How Italians prepare espresso

Espresso did not originate in Seattle. Long before coffee franchises began selling weak coffee to a global community of blurry-eyed commuters as a mobile breakfast, espresso  was a specifically Italian beverage of culture and enjoyment. In fact, Italians were among the first Europeans to drink coffee, with Italian merchants and sailors learning the joys of coffee from the Muslims with whom they traded.

All espresso is made by passing boiling hot, pressurized water through a tightly packed canister of ground coffee, creating a three-ounce cup of highly concentrated coffee. The secret to a perfect Italian cup of espresso is a combination of: the right beans, the right grind, the right dose, and the right process.

In choosing whole espresso beans, be sure to choose an espresso blend, but be aware that many roasters make their espresso blends too dark, leading to a bitter brew. Look for quality brands like Kimbo espresso and use Kimbo coffee beans. Grind your beans for about 25-30 seconds in a traditional coffee grinder. Use the grounds quickly, as they go stale about 30 seconds after grinding. Tamp down your grounds so that they are tightly packed into the machine. Always use filtered water in your espresso machine, not only for superior taste but also to keep mineral build-up from damaging the espresso machine.

Finally, make sure to always clean every part of the espresso machine after every use, as dirty machines cause rancid tasting coffee.

In conclusion, the Italians invented and perfected the espresso. Even now, the words we use to name our drinks: Mocha, Venti, Americano--these are Italian names.  Barristas everywhere aspire to the ideal of Italian espresso.