mix with the coffee.

Espresso Macchiato
Espresso with just a stain of milk. A very small amount of milk just to stain the coffee.

Latte Macchiato
This is the opposite of staining the espresso with the milk. This is where the milk is added first and the espresso is used to stain the milk.

Caffe Mocha
One-third espresso, one-third hot chocolate and one-third frothed milk served in a large class. This is not to be confused with Mocha-Java coffee beans. It doesn't mean it comes from Mocha either.

Con Panna
Coffee with whipped cream. May be espresso but sometimes it can be any cup of coffee.

Double
Double Cappuccino, double Caffe Latte, or double Caffe Mocha means a double helping in espresso or otherwise of everything. However, some people think it means double the coffee but not the fixings. Oh well.

Extra Strength
Extra strength means more double the coffee but not the water. This is a condition where one would use more coffee grinds than normally called for.

Iced Espresso
Usually a double espresso poured over lots of crushed ice in a fancy glass. Sometimes topped with whipped cream.

Iced Cappuccino
Espresso poured over crushed ice, topped with equal part of cold milk, and topped with cold frothed or whipped milk.

Espresso Granita
Italian granitas involve freezing strong, unsweetened espresso, crushing it, and serving it in a parfait glass or sundae dish topped with sweetened whipped cream.

Cappuccino
Typically, a 1.5 ounce of espresso, topped by hot milk and foam. Ideally, cappuccino consists of on-third espresso, one-third hot milk, and one-third foam. May or may not be drunk with sugar.

Latte
Many times referred to as Caffe Latte or cafe au lait, or cafe con leche. Simply the same as cappuccino with much more milk. Additionally, it is mixed by pouring the milk and the coffee from opposites sides of the cup. Although traditionally made with espresso, it dilutes the coffee so much that it is now made with standard brews.