Espresