| Potentially you could
be looking at the majority of your revenues coming from specialty
coffee sales such as espresso, cappuccino and Latte.
Espresso is several things at once.
It is a unique method of brewing in which hot water is forced
under pressure through tightly packed coffee, a cup at a time. It
is a roast of coffee, darker brown than the normal American roast
but not quite black. In a larger sense, it is an entire approach
to coffee cuisine, involving not only roast and brewing method,
but grind and grinder, a technique of heating milk, and a
traditional menu of drinks. In the largest sense of all, it is an
atmosphere or mystique: The espresso brewing machine is the
spiritual heart and aesthetic centrepiece of the European-style
cafe.
The word espresso
is derived from the Italian word for express since espresso is
made for and served immediately to the customer. A double
espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared
from 14-17 grams of coffee through which purified water of 88-95°C
has been forced at 9-10 atmospheres of pressure for a brew time of
22-28 seconds. The espresso should drip out of the porta-filter
like warm honey, have a deep reddish-brown colour, and a crema
that makes up 10-30% of the beverage. Espresso brewing is defined
by four "M's": the Macinazione is the correct grinding of a
coffee blend, Miscela is the coffee blend, Macchina
is the espresso machine, and Mano is the skilled hand of
the barista. When each factor of the four M's is precisely
controlled, the espresso beverage that is produced is the ultimate
coffee experience |
USA and
CANADA Call: 877-465-2883 
