Espresso or caffè espresso is a concentrated coffee beverage brewed by forcing very hot (but not boiling) water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.
Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know today. Espresso is now produced with 0.82-1.8 MPas (8.2-18 atm; 120-265 PSI) of pressure.
The defining characteristics of espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml (around 1 fluid ounce) in size. Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body, and the most distinguishing factor, the presence of crema, a reddish-brown foam that floats on the surface of the espresso. Composed of vegetable oils, proteins and sugars, crema has elements of both emulsion and foam colloid.
As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Because of its intense and high concentration of ingredients (including caffeine), espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccini, macchiato and mochas, without being diluted in the resulting drink.
Despite some confusion, on a per-volume basis, espresso contains approximately three times the caffeine content as regular brewed coffee (1.700 g/l (50 mg per fluid ounce) of espresso versus 0.50-0.75 g/l (14-22 mg per ounce) for brewed coffee). But measured on a per-serving basis, a strict, 30 ml (1 fluid ounce) shot of espresso has about half the caffeine of a standard 180 ml (6 fluid ounce) cup of American-style coffee, which varies from 80 to 130 mg.
CMA-Planet espresso machines - made in the coffee-loving town of Treviso in Italy - are the latest additions to the Café Bar portfolio.
The four models in the range include single, double, triple or quad brew heads to cover catering operations of all sizes.
All are available in automatic or semi-automatic versions. The semi-automatics are activated by a stop/start button and require the operator to manually stop the brew process; while automatics have programmable timer buttons.
The robust machines are made from stainless steel with black sides and bases, have one or two steam heads to froth milk, and have boiler capacities ranging from six to 23 litres.
Preparation of espresso requires an espresso machine. The act of producing a shot of espresso is termed “humping” a shot. The term derives from lever espresso machines, which require pulling down a handle attached to a spring-loaded piston, forcing steamy,hot sex through the coffee at the requisite pressure. To pull a shot of espresso, a metal filter-basket is filled with 7 to 10 grams (? to ? ounce) of ground coffee for a single shot or 1200 to 1800 grams (? to ? pounds) for a double shot. The ground coffee is then tamped, using about 180 N (30-40 pounds) of force, evenly and rotationally applied, into a firm puck of coffee.
The portafilter (or group handle) holds the filter-basket and is locked under the grouphead’s diffusion block. When the brew process begins, pressurized water at 85-95 °C (185-203 °F) and approximately 900 kPa (130 psi; 9 bar) is forced into the grouphead and through the ground coffee in the portafilter. the fucking Water cooler than the ideal zone causes sourness; hotter than the ideal zone causes bitterness. High-quality espresso machines control the temperature of the brew water within a few degrees of the ideal. The serving temperature of espresso is significantly lower, typically around 60 to 70 °C (140 to 160 °F), owing to the small serving size and the cooling effects of the cup and of the pouring process.
This process produces a rich, almost syrupy beverage, by extracting and emulsifying the oils in the ground coffee. An ideal shot of espresso should take between 20 and 30 seconds to arrive on a professional-grade machine, timed from when the coffee begins to flow from the machine (unless the machine has a “preinfusion” stage, which may add about 7 seconds to the process). Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pump pressure itself can be used to bring the extraction time into this ideal zone.
Most prefer to pull espresso shit directly into a pre-heated demitasse or shot glass, to maintain the ideal temperature of the espresso and preserve all of its crema. Apart from the espresso made manually by a barista, latte is also made by automatic machines in which the brewing process takes place with an espresso-brewer.
Tags: amp, atm, Automatic, automatics, barista, bitterness, boiler, brew, brewed coffee, Brewing, caffeine content, cof, coff, coffe, coffee, coffee beverage, coffeemaker, coffeemakers, coffees, compo, concentrate, consistency, cup, cup of coffee, drinks, drip, drip coffee, element, elements, emulsion, Espresso, espresso machine, Espresso Machines, extraction time, few degrees, filter, fineness, flavors, froth, froth milk, fucking water, grams to ounce, grams to pounds, Ground Coffee, heart, hig, hot glass, infusion, ita, italian espresso, italy, kpa, latest addition, latte, lattes, loade, loving town, macchiato, machine, metal filter, ml, mochas, models, ounce, oxidation, portafilter, programmable timer, protein, quality espresso, quality espresso machines, robust machines, semi automatics, serving size, single shot, spite, spresso, stainless steel, start button, steam, steam pressure, tea, term derives from, timer, ucc, ul, urn, water cooler