Thursday, June 3, 2010

1500 chemical substances.

Giorgio Milos shares his passion for espresso

Coffee is intricate and requires education and passion to get right--plus a lot of practice. Espresso is the most complex coffee preparation, containing around 1,500 chemical substances, of which 800 are volatile. 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 ... I can go on for pages and pages.

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. A single little mistake can affect the final result. 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.