In my native Italian, espresso means "express," or prepared at the moment of serving. Thanks to the crema, the taste of espresso lingers on the tongue for up to 30 minutes and should be a pleasure to hold with you from cup to cup. A single little mistake can affect the final result. The potential aromatic components and flavors are crucial, because their presence in the cup is determined not only by which coffee we choose to prepare the espresso but also by the preparation method. There are also more than 100 chemical/physical variables that affect the final preparation-like water composition, the size and distribution of the ground coffee particles, filter dimensions and hole diameter, dynamic water flow temperature and pressure, shape and temperature of the cup, roasting degree, and many, many more. Espresso is the most complex coffee preparation, containing around 1,500 chemical substances, of which 800 are volatile. Certainly my views on coffee have been influenced by the company's scientific environment, created by three generations of chemists a research and development unit covering agronomy, botany, physics, chemistry, biology, statistics, and computer science and laboratories dedicated to the study of coffee, in areas like sensory perception (not just taste, but aroma as well).Ĭoffee is intricate and requires education and passion to get right-plus a lot of practice. So I'd like to address some of those comments and keep the milk in the fridge for now.Īt the center of my 20-plus years of training and knowledge is illycaffè. I loved reading the reactions, because there are few things better than meeting people who are passionate about coffee, and that passion jumped off the screen. My first piece for the Atlantic Food Channel opened up a Pandora's box of questions, criticism, praise, and debate. I had planned an article on milk steaming technique, but that will have to wait.
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