Source: http://www.italianamericanrecipes.com/coffee/overview-of-espresso-and-espresso-machines/

What do you think of when you hear the word “espresso”? Perhaps,

”Express – train; fast black, iron horse of rocket fuel!”

Or,

”Strong. Hyper-caffeinated. Bitter. What, me try it?” (is you a man or is you a mouse?)

Also, maybe,

”I like my coffee black, but not that black!”

Wrong. Espresso, when correctly made, is none of these things.

Espresso is a traditional coffee drink invented by the French, but perfected by the Italians. You can associate the word “espresso” with the English word “press”, for that is the fundamental action pertaining to both the ground coffee – which is pressed into a compact disc – and the machine used to make it, which forces or “presses” hot water through the disc of coffee. The result is a demitasse (very small cup) of all of the best characteristics of the coffee bean with none of the less desirable ones.

A well “pulled” shot of espresso is not bitter. The flavor is full, complex, and remains on the tongue for 10-15 minutes after drinking it. That flavor can be fairly accurately compared with the wonderful aroma present when the seal is first broken on a container of coffee. If your espresso is bitter blame the barista, not the drink.

Afraid of the shakes? Don’t be. Surprisingly, given the concentrated nature of the drink, a shot of espresso has only about half the caffeine of a normally brewed cup of joe. This is because the heated water is forced through the coffee too quickly (ideally in around 20 seconds) to liberate all of the caffeine present in the grind.

All of this wonderfulness requires a special type of machine to make. As already mentioned, an espresso machine’s express purpose is to press heated water (about 200 degrees) through a disc of pressed coffee. How is this accomplished? There are 3 basic designs: steam driven, piston driven, and pump driven.

Mechanically, the simplest is the steam driven machine. It employs steam pressure to force water through the coffee. Since there are no moving parts, this design is normally used for lower-priced home espresso makers. This principle was also used in early commercial machines but was abandoned by professionals when a better design came along in 1945.

That design is the piston driven machine. In this design, a long lever is pulled by the barista (hence the phrase “pulling” a shot) to drive a piston, which in turn forces the heated water out of a cylinder and through the coffee. A later refinement of this design was to interject a spring into the process between the lever and piston. The lever compresses the spring, which in turn drives the pistion. The purpose is to better control the pressure of the water (ideally 9 ft-lbs) as it is forced through the coffee.

An even better design was introduced in 1961, the pump driven machine. This design uses an electric pump to force the water. The benefit is more accuracy (and no arm-strain!).

Good espresso also has a “head”, like a beer does. The head is made up of concentrated oils from the coffee. It is dark reddish-brown, and should have enough body to support the weight of a teaspoon of sugar for about 2 seconds before it sinks into the drink.

The coffee itself is, of course, rather important. It should be of a medium roast; a dark roast has had too many of the oils and sugars cooked out of it. It also needs to be ground exactly right. A proper grind can be described as the consistency of talcum powder. The best bet is to have your espresso professionally ground at a good shop. They have the right equipment and know-how to make a perfect grind.

Need water quality even be discussed here? You don’t drink tap, so don’t brew tap. Enough said there.

Espresso is complex in both nature and process. It requires special equipment and exacting technique to make properly, but is well worth the effort. If you’ve never tried it, drop by a reputable coffee house and let them convince you. Chances are you’ll be hooked.

Source: http://www.espressomachines-review.com/the-dos-and-donts-of-making-java/
See How To Brew Coffee. It is one thing to buy a coffee maker. The only way to make it last a few years is knowing the do’s and don’ts because it takes money to have this repaired or buy a new one.

Here are some Do’s that people should remember.

1. Coffee machines need to be stored in a clean and dry place when these are not in use. When this is brought out, this has to be placed a few feet away from other appliances to ensure maximum freshness at all times.

2. Before making a cup, it will be a good idea to check how many will be drinking. This will prevent wastage that often happens when this is not properly calculated. A good indicator will be a tablespoon per cup.

3. If the coffee will be brewing for 30 minutes to an hour, it is best to use a thermal carafe. This will ensure that the flavor stays the same as though this was just made.

