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Making Espresso Drinks - Choosing Espresso Coffee Beans
by Cory Willins
http://www.coffee-site.com
With a seemingly endless selection of coffee beans from
various locals, and in ever imaginable level of roast and
grind on the market, how does one go about choosing the
perfect one for espresso?
First of all, it is important to note that cappuccino is
merely a variation on espresso. The same is true with
lattes. These drinks are simply varying ratios of espresso
and steamed milk, and do not require a separate type of
bean.
The inexperienced shopper could easily be fooled into
thinking that there are countless assortments of beans to
chose from and be overwhelmed. Sometimes, unscrupulous
marketers with take advantage of this common myth so they
seem to have a larger inventory. In reality, there are only
two types of beans available commercially: Arabica and
Robusta.
Arabica is grown at high altitudes, a minimum of 2,400 feet
above sea level, and has a smooth, slightly acidic taste.
It is generally grown in eastern Africa and Central and
South America. Robusta is grown in lower altitudes and has
a more forceful, slightly bitter taste. It can be found in
Southeast Asia, central Africa and Latin America.
All roasters subscribe to their own methods and beliefs
about roasting, but in the basic process the green, raw
coffee bean is exposed to temperatures of 480 degrees
Fahrenheit or higher, usually for seven to 12 minutes. The
heat tampers with the natural acidity and bitterness of the
bean. The longer the roasting time, the more bitter and
the less acidic the beans become.
Everyone thinks their way is the best, but no matter what
anyone tells you, there is not just one right way to roast
or grind coffee beans for espresso. As a matter of fact,
espresso generally is not even made from one kind of bean,
but from a blend of beans of all different colors and
grinds. While it has not been scientifically documented, it
has been noticed that blend preference tends to vary by
geographic location. For example, in northern Italy, their
preferred espresso roast tends to be medium, while
California leans toward the darker, French roast.
The chances of getting fresh beans in a supermarket are
slim to none, and that is a fact when talking about pre
ground coffee. Your best bet is to pay close attention to
the expiration date on the package. When buying from a
coffee house, the best way to guarantee freshness is to get
the most popular, fastest-selling bean. The quicker the
bean sells, the faster more will have to be roasted,
increasing your odds of getting the most freshly roasted
beans. Ideal freshness results from grinding your own
fresh roasted beans immediately before brewing.
Though it is a great place to start, high quality beans do
not guarantee the best espresso. Time lapses in the
roasting-grinding-brewing process, the condition of the
equipment and the quality of the water are also important
factors. The debate over what makes the best espresso will
likely be eternal, but no one knows better than your taste
buds.
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