Espresso
Love your Coffee

Espresso Coffee

What's more comforting that a good cup of coffee? The suddent sweet smell of freshly roasted beans. Thousands of people each day succumb to the allure of coffee that stimulates and heightens the mind.

Yet this draft so simple and normal is concealing an alchemy which fields up to roasting coffee, assembles and dose hundreds of compounds defining taste, aroma and body. Only the espresso is able to return most of these flavors. An espresso term from the Italian "espresso" is a drink prepared at the request "express" the customer. It puts a small amount of hot water under pressure through a block of finely ground roasted coffee and compressed. The resulting extract contains small solid particles from coffee beans, and many aromatic substances dissolved in an emulsion of fine droplets of oil.

This drink dark and cloudy a very dark brown is covered with a dense foam, smooth and persistent. And this foam is also known by our Italian friends "crema" which will give the espresso an unique. This foam is composed of small gas bubbles of carbon dioxide and water vapor trapped in a very thin film liquid, the surfactant containing an emulsion of oil containing aromatic compounds and cell fragments from coffee beans. The function of this film is twofold: firstly, it prevents aromas from escaping by confining the gas and, secondly, it limits the heat with ambient air, preventing drink not cool too quickly.

The number of constituents increases with an espresso extraction time. However, when this duration exceeds 30 seconds (the ideal duration), aromatic compounds and reactions are less soluble also introduced into the drink. Including the 2.4-Decadienal gives the rancid aroma of coffee and éthylgujacol that releases the aroma of smoke.

The coffee produced is a fluid where water molecules are linked with bubbles of gas, oil droplets and particles in suspension. The suspension gives the drink the "body", a high viscosity and low surface tension. An espresso covers language and continues to release its flavors dissolved in the volatile oil emulsion. Thus we can still perceive the flavor and aroma of an espresso for about twenty minutes after the cup was drunk. And we did not really need to know the intricacies of the chemistry of coffee to appreciate the flavor.