Coffee Information and Daily Coffee News About Coffee- Barista Topics In Italy and Europe
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Q: How difficult is it to make a really good espresso?
A: Very difficult
Espresso was born in Italy, so if you want to “take a coffee” go to Italy to learn the proper way to make espresso in the “authentic Italian mode” .
While in the distant past, prior to World War II coffee was considered a luxury item, after 1945 lifestyles began to change, and the “espresso” came on the scene for the working man to take a quick coffee on their way to work.
The daily caffeine shot evolved into Italian coffee culture of espresso machines, coffee bars, baristas – and the now ever-changing array of coffee drinks.
Manuel Terzi, has studied every aspect of coffee and adopts a scientific approach to coffee-making. Manuel is a “purist” and inventor in his “coffee lab,” where highly baristas experiment with different methods of making the perfect espresso.
“When you go into a coffee shop and ask for an espresso, you can have just this kind of coffee in this kind of coffee machine,” he says. “So you have no choices. But maybe it could be interesting to learn what differences you can find, between the same coffee bean prepared with different kinds of coffee machines, or the same machine using different beans.”
You can brew coffee using a variety of machines with a variety of brewing styles. We experiment on espresso machines, spring-levers, vibration pumps, cold percolators and siphons.
Terzi owns unique machinery, old and new to brew coffee. He uses an antique, spring loaded m E61 to make coffee ( because it was made in 1961). This device allows coffee to be brewed at a controlled but variable pressure. The key to making good espresso is controlling the pressure of the brew.
Terzi experiments with different beans, roasts and coffee machines to discover what makes the perfect espresso
Which milk, what temperate it is heated to all play a part in producing the perfect coffee drink.Terzi says that while mixing milk into your coffee can help caffeine to pass through the stomach wall, it’s very important that the milk should not be boiled. “The milk must not be warmed up over 72 degrees (162 degrees Fahrenheit), because in this case the substances can change,” Terzi warns. It creates casein tannate, which is very hard to digest. “You cannot sell a cappuccino with milk heated over 72 degrees,” he says, disapprovingly. No respectable barista would contemplate such a thing!