4. The decanter should be cleaned on a daily basis. One way to make the job easier will be to throw away the old filters and grounds immediately since this could affect the taste when a new batch is prepared the following day.

5. Lastly, the rest of the coffee machine must be cleaned at least once a week. The person should dismantle each part and clean this using water, a washcloth and some vinegar if there are any hard stains.

The don’ts for brewing coffee are the following;

1. The person must never mix old coffee with a new one. This dilutes the taste which affects the flavor in the new pot.

2. Most machines have timers that will keep the coffee warm. The user must never turn it on again to reheat below a temperature of 175 degrees because this will also affect the flavoring.

3. Although it is still safe to drink, the individual must never serve coffee after the freshness date.

4. Coffee maker owners should never wash away the decanter or pot with just water alone. This should be done with soap because acids and other organic elements may affect the overall taste of the new batch.

People who know the do’s and don’ts will have a better chance of enjoying the rich taste of coffee as though this was just purchased from the store. Guests will be able to know the difference if such practices are not being done at home.

Source: http://www.nytimes.com/2010/03/10/dining/10coffee.html?_r=1

By OLIVER STRAND

NEW YORK used to be a second-string city when it came to coffee. No longer.

At places like Bluebird Coffee Shop in the East Village, the espresso is so plush and bright that it tastes sweet on its own.

The elaborate designs in the cappuccino’s foam at Third Rail Coffee in the West Village aren’t just to show off, but are a sign that the barista properly steamed the milk so that it holds its form.

At Abraço in the East Village, you can get drip coffee brewed by the cup, not drawn from an urn.

For years New Yorkers had to look to places like Stumptown Coffee Roasters in Portland, Ore., or Blue Bottle Coffee in San Francisco for this kind of quality. Now both companies have opened roasters and coffee bars in New York. Four Barrel Coffee of San Francisco will be roasting here soon.

Meanwhile, some established cafes around the city have made moves toward roasting their own beans. Café Grumpy is already doing it, and Abraço will by the summer.

This means that New Yorkers can now drink coffee that is made from some of the best beans available in the United States, freshly roasted in town.

The difference between a cup of coffee from these new style coffee bars and what was available before is striking.

These shops use only beans that have been roasted in the past 10 days (though some say two weeks is fine), so the flavors are still lively.

The beans are ground to order for each cup. Certain coffee bars have a skyline of grinders: one for espresso, one for decaffeinated espresso, one for brewed coffee. If they offer more than one variety of espresso bean, that gets its own grinder, too.

Milk is steamed to order for each macchiato or latte. A telltale sign is an arsenal of smaller steam pitchers, instead of one big one.

And coffee bars reaching for the highest rung use only manual espresso machines run by baristas who, in the past three years, have been able to attend classes given by the leading roasting companies in the intricacies of these devices. Many chain stores are turning to automatic machines with preset levels for coffee, temperature and timing.

For brewed coffee, there are French press pots, filter cones or machines like the Clover or Bunn’s new Trifecta.

Some of the obsessiveness may get a bit off-putting. Want an espresso to go at Ninth Street Espresso? Forget it. The baristas there believe it should be drunk immediately from a warm ceramic cup. Want a cappuccino made from single-origin beans at Kaffe 1668? Sorry, you’ll be told, but milk would overpower the subtle flavors of the coffee. Wonder why the barista pulled and tossed out two shots of espresso before she served you yours? She was making sure it was perfect, the coffee evenly tamped, the water temperature ideal for the particular beans, the timing just right. (The best baristas will “dial in” throughout the day, tasting the espresso and adjusting the grind and dose.)

Want a double espresso? You’ll have to buy two singles.

Today, most of the chains use about seven grams of ground coffee for a two-ounce shot. Espresso pods are filled with around five grams.

Baristas at the best places in town, like Bluebird Coffee Shop or Joe, tamp down between 19 and 21 grams. Often the espresso is even more concentrated because it’s pulled “short,” with less water, so that the final volume is a thick 1.5 to 2 ounces.

With that much coffee — and care — put into each shot, baristas feel that a larger shot, with more water, would compromise the quality of the espresso.

