The Art of Espresso

Have you ever experienced a fine ristretto type shot of espresso? This encompasses many variables that we can examine. One particular variable is the grind setting. If we are in a humid place this is more crucial. The air allows the beans to expand and contract. Our water temperature is also of importance. The oils of the bean bind with the pure heated water. It is important for us to note that in a ristretto type shot we are creating a fine carmel like liquid that comes out evenly and consistently over about 18-21 seconds of time. This is very important. You want enough liquid in each shot in order for the essence to come through. We can examine the end result by seeing the crema on the top and how it is cohesively binded and just exquisite. If you have a beautiful espresso machine like a Twin Star II stainless steel double grouphead with two steam wands you are in a great place to produce this type of shot. I remember when I first got my twin start II from Monaco, Italy..it was like Christmas morning. I had the machine program to say Aloha every time I walked into create with it in the morning. My customers only received premium quality and fine ristretto shots. I served Americano's in place of drip coffees. This was well received by my clients. We can also note that this machine allows you to put the cup underneath the group head so you are able to allow the liquid to go uninterrupted. This is a superior quality in a fine epresso machine. I would like to note that the art of constructing a fine demitasse of espresso pays a real respect to the growers and farmers who do fine work in order to grow and produce coffee. I have worked on coffee farms in the area of Honaunau, Hawaii about 7 1/2 years ago. This experience allowed me to see the art from the very beginning and we can deliver this in the end cup. I suggest serving this espresso in a demitasse cup with saucer and spoon/lemon twist and or if you are creating a macchiato or other fine coffee drink you can use beautiful mugs created by artists around the world. I like to collect mugs from around the world and note the essence that went into these creations.

Word of the Day:
A demitasse (French) is a small cup, literally "half cup", used to serve turkish coffee or espresso. It typically has about 60-90 ml (2–3 fl oz) capacity — half the size of a full coffee cup (a tasse à café of about 120 ml (4 fl oz)).