The unrivalled goodness of the espresso coffee

The pleasure of coffee at the taste is out of question. The great success of a so world-wide widespread drink is the sign of a goodness that conquers people from any place and any identity. This is also because the great variety of forms in which it can be offered to the costumer

by Luigi Caricato
http://www.luigicaricato.net

Coffee can be drank in different ways
Someone likes the “Turkish” coffee, in which the instill is brought to boiling for three consecutive times before pouring. This is the well-known maceration method, which can be realized in many varieties, all requiring long times.
Another method is percolation, in which the boiling water flows across the ground coffee. In this family are the “Neapolitan” method, the one obtained through the Mocha, the most used in house preparations, and the last novelty, the espresso machine. This idea allowed the exportation of the Italian art of coffee at its maximum. Times are shorter; as higher the pressure of water, as lower is the preparation time.

The espresso
By using the espresso machine the extraction is faster. The wait is reduced to 30 seconds, circa. The results on the final product are very good in terms of taste and quality. Hence, the deserved success all over the world.
By considering carefully the final product, the different expressions of different kind of commercial coffees are evident.

The differences among coffees
The differences among coffees do not arise just from different extraction methods. As a matter of fact, such differences derive also from the different plant species (the Coffea Arabica and the C. Robusta are the prevalent) or, within a same species, from different varieties. Hence, many and different coffees do exist. They vary a lot depending on the agronomic techniques used on the ground and on the harvesting methods. The sensory profiling of a coffee is also dependent by the particular processing of green beans, the preservation techniques and, finally, on the roasting and packaging procedures.

The variables
The quality of the final product is the result of coffee company policies that should not be underestimated. The final quality depends on many factors and should be evaluated according to up-to-date parameters. This is well-known by that people how make of quality the pivotal aspect of their market success. If the coffee preparation procedures deeply influenced the diffusion of the product in geographic areas once foreign to coffee, now, the introduction of espresso machine pushed a quality oriented revolution in the coffee market. All the same, it is not an undistinguished quality; on the contrary, it is a well defined quality which is usable all over the world, with no cultural barriers. Hence, the espresso coffee is the result of an extremely high quality procedure that makes it undistinguishable by other extraction methods.

A concentrate of taste and aromas
The strength point of an espresso coffee is in the ensemble of tastes and aromas and in the complex melting of valuable substances that compose a perfect and equilibrate solution. These aromas and tastes are functional to the general wellbeing state induced in the habitual drinker.
So, in just 25 cm2 of volume, the coffee cup can contain the ideal measure of taste. The main strength of coffee is in the water pressure, which is ready to free in 30 seconds. It is a brief period but, in that time, most of the soluble substances of the ground coffee bean can express the satisfying essence of coffee. It is necessary to try it to understand these words.

by Luigi Caricato
http://www.luigicaricato.net
07 September 2009 Teatro Naturale International n. 8 Year 1

^© REPRODUCTION RESERVED