This awakening has led some unlikely businesses to offer serious, artful drinks. Saturdays Surf, a minimalist surf shop in SoHo, has a vintage la Marzocco machine next to the cash register. At Moomah, a children’s center in TriBeCa, parents can enjoy one of the city’s more artful cappuccinos.

Even restaurants, where coffee has long been an afterthought, are getting in on the act.

Superior coffee, day after day: increasingly it’s the rule in New York, not the exception.

Source: http://www.espressomachines-review.com/how-does-drinking-coffee-impacts-your-lifestyle/

Nowadays, finances different kinds of meals and beverages which have particular results on the body. Although there are several drinks that could damage your quality of life like alcoholic beverages as well as difficult liquors, there are also common healthy beverages that are good for your health.

Beverages with anti-oxidants are recognized to enhance the every day intestinal movement of the person. This has the ability to clean a person whole system by removing the toxics inside the body.

Espresso is one of the most frequent drinks that have a high degree of antioxidant that is excellent for you. It’s primarily produced from organic materials that help the body. It is often sold looking for different purposes. Inevitably capuccinos are really good for individuals who desire to stay awake throughout the night.

Nevertheless according to the latest study within Harvard; coffee can be the most effective remedies to avoid you against getting type2 diabetic issues as well as the potential for loss of colon cancer malignancy. It can lessen the chances of buying various diseases due to it’s substance aspects of qualities. An additional good thing about consuming your favorite early morning beverage is the fact that it has no chemical substances or preservatives that may trigger unwanted effects towards your quality of life.

Finances several advantages or positive results associated with drinking coffee. A regular walk each and every morning will work for the body. It encourages proper circulation of blood within your entire system.

According to some dental practitioners, coffee can also help you against keeping away from cavities. Additionally, it may unwind your own stressed mind. It provides you with the feeling of great tranquility because of it’s fragrance and unique flavor. It is also a useful source of natural anti-oxidants for your body.

There are two different types of coffee. The first one is the instant coffee that is popular to the buyers. It’s mainly produced from a certain coffee coffee bean. Coffees tend to be then prepared as well as go through a number of stages of purification in order to eliminate any kind of unwanted aroma or even taste that will affect the whole taste from the espresso.

The 2nd kind of coffee which is considered to be more expensive is the brewed espresso. It’s includes a more powerful impact compared to instant coffee. It may be acquired using a coffee maker. In contrast to instant coffee, made espresso is actually created through using roasting coffee beans.

If you really love drinking coffee you may think about your self in purchasing a coffee maker machine. Although it may look like an easy and old-fashioned machine you will surely find it very helpful especially if you value consuming made capuccinos. You can instantly make your own brewed espresso if you use this particular machine.

There are several forms and styles associated with coffee maker machines that will surely fit in order to your needs and choices. It is certainly easier to prepare an instant coffee, however the producing your personal brewed espresso utilizing a coffee maker machine is unquestionably rewarding. You should not be afraid of utilizing a coffee maker machine because it very simple to use.

A daily cup of coffee will surely make your day complete. Espresso is best recognized for being able to prevent prostate cancer and even type2 diabetic issues.

Nevertheless certain types of capuccinos have more nutrients when compared with individuals available in the department stores. You must try to use the coffee maker machine if you really like in order to tste the amazing benefits associated with real espresso. You will never surely are sorry for the risk of making your personal made espresso.

Source: http://blogs.bnet.com/business-news/?p=3025

As it plots its comeback from the great store-count implosion of 2008, Starbucks Corp. (SBUX) is doing some tinkering with its stores. It’s great to see, even if not all the ideas seem like winners.

On the plus side, the company is toning down its corporate green-and-white color scheme and building stores that look more like homey neighborhood coffeehouses, done in more subtle earth tones. Starbucks’ 15th Avenue Coffee & Tea store in Seattle started this trend, which another experimental store in Seattle’s busy Capitol Hill neighborhood, Olive Way, will continue when it reopens in the fall after a remodel.

Another winner was Starbucks’ decision to go to free Wi-Fi — it had to happen.

Also good: expansion into beer and wine at the Olive Way store, to accompany an expanded menu. The liquor additions seem natural — after jittering up on coffee all day, you might want to come down with a glass of wine.

But here’s one innovation that’s more questionable — Olive Way’s move into a layout described as “coffee theater.” That is, the espresso machines will be smack in the middle of the restaurant instead of behind a counter. Surrounded by narrower counters, the idea is to bring customers closer and turn coffee making into entertainment.

That sounds great if you’re a latte-seeking mom with a couple of squirmy toddlers. The kids would probably be entranced, though you might have to child-leash them to keep their fingers off the machinery. But here’s the bigger problem: Espresso machines are loud. And lots of people hang out at Starbucks to do business — working on laptops or calling clients from cellphones. It sounds like this store design will leave no quiet corner from which to make a call or think about that proposal you’re writing.

However that works out, we’ll hear more about it, as Starbucks is quietly ramping up its advertising. Historically, Starbucks advertised very little, allotting only about 1 percent of revenue to marketing, but it recently indicated its marketing spending will increase this year.

We’ll have to wait and see those ads to determine whether more advertising is a good move. It’s an opportunity to help renovate the brand, though — for a couple of years now, the company has been best known for closing stores, or for letting gun-nuts wave their pistols around while waiting in line for lattes. With a new ad campaign, Starbucks has a chance to redefine what it stands for in customers’ eyes.

by ASHLEY M. HEHER

Source: http://www.google.com/hostednews/ap/article/ALeqM5g9Xj4HqqJPY85EkUQpqPloCnWYHwD9GIAPI00

As experiments go, this one isn’t flashy.

But the success — or failure — of one Starbucks cafe on the edge of a trendy Seattle neighborhood could ripple through the nation’s coffee house industry.

Because where Starbucks goes, others follow.

Dubbed “Olive Way,” the store is the biggest percolator yet for ideas that the world’s largest coffee company has been testing separately at nearly a dozen locations around the globe. And what succeeds at Olive Way will most likely be spread to other Starbucks stores around the country.

With muted, earthy colors, an indoor-outdoor fireplace, cushy chairs, and a menu with wine from the Pacific Northwest’s vineyards and beer from local craft brewers, this 2,500-square-foot shop in the Capitol Hill neighborhood will reopen in the fall with espresso machines in the middle.

“It’s going to feel very different,” said Kris Engskov, Starbucks’ regional vice president.

The machines at Olive Way will be part of what executives call a coffee theater. Counters will be narrower — a slim as a foot in some places — to bring customers closer to baristas; the machines will brew one cup at a time to extract deeper flavor from beans.

The store will be the chain’s only location that sells beer and wine in the U.S., though another Seattle test cafe that doesn’t carry the Starbucks brand began selling alcohol last year. The menu at Olive Way will be bigger, full of savory foods that pair with coffee, wine and beer. And customers will be able to customize the offerings, some of which will be freshly made.

The decor is to offer a departure from Starbucks’ sometimes formulaic green-and-tan — with local artists’ work, regionally reclaimed building materials, a community work table and a meeting area set off by a sliding door.

As at any restaurant chain using its stores as real-life laboratories, there’s no guarantee every idea from Olive Way will be successful or be implemented across the company. And the company wouldn’t say how much it’s spending on the effort, or how soon elements from the shop might expand to other locations.

But executives are optimistic that some will find their way to other locations, especially in vibrant urban neighborhoods where the chain can attract affluent customers who may prefer a low-key hangout over a crowded bar.

The pilot shows how hard Starbucks is working reinvigorate its brand, which stumbled under the weight of hyper-paced over-expansion. The chain closed hundreds of stores and cut scores of jobs, and founder Howard Schultz returned to help the company re-emerge.

Now, Starbucks plans more measured growth and is working to relax its corporatized image by returning to its days as a place where people want to linger for hours sipping coffee. It plans to offer free, unlimited Wi-Fi in all company-run stores; it’s letting customers tailor drinks even more, and it’s opening stores with more community flavor. A Seattle shop uses an old bleacher from a nearby high school for shelving, and a New York City store’s floors and counters are made of wood reclaimed from a century-old Pennsylvania barn.

All the changes are part of an appeal for more afterwork customers at a chain that gets the bulk of its in-store business before 11 a.m.

“The key in the restaurant business is to differentiate themselves, and clearly they’re making a move to do that,” said Morningstar restaurant analyst R.J. Hottovy. “I think the idea of trying to localize the business, that’s an aspect that will certainly work and help differentiate the brand and make it a lot less cookie-cutter than what you see in standard Starbucks.”

It will be a challenge. Gourmet coffee shops still sold 53 percent of specialty coffee drinks like mochas and lattes last year, but that was down from 57 percent a year earlier, according to data from market research firm The NPD Group.

The coffee business has become increasingly competitive as restaurants — from independent doughnut shops to Goliath’s like McDonald’s Corp. — go after Starbucks. Servings of specialty drinks rose 17 percent at fast-food chains and 23 percent at doughnut shops this year, and they fell 8 percent at gourmet cafes.

Starbucks plans to file building permits Friday with Seattle city officials to renovate the store.

Source: http://www.espressoequipment.org/310/espresso-machines.html/

Baristas are trained in the art of making a perfect espresso. It takes patience and practice and is not easy to master. However, there is an easier way. An espresso machine.

Espresso machines make espresso drinks much easier to create by controlling the temperature accurately. There are several types of espresso machines, each running a different way.

Machines are piston driven espresso machines, espresso semi-automatic and automatic.

The first Espresso arose when people were looking for a faster way to make coffee. In Italy, about 1901, Luigi Bezzera find a way to make hot water pressure and push the steam through a bed of finely ground coffee. The result has been rapid, a single cup of coffee very concentrated, which would be known as espresso. Bezzera acquired a patent for his machine and in 1903 sold the espresso machines for the first time in Europe.

These machines are not easy to use. There was no consistency in the product because the coffee and steam temperature were controlled by the operator, leaving room for a lot of diversity in the resulting drink.

In 1935, Illy has developed a coffee machine that uses compressed air instead of steam, thus solving the problem of the explosion is espresso. Your machine has a more favorable, stable result. The lever espresso machine was invented by Achille Gaggia in 1945 and still bears his name. Both versions of the Illeta and Gaggia espresso machines are available on the market today.

Illy has continued to expand and simplify your espresso machine by combining the best parts of other manufacturers. The different types of espresso coffee machines espresso piston driven espresso machine with piston engines are more authentic than any other espresso machine.

It is the most primitive of espresso machines. Designed in Italy in 1945, this model requires good hand to make espresso. Espresso machine piston engine uses a lever that is pumped by the operator to force the hot water pressure, drive through coffee grounds. This pulls down the handle is how the concept of “pulling a shot” has become. The piston is also like the cream of coffee has become part of the espresso. espresso drinkers who value authenticity also tend to opt for the piston engine of the machine.

Otherwise, you can usually find in the context of a screen. The technological advances that have led to the espresso machine semi-automatic and automatic engine is the piston of the machine obsolete.

espresso machine semi-automatic and automatic espresso machine semi-automatic are hard to find due to the popularity of advanced machines, fully automatic espresso coffee. Espresso espresso semi-automatic and automatic, have made the hot water with a pumping system.

However, in a semi-automatic grain milling, preparation and execution on the machine are all handmade.

Automatic espresso machines and super automatic requires only put the beans in. The machine measures the water temperature controls and even grind the grain to make espresso.

Many fans believe the true espresso loss of quality in automation.

Commercial or domestic use in various types of espresso machines are the uses of the machine. If the coffee machine is designed for home use, the cost will be significantly reduced. For commercial use, the cost can be fired.

espresso at home must be purchased with longevity in mind. The buyer must have an idea of how many times they will use. If it will be widely used, a manufacturer of low-end market could be a better option. For occasional use, a coffee machine at home will suffice.

commercial espresso machines can be connected to a water source or manually fill – another cost to consider when looking into the coffee machines espresso. The more automated the machine plus the cost.

Espresso machines come in a variety of types and sizes, all designed to prepare the best coffee possible. When deciding on an espresso machine for care should be taken that best serves the purpose.