Espresso, The Essence of the Coffee.
order at Broadway Roasting Company
Kansas City, MO 64111
"Espresso is our passion. Every shot, whether prepared for café latté, cappuccino, or macchiato, is extracted as if being served as a straight shot.
"Our espresso is roasted and blended in the tradition of Northern Italy. In Italian espresso culture, the roast profile of the blend is lighter in the north, gradually becoming darker as you travel further south. Espresso in Northern Italy is extracted from 11/2 to 2 ounces for a double shot. Southern Italians, using a darker roast, extract the espresso much shorter, a double being 3/4 to 11/2 ounces.
"Most roasters in America are under the impression that a dark roast profile equals an 'espresso roast'. Unfortunately, they also recommend the espresso be extracted anywhere from 2 ounces to as many as 6 ounces for a double. These misconceptions are a direct contradiction to the way the Italians prepare espresso. By using the Italian tradition of artisan roasting, blending, and preparation, we are attempting to change the American taste and idea of espresso.
"To extract the essence of the coffee, you must first begin with the grind. A barista may adjust the grind as many as 20 times an hour. We only grind what is needed for each shot. Grinding the coffee allows oxygen and moisture to affect the grind. Tamping or packing the coffee in the Porta-filter is the next step. You must use 35 to 50 pounds of pressure to ensure proper extraction. Espresso is brewed under pressure, about 9 bars on a commercial espresso machine, so the proper grind and tamp are what control the rate of extraction. To keep your shots consistent, you always want to use the same amount of coffee, 14 grams, for a double, and keep your tamp pressure the same. The shot should take about 18 to 24 seconds to produce the golden-brown, tiger-striped crema, the foam on a perfectly extracted shot. Without a dense layer of crema, the shot may be over-extracted, leading to a very thin, bitter brew.
"Latté Art is only possible with a perfectly extracted shot. You must have the dense crema to 'draw' the beautiful Rosetta and Heart patterns. Steaming the milk properly, expanding the fats by adding air molecules, is the other important step in creating Latte Art. After steaming, the milk should have a shiny, almost chrome surface, with very tight, compact bubbles. Properly steamed milk actually tastes sweet, adding another dimension to your café latte."