Espresso must be ground just before it is brewed to obtain the best quality for your espresso-based drinks, such as macchiato, cappucino, or latte.
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Espresso, The Essence of the Coffee.
Jon Cates

order at Broadway Roasting Company
4012 Washington
Kansas City, MO 64111
816-931-9955 info.
816-931-4325 orders

        "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 1
1/2 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."

Our main focus with roasting is roasting our espresso blend. Each coffee is roasted seperately and blended in different proportions. The recipe is our secret, but includes Colombian, Sumatran, Mexican, Bolivian, or Panama. We also use estate-grown, high-quality Brazilian coffee in our espresso. It has a good crema, and gives a smooth, sweet finish to the espresso.
Espresso is ground per shot, finer than regular coffee to make a really concentrated, viscous shot. It should be really sweet and full bodied, with lots of crema. Crema is the brown, golden brown foam on top of the espresso.
Our espresso is the basis of our milk-based drinks. With latte, cappucino, and mochas, you have to begin with a good shot of espresso. So we make our espresso in the Italian tradtion.
Americans think espresso’s just for a quick pick-me up, and that it should be strong and bitter. We’re trying to do our part in educating poeople about the correct taste of espresso using the Italians as a standard and then trying to improve on what they’re doing through our experience.
"Latté Art is only possible with a perfectly extracted shot. You must have the dense crema to 'draw' the beautiful Rosetta and Heart patterns."