Espresso

Espresso means ‘on the spur of the moment’ and small domestic espresso machines work on exactly the same principle as the big professional ones, forcing water at 90°C / 195°F under pressure through individual portions of finely ground coffee for between 20 and 30 seconds.

Everything starts with the quality and blend of Arabica and Robusta beans, to produce the right balance between bitter, acid and sweet elements in the cup. The higher the proportion of the more expensive and superior Arabica beans, the better the espresso. Unless you buy the right coffee you will never make a good espresso and the success of subsequent milky variations is dependent on that perfect small cup of strong black coffee, with its nut-coloured creamy surface.