Delicious sienna that is brownish in color, thick and delicious, the perfect sip of strong espresso (espresso) is highly sought after by baristas and coffee drinkers in almost every coffee shop in the United States. However, what does the perfect sip look like, and how should you take it? You may also want to find out how to make espresso.
Step
Method 1 of 2: Drinking Strong Coffee (Espresso)
Step 1. Follow the method you enjoy
Connoisseurs of strong coffee (espresso) like to follow the ritual when drinking their strong coffee (espresso) and debate which method is superior. Many general opinions and methods are described below, but even experts cannot agree on which of these methods is the “best” one.
If you want to try several methods in one drinking session, clean the roof of your mouth with water before each sip
Step 2. Smell the espresso
Point the cup to your nose and inhale the aroma in long, slow breaths. The aroma is a major part of the taste.
Step 3. Approach the crema
This light brown “crema” layer is the bitterest part of espresso, so “beginner” espresso drinkers often don't want to try it right away. Here are some of the approaches, used by at least some “expert” drinkers:
- Stir the crema with a spoon or turn the glass in a circle to mix it with the rest of the espresso (don't lick the spoon if you don't want the bitter, bland taste of the crema).
- Sip the crema to lift the bitter taste. Some people will stir the rest of the crema, but others will drink the rest of the coffee with the crema still separated.
- Remove the crema with a spoon and throw it away. This may not be in line with traditional coffee drinkers' views, but even some cooks prefer a sweeter, lighter, and balanced-textured drink.
Step 4. Consider the “gulp” method
The taste of the espresso begins to change (some people think it tastes worse) within 15 to 30 seconds of extraction, and as the crema begins to dissolve into the cup. You can try drinking it in just one or two sips (try this method at least once) to see how the taste changes, but know you'll get a thick taste.
- Test the temperature of the drink before trying this.
- You may want to suck on crema or a liquid crema mixture for a different taste to start with.
Step 5. Try drinking it in a few sips
To notice the change in taste that occurs in a cup of espresso, sip the drink without stirring. For a more consistent taste, stir before you take a sip. Whichever method you choose, try to finish the espresso before the espresso na cools down. Chilling will change the flavor of the espresso, or make certain flavors stronger, but this is usually a negative thing, especially after the drink has adjusted to room temperature.
Try stirring and sipping “espresso doppio,” or a double-shot, to find a different balance of top and bottom layers
Step 6. Add sugar
This step was intentionally added after the methods for drinking regular espresso, as most espresso enthusiasts don't like adding ingredients to their drinks. Try adding a touch of sweetness to a cup of low-quality espresso, or when you're just starting out with espresso and need to distract yourself from sweeter coffee drinks.
Step 7. Serve with sparkling water
Some cafes serve espresso with a small glass of coke on the side. Sip this soda before drinking your espresso to cleanse your palate. Drink sparkling water only after you've finished your espresso if you don't like the taste – and do so without the barista knowing.
Recently, some coffee shops have started offering "sparkling coffee"… however, be prepared to get some weird looks if you try to make your own
Step 8. Serve with chocolate
Italian cafes sometimes serve espresso with a piece of chocolate. Avoid other side dishes that have a strong flavor, especially biscuits and pastries. Usually espresso is served alone.
For an espresso tasting session, serve plain crackers and purified water to wash the palate between each sip
Step 9. Mix with alcohol or food
Add a scoop of vanilla ice cream to your espresso to make an " affogato ", or add it to a coffee cake recipe instead of using instant coffee. Of course, you can stick to coffees from the cafe world with more elaborate espressos, such as latté, mocha, or cappuccino.
Method 2 of 2: Identifying Quality Strong Coffee (Espresso)
Step 1. Know how espresso is made
Espresso made with hot, high-pressure water and fresh coffee beans produces a small amount of liquid, about to 1½ oz (22.5 ml to 45 ml) of liquid. A proper espresso is made from coffee beans that have been roasted medium or darker dark, ground to a sufficient degree of consistency, and evenly wrapped into an espresso basket. While there are endless varieties of espresso choices and traditions, it is these basic traits that define the true definition. If your drink is poured into a regular coffee cup and made from coarse coffee beans, or filtered through a regular coffee filter, then it is not espresso.
"Espresso macchiato" contains a small amount of added milk or milk foam to the top of the drink
Step 2. Look at the color and thickness of the crema
In a properly made espresso, a layer of light brown foam will be on the surface. This layer, called crema, is a fast-evaporating solid compound of coffee oil and coffee, which is not found in other coffee drinks. A thicker, reddish crema, with specks of copper or dark gold, indicates that the espresso is "made" to perfection. The crema will dissolve quickly once it's made, so an espresso served without the crema may mean it's been simmering for a few minutes or hasn't reached sufficient pressure.
Step 3. Sip and taste the dark espresso liquid
The main part of this drink is dark in color, and is a thick layer of liquid under the crema. This part is much stronger than a regular cup of coffee, and will leave an aftertaste that is a combination of bitter, sweet, sour, and even creamy. If the taste is just bitter, then the beans may have been overcooked. Try other home or cafe methods, and you'll find different interpretations of espresso.
Step 4. Evaluate the ending
The bottom layer of espresso, which is not easily visible from above, is thicker and sweeter, resembling syrup. You may or may not enjoy this finish alone – many people will choose to mix all the layers in an espresso – but be aware that an unstirred cup of espresso with a thick base is poorly prepared espresso.
