I have a completely different Golden Rule for making perfect espresso coffee that I am going to share with you now.
|Crema floating on top of an espresso|
In New Zealand, and many other countries for that matter, the espresso is brewed directly into the cup from which is will be drunk. This one simple difference makes a huge difference in flavor. Why? The crema!
Crema is the caramelized coffee sugars and coffee proteins that float on top of a well-brewed espresso coffee, and carries with it immense aroma and flavor. If you've had espresso and not liked it, it may have been because the "barista" didn't do a good job of making the espresso and literally threw most of the crema down the drain! How so? Quite easily; by using the technique popular in the U.S. of brewing the espresso into a pitcher and then pouring it into the cup, most of the crema is left clinging to the sides of the pitcher, to be washed down the drain. What a crying shame! But it happens millions of times all over the U.S. every day in every Starbucks, and other coffee chains you frequent. Why do they do it?
Espresso crema - the liqueur of coffee.Crema consists of caramelized coffee sugars and coffee proteins. It will be formed only when you brew your coffee at the right pressure and right temperature. Read here about how to make perfect crema.
|Crema! floating on top of an espresso shot in a|
Stylish Glass Espresso Cup with Stainless Steel Handle
Why do American coffee shops wash cream down the drain?
So that's my Golden Rule: Make your espresso directly into the cup from which you are going to drink it! Don't be guilty of washing your crema down the drain. You'll be amazed at the difference in flavor!