Feature Article
On Espresso
By Michelle Peterson
Espresso.... mmm.... the breakfast of seasoned coffee snobs and my favorite
comfort food.... oops, sorry for the drool!
My first encounter with espresso (that left an impact on me, anyway) was many,
many years ago at Batdorf & Bronsen coffee roasters in Olympia, Washington.
They served me a tiny cup with a puddle of chocolaty-looking syrup at the
bottom, not even an ounce.
I looked at it askance, not sure what to do with it. There was a tiny spoon
on the saucer holding the tiny cup, with a piece of lemon zest clinging to
it.
"How do I drink this?" I asked, still being used to dumping cream
in my coffee and thinking if I did, the small quantity of espresso in the
cup would be stone-cold.
The helpful Barista suggested I put some sugar in it, if I was used to drinking
my coffee sweet. I did, and stirred it up with the little spoon with the lemon
zest on it. I took a sip, and as the rich, sweet, perfectly-brewed espresso
washed over my tongue, my life was changed forever...
Ever since then, I've been a dedicated snob unwilling to settle for badly-brewed
espresso. I can tell you what it should be (and unfortunately I rarely see it
done right):
- It should be thick, with a brownish crema on top.
- Bigger is not better. The fashion of overbrewing is a constant thorn in my flesh.
- White foamy stuff brewing into your cup is bad, bad, bad.
- If you like weaker espresso, don't overbrew. Add a shot of hot water if you have to have a full two ounces.
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Michelle Peterson writes for MuggaJava
under the alias of Sassy the cow, and for other online publications. You
may enjoy these additional resources on brewing and enjoying coffee: Coffee Recipes and Brew Tips Coffee Fun Zone, Clip Art, Quotes and Games |