The Guide to Espresso
An espresso math equations looks a little something like this…
7 grams of ground coffee = 1 ounce of coffee liquid
But don’t let that tiny bit of liquid fool you. It packs a big punch. Espresso is a brewing process that originated in Italy in the 1800’s. The name espresso comes from the speed in which it is made and consumed…quickly. Seriously, you better not get caught sipping your espresso in Italy...
As simple as an espresso shot may sound it’s truly an amalgam of items. Temperature, roast, grind, bean, and pressure all play their part and produce a new product every time. Espresso is simple in its definition but complex in its flavors and variations. It can be made with milk and froth or even chocolate. What you can always count on with espresso is a multifaceted, caffeinated beverage that’s certain to give you that pep in your step. Below is a comprehensive guide to espresso beverages that are sure to please any palate or mood.
- Single Shot
- 1 ounce of coffee liquid
- Double Shot
- Prepared with 14 grams of ground coffee a double espresso usually yields about 1 and half ounces of coffee
- Made in thirds with a 1/3 steamed milk, 1/3 espresso and 1/3 foam. Cappuccino’s are smooth and shiny with a thick creamy texture.
- A double shot of espresso mixed with a touch of hot water.
- Café Latte
- A latte is similar to a cappuccino with slightly different measurements. A latte is usually 1/3 espresso to 2/3 steamed milk with a thin layer of foam.
- Flat White
- Similarly the flat white is also 1/3 espresso to 2/3 steamed milk but with an extremely thin layer of foam on top. The milk to espresso ratio is important as to create the perfect mixture of flavor.
- Café Mocha
- 1/3 espresso, 1/3 steamed milk, 1/6 cocoa and 1/6 foam. Pull the double shot above the cocoa layer for better flavor blend.
Espresso is far more complex than any of us could imagine. It has the strongest flavor and can be used in multiple variations. Add a double shot to your favorite ice coffee during those hot summer months for that extra kick. You’re welcome!