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Espresso Recipe - Mochaccino
Mochaccino or Caf? Mocha as everybody call, is the taste of any Starbuck's lover or a coffee enthusiast. One can prepare the Mochaccino right in their kitchen and avoid the need to go to Starbucks all the time. This recipe will help one to follow the directions and preparation stages...
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What's The Difference Between Coffee And Espresso?
Q: They are both coffee, but Espresso is roasted a bit darker and it is stronger, and you drink it in little cups. The beans are roasted until they are dark and oily-looking. The two main differences between coffee and Espresso are the fineness of the grind, and the brewing time. The brewing time for Espresso is much shorter, made possible by Espresso machines that generate up to 15 atmospheres of pressure to force hot water through the ground coffee. When the Espresso is placed into a small filtered basket, it is tightly packed with about 40lbs of pressure. Coffee is loose grinds and not packed at all. When the Espresso liquid comes out, it is a dark brown color and slightly thick liquid with a small amount of crema on top. ( Crema is a foam similar to that found on beer). Also, there are many factors in making the perfect shot of Espresso. As mentioned above, the temperature and pressure of the water, the fineness of the ground coffee, and how tightly it is packed into the filter basket are just a few.
A: 1 cup of coffee brew has milk. 1 shot of Espresso has the same amount of the coffee but less water. More strength due to less water content. The caffine in the Espresso hits the body faster. Espresso is a 1 ounce shot of pure black coffee. Coffee is coffee brewed with milk. Latte is coffee brewed with creme (preferly heavy cream). Miachiatto is a 1 ounce shot of Espresso with a drop of milk or cream. Source(s): The defining characteristics of Espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml (30ml=1 fluid ounce) in size. Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Properly brewed Espresso has three major parts: the heart, body, and the most distinguishing factor, the presence of crema, a reddish-brown foam that floats on the surface of the Espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid. There is a good deal of confusion about whether an Espresso contains more or less caffeine than other typical servings of coffee. The confusion is understandable. On a per-volume basis, Espresso contains approximately three times the caffeine content as regular brewed coffee (50 mg per fluid ounce of espresso versus 14-22 mg per ounce for coffee). Measured on a per-serving basis, a strict, one-fluid ounce shot of Espresso (with 50 mg of caffeine) has about half the caffeine of a standard six-fluid ounce cup of American-style coffee, which varies from 80 to 130 mg.