BAZZARA - COFFEE EXPERTS TIPS - Espresso & Cappuccino for Beginners FAQ

Coffee Knowledge

espresso

crema aroma body and taste

 

What are the principal characteristics which represent the espresso coffee?

Crema, aroma, body and flavour are the four unique features of espresso. A real made in Italy art.

What is the crema?

The crema is the first layer of every good espresso, about 3-4 mm thick, which allows the volatile substances to remain in the cup. A hazel-coloured reddish crema, with brown striping and a thin texture means a high content of Arabica blend. If the blend has a high content of Robusta, the crema will be brown with grey tones, with a thicker texture and larger bubbles.

How do we percieve the aroma of an espresso coffee?

The intense olfactory sensation released by the espresso is the aroma. It is created by the spreading of hundreds of aromatic substances which can be compared to flowers, liquorice or dried fruit.

What is the 'body' of an espresso coffee?

The body of an espresso is the perception of its thickness, due to the oily emulsions and insoluble substances in it. These substances give consistent viscosity, a superb aroma and density to the espresso. The taste of espresso should be balanced, harmonious, with no prevailing flavour, unless it is a specific choice.

Which are the basic important parameters in order to make the perfect espresso?

Italian espresso must follow precise parameters:

  • no more than 6,5-7 grams of skillfully roasted and ground coffee.
  • beans should be ground and tamped (with the dedicated tamper) on the spot in the filter with a 15-23 kg strength.
  • Water must be at 9 atmosphere pressure with a temperature between 88° a 92°C.
  • The ideal contact time between hot water and ground coffee should be between 20 and 30 seconds; the beverage should be between 25 and 35 cc.
  • Finally, the perfect espresso cup should be a porcelain one, always warm (40°C) and dry.
 
 
 
 
 

cappuccino

5L - latte lattiera lancia lavorzione latteart

 

What are the 5 'L' of Italian cappuccino?

A cappuccino that fully reflects Italian tradition starts out with the preparation of a superb espresso and then continues with the meticulous frothing of the milk. Given the utility of the abbreviation 6 “M”s – professionally spreading the golden rules of the caffetteria – we felt the need to extend them to the best loved, most popular of all recipes based on espresso coffee. And so we have coined the simple formula of the 5 “L”s: Latte, Lattiera, Lancia, Lavorazione, Latte Art.

Why they are important for making a perfect Italian cappuccino?

Latte(milk)
As the old adage goes, “Well begun is half done”. So, if the first M of espresso coffee is indisputably the raw material – the Miscela or blend – it follows that, for the cappuccino, the first L is the Latte or milk. The choice of this vital element requires careful consideration both in terms of type and professional use.

Lattiera(milk pitcher)
This is an essential piece of equipment for a successful cappuccino and, at the same time, it is so simple that its importance is often overlooked. The formats required, the right material and the thickness of the pitcher, the overall milk jug geometry and its specific spout need to be considered in depth.

Lancia(steam wand)
If the power and type of steam are not correct, frothing will be inadequate. However, attention must also be paid to the shape of the vaporizer, its suppleness and particular shape of the nozzle.

Lavorazione(processing)
Preparing a cappuccino with the classic appearance, a fine texture, velvety consistency and desired organoleptic profile is not as easy as it seems. In this light, one needs to master, and carefully perform, the methods involved in the various phases of preparation and pouring of the frothed milk.

Latte Art
With a precise technique and creativity, a cappuccino can be transformed into a highly personal expression of art. For the professional barista, this is the crowning point of all training: a path composed, at first, of theoretical information and then followed by a great deal both practical experience.

In sum, to serve a cappuccino that truly reflects the Made-in Italy style, it is important to consider not only the 6 “M”s of espresso coffee, but also the particular 5 “L”s of the Italian cappuccino.

 
 
 
 
 

 

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COFFEE KNOWLEDGE

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Espresso

 

Crema, aroma, body and flavour are the four unique features of espresso. A real made in Italy art. The crema is the first layer of every good espresso, about 3-4 mm thick, which allows the volatile substances to remain in the cup. A hazel-coloured reddish crema, with brown striping and a thin texture means a high content of Arabica blend. If the blend has a high content of Robusta, the crema will be brown with grey tones, with a thicker texture and larger bubbles.

The intense olfactory sensation released by the espresso is the aroma. It is created by the spreading of hundreds of aromatic substances which can be compared to flowers, liquorice or dried fruit.

The body of an espresso is the perception of its thickness, due to the oily emulsions and insoluble substances in it. These substances give consistent viscosity, a superb aroma and density to the espresso. The taste of espresso should be balanced, harmonious, with no prevailing flavour, unless it is a specific choice.

Italian espresso must follow precise parameters:

 

no more than 6,5-7 grams of skillfully roasted and ground coffee.

beans should be ground and tamped (with the dedicated tamper) on the spot in the filter with a 15-23 kg strength.

Water must be at 9 atmosphere pressure with a temperature between 88° a 92°C.

The ideal contact time between hot water and ground coffee should be between 20 and 30 seconds; the beverage should be between 25 and 35 cc.

Finally, the perfect espresso cup should be a porcelain one, always warm (40°C) and dry.

 

Cappuccino

 

A cappuccino that fully reflects Italian tradition starts out with the preparation of a superb espresso and then continues with the meticulous frothing of the milk. Given the utility of the abbreviation 6 “M”s – professionally spreading the golden rules of the caffetteria – we felt the need to extend them to the best loved, most popular of all recipes based on espresso coffee. And so we have coined the simple formula of the 5 “L”s: Latte, Lattiera, Lancia, Lavorazione, Latte Art.

 

Latte(milk)
As the old adage goes, “Well begun is half done”. So, if the first M of espresso coffee is indisputably the raw material – the Miscela or blend – it follows that, for the cappuccino, the first L is the Latte or milk. The choice of this vital element requires careful consideration both in terms of type and professional use.

Lattiera(milk pitcher)
This is an essential piece of equipment for a successful cappuccino and, at the same time, it is so simple that its importance is often overlooked. The formats required, the right material and the thickness of the pitcher, the overall milk jug geometry and its specific spout need to be considered in depth.

Lancia(steam wand)
If the power and type of steam are not correct, frothing will be inadequate. However, attention must also be paid to the shape of the vaporizer, its suppleness and particular shape of the nozzle.

Lavorazione(processing)
Preparing a cappuccino with the classic appearance, a fine texture, velvety consistency and desired organoleptic profile is not as easy as it seems. In this light, one needs to master, and carefully perform, the methods involved in the various phases of preparation and pouring of the frothed milk.

Latte Art
With a precise technique and creativity, a cappuccino can be transformed into a highly personal expression of art. For the professional barista, this is the crowning point of all training: a path composed, at first, of theoretical information and then followed by a great deal both practical experience.

In sum, to serve a cappuccino that truly reflects the Made-in Italy style, it is important to consider not only the 6 “M”s of espresso coffee, but also the particular 5 “L”s of the Italian cappuccino.

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