PODcast #18 : Espresso Pods News

Espresso Elucidations

What IS Espresso, Anyway?

We drink it, but what is it? What makes espresso different from drip coffee? Or French Press? Or Moka? The difference lies in the pressure.

As in any form of brewing coffee, espresso machines use heat and water to extract solubles from the ground coffee beans. But espresso machines can do something that other methods cannot. They use pressure to emulsify oils that are left behind by other brewing methods, or would be damaged by higher temperatures.

The pressure — at least 8 bars (116 psi) — extracts the oils which form into microscopic droplets suspended in the liquid coffee. This is what makes espresso unique and different from other forms of coffee brewing.

Espresso is thick and viscous and as it pours out of the spout it should be entirely crema. The "coffee" separates out from the crema. It is more true to say that the coffee forms under the crema than to say that crema forms on top of the coffee.

The presence of crema signifies that the oils in the ground coffee have been emulsified. No crema — no espresso. Crema consists of tiny oil bubbles containing aroma molecules released by the ground coffee during extraction. In traditional drip brewing, much of the aroma escapes into the air. In espresso, the crema captures the aromas and presents them to the drinker in the cup. Be sure to savor the aroma and drink your espresso before the crema dissolves.

As the espresso is consumed these oil bubbles burst in the mouth releasing aroma molecules into the nasal cavity. The released oils coat the tongue and mouth providing substantial "body," or mouth feel — another improvement of espresso over other forms of coffee brewing.
 

Espresso Tips

For your maximized espresso enjoyment, we present this issue's tip:

Tip No. 13:
What are the signs of over or under-extraction? As discussed in PODcast Issue 13, the extraction time should be between 25 to 30 seconds to produce an ounce, or single shot, of espresso from a standard E.S.E. pod. If the crema is light in color, it means that the espresso has been underextracted (the grind was too coarse, the water temperature too low, or the time too short). An overextracted espresso exhibits other signs: A white froth with large bubbles if the water was too hot. Brewing too long produces a white crema spot marking the darker surrounding crema. If the crema is very dark and has a hole in the middle then the grind was probably too fine. Of course, a pod's grind fineness is not under the user's control, but grind does vary slightly by brand of pod. Lavazza tends to be on the coarse side and Aloha Island on the fine end. Some machines will favor or disfavor these brands.
 

PodMerchant Featured Product

This issue's Featured Product is Lucaffe Messico Espresso Pods. Lucaffe Messico is a single origin coffee, meaning it is a 100% Arabica bean harvested from only a single growing region (see our Coffee Primer). In this case, Mexico. We have not yet determined the cultivar used.

Starting with the pod, like most Lucaffe pods, there is no overt marking of orientation. It should work well with either side up (See Tip #6 in Issue 5 for more information on pod orientation).

Though Messico is a single-origin coffee, it has a well-rounded robust flavor that is more typical of blends. I would never guess this was a 100% Arabica from drinking it, but I am not aware of any single-origin blend (it makes no sense). It has a hearty body (mouth feel) that can be described as grainy. The crema is substantial and sticks to the cup, leaving rings with each sip. The aroma has hints of malt, chocolate, vanilla, and toasted bread. It reminds me of a Pop-Tart™ cooking (most espressos have similar aromas due to the Maillard Reaction) that takes place in roasting. The flavor offers hints of nuts and chocolate. This is a nicely hearty and stout espresso and is one of my personal favorites.
 

PodMerchant News

Our very large and much awaited shipment from Italy has just arrived. Amigos, Attibassi, Caffe' Mako, del Doge, and Lucaffe are back in stock. Lucaffe Classic cups too (we are not restocking the Mr. Exclusive cup).
 

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