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17. Coffee Education and Terminology
What is Espresso?
Espresso is “pressure-brewed coffee.” The pressure can be created by a pump, piston or
through steam pressure. Your Expobar is a pump-style of espresso machine, which is the
best type available. The pressure is necessary to create the crema.
What is Crema?
Crema is the golden layer of foam that you will find on top of your espresso. The crema
is what holds many of unique flavor characteristics of your espresso.
SCAA’s (Specialty Coffee Association of America) Definition of Espresso
Single shot: 7 Grams of ground coffee and 1 to 1.5 ounces of liquid espresso
Double shot: 14 grams of ground coffee and 2 to 2.5 ounces of liquid espresso.
Basic Bean Info
There is no such thing as an espresso roast. There is no such thing as an espresso bean.
The beans used for brewing espresso can be a blend or a single-origin coffee that has
good flavor characteristics for espresso.
Some people like a dark roast and others like a light or medium roast. The color of the
roasted beans has nothing to do with the brewing equipment used. A dark roast coffee can
be used for drip or espresso but what will make it taste good is the blend of beans used.
The blend used for espresso will be different than the blend from drip coffee.
Arabica and Robusta Beans
Arabica
Arabica is grown at higher elevations and is more expensive since it is harder to cultivate.
It is generally agreed that the Arabica is the higher quality bean.
Robusta
Robusta is grown at the lower elevations and is a bean with higher acidity. Some roasters
may add in some Robusta beans to give the espresso an edge so that it brews well for
milk-based drinks. The Robusta may also be used to help give the coffee a thicker crema.
Steaming and Frothing
There is a difference between steamed and frothed milk. Steamed milk is milk heated
with steam from a steam wand. Frothed milk is also heated but air is injected into the
milk to create froth. Different techniques can be used to create either a creamy or foamy
froth. Low-fat milk froths easier and creates a more airy froth. Milk with a higher fat
content requires more technique to create froth and will create a creamier and sweeter
froth.
