A person who makes coffee drinks is called a Barista

Espresso (es-pres-so) is a method of quickly
extracting coffee under pressure in a single
serving. The term espresso is derived from the
Italian word for fast or rapid. The word is
synonymous: with a small cup of hot dark
coffee, with a very fine grind and a type of
roast.

Technically, espresso coffee is a beverage made in
an espresso machine, a device designed to
brew Bcoffee instantly under steam pressure.
There are a number of different kinds of
espresso machines on the market.

The original espresso machines were invented in
1903, more or less simultaneously in Milan and
Turin. The machine was a towering boiler with
spigots, handles, and gauges. Each spigot was
designed to hold a filter containing enough
strong, finely ground, dark-roasted coffee for
one cup of espresso.

Few homes can afford the space and expense
required for a commercial espresso machine,
but there are a number of small machines on
the market that very closely reproduce the
quality produced by the larger devices.
The principle is essentially the same: steaming
hot water is forced through finely ground, dark-
roasted coffee so that the maximum extraction
of the coffee liquor is achieved in the minimum
amount of time. Some examples of home
espresso machines include stove-top makers,
electric non-pump machines and electric
pump espresso machines.

The Italians invented cappuccino, a word derived
from the name of the Capuchin order of
Franciscan monks. Properly prepared with
steaming milk and steaming coffee, it can
satisfy the palates of people who insist that
straight espresso coffee is too sharp or bitter.

STEAMING OR FROTHING MILK

When steaming or frothing milk, place the
appropriate amount of milk in a stainless steel
frothing pitcher. Always use a thermometer in
the pitcher to prevent scalding the milk. When
the tip of the nozzle is 1/2" below the surface
of the milk, open the valve and tilt the pitcher
to one side to create a whirlpool. As milk takes
in air, you will hear an intermittent hissing
sound. Keep lowering the pitcher as milk rises
and dense foam is created. After foam has
formed, heat the milk to a temperature between
150 and 175 degrees to avoid scalding. Turn
the steam valve off before removing the wand.

The extraction time for a single or double espresso
should be no more than 20 to 25 seconds. A
quality espresso is apparent when a tan foam
or crema is produced on the top of the
espresso. The crema should be dense with a
golden-brown color. A light brown or white
foam indicates the beginning of overextraction.

For making the best espresso, you need an espresso
grind.

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