From roasting to blending, more goes into this little drink than meets the eyeDo you dream about the perfect shot, served in a demitasse cup with perfect crema? Lavazza, one of
Once you get the perfect medium roast, selecting the beans and grinding them are the final stops before the pulling your caffè. Lavazza chooses Arabica over robusta beans for their espresso blends to create a pleasant taste whether or not you take your coffee with sugar. Although they do not use robusta in their blends, Lavazza acknowledges that these quick-growing beans can produce a pleasant, almost woody taste when used in moderation. They should not exceed 50 to 60 percent of the blend, though, with even those percentages being a bit high.
The cherry on top of the perfect espresso is the crema, a frothy layer that forms on top of a well-pulled shot. Crema is created when an extreme amount of pressure and hot water is applied to the grounds, encouraging the release of carbon dioxide. If the beans have been ground and roasted properly, then the crema should sit on top of the espresso, waiting to be stirred in.
Espresso may be a small amount of coffee — a shot measures only 1.5 ounces — but there is plenty of skill and thought that goes into this tiny drink. Next time you line up for your daily coffee, remember the process that goes into your drink and you’ll probably find that it tastes just a bit sweeter and bolder than before!