Coffee - A Noble plant
The types of coffee
The unmistakable characteristics of espresso
THE CREAM, AROMA, BODY AND TASTE ARE THE FOUR UNMISTAKABLE CHARACTERISTICS THAT DIFFERENTIATE ESPRESSO FROM OTHER PREPARATIONS, AN ART ALL MADE IN ITALY.
Crema: The first peculiarity of espresso is the foam film that covers every good espresso. The cream has a thickness of 3-4 mm, a homogeneous color crossed by streaks and allows to retain volatile substances. Based on an initial visual analysis of the consistency of the foam and its color, the dominant quality of coffee in the espresso can be identified.
The cream can be hazelnut tending to reddish, with dark brown streaks, with a weft made up of fine meshes; these characteristics indicate an espresso made with Arabica coffee. If the cream is brown in color accompanied by gray tones and with a higher thickness of the meshes, with larger bubbles, then it is an espresso with a dominant component of Robusta.
Aroma: It is the intense olfactory sensation that the espresso diffuses in its aromas, given by the release of hundreds of aromatic substances which, by analogy, can be associated with aromas of: flowers, licorice, dried fruit, toasting.
Body: The body is determined by a sensation of density, due to the presence of oily emulsions and insoluble substances (called colloids) present in the extract. These substances give the drink a remarkable viscosity and superlativity.
Gusto: Taste: In espresso we must find a taste: balanced, harmonious, in which a single flavor does not prevail, unless it is a targeted choice.
Only two of the more than 80 coffee species are still relevant today
A coffee cherry usually contains two coffee beans. Only the best coffee cherries are selected and separated from the pulp so that they can begin to sprout in the earth.
Arabica: about two thirds of world coffee production comes from the “Coffea arabica” plants. These develop particularly well at a height between 600 and 2000 m above sea level and are prevalent mainly in Central and South America, as well as on the East African coast. The fruits of Arabica coffee ripen within 7-8 months and are mostly processed with the wet process. Arabica coffee is very aromatic and delicate, with a full and pleasant flavor.
Robusta: the “Coffea Robusta” contributes about a third to the world production of coffee. It is a fast-growing, high-yielding plant that is more resistant than Arabica against heat and parasites. Robusta coffee is grown up to about 600 m above sea level, especially in tropical areas of Africa and Asia. The fruits of Robusta coffee ripen within 9-11 months and are processed in most cases with the dry process. Robusta coffee has a slightly stronger and more intense aroma. For this reason it is ideal for espresso blends.