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The best way to express strength, flavor, and aroma in coffee must always be through an espresso . Italians define it as the purest coffee preparation , which consists of two basic concepts: speed and pressure in preparation. Trying to make a comparison with the route of an express train, which is characterized by making a small number of stops from origin to destination, optimizing its time, allowing for faster and more efficient service. This is espresso coffee, small, but it can quickly take us to magical flavors, passing through an unparalleled smell and, as they say in Italy, It is a burst of energy to start the day.

Culturally, we have called coffee itself espresso, but in reality its origin has to do with the preparation, being the basis of many more preparations such as: latte, macchiato, cappuccino and Americano, among others. Making an espresso is a ritual , combining magic and technique in 25 seconds, with basic rules such as: having approximately 7 to 7.5 grams of finely ground coffee, something like the texture of a grain of sugar, and preferably the grind should not be more than 1 day old. The temperature should be approximately between 88 ° C and 92 ° C and with a pressure in the espresso machine of 9 - 15 bar (unit of measurement of pressure, something like 9 to 15 times the pressure exerted by the atmosphere on us at sea level). It is worth noting that the quality of the water is fundamental; it cannot have odors or flavors, preferably it is recommended to have filtered water or use mineral water, because these inconsistencies can affect the coffee experience.

At the end of this process, we'll find delicious, high-quality aromatic substances, brown in color and with a viscous appearance, similar to warm honey. They're accompanied by a golden, compact cream with a 3 to 5 mm foam. If it remains with a white dot or a black hole in the middle, it means the extraction time was too long, giving a burnt flavor and aroma. On the other hand, if it appears clear and translucent, it was underextracted due to time and/or coarse grinding, which will give us an experience with few aromas and a watery body. The anatomy of a shot of espresso is made up of around 63 mg of caffeine , that's why it should be presented in a small ceramic container and hopefully accompanied by a glass of water, to cleanse the palate every time you want to enjoy small sips of espresso. Also, a good trick before starting the tasting is to stir the cream a little so that the flavor is more balanced.

After going through the espresso process, we must be very conscious of the use of the espresso machine or its equivalent and the selection of our coffee. For this type of preparation, the best recommendation is to have Arabica coffee beans, although a small blend of Arabica and Robusta beans is often used, generating a distinct body and combination of aromas in the final product. If only Robusta beans are used in the espresso experience, we will simply get an extra dose of caffeine.

Within the framework of this espresso ritual, we must clarify our needs when it comes to drinking coffee. Culturally, in Italy, we start the day with a good espresso, regardless of the time of year. In Colombia, this same tradition is also respected, whether at home or commercially. It would be interesting to ask ourselves these questions during the tasting: What kind of aroma does it have? Is the final sensation on the palate acidic or sweet? Does the crema have a good color or is it watery? And above all, what feelings does this coffee transmit to me? The answers don't have a pre-established interpretation; that small container may simply contain an invitation to a sensorial experience centered around a shot of aromas, creaminess, body, and an energetic punch.

Some espresso coffee preparations.

We already talked about the raw material in an espresso, now by making this new preparations can be made as we said before, there being differences in tasting, anatomy and experiences; A latte, for example, is a very popular preparation, where a shot of espresso is mixed with milk after being steamed, leaving a much creamier flavor. A cappuccino is the perfection of three ingredients in equal proportions: espresso, milk, and milk foam. A macchiato is prepared by cutting the espresso with milk to reduce its bitterness. An Americano is a shot of espresso diluted with hot water, or a ristretto has the most concentrated espresso since it's prepared with half the water usually used, for a sweeter experience. Ultimately, there's pleasure in variety; the experience of espresso takes you to the right time and place to enjoy it, in any of its preparations. Simply start by asking, "An espresso, please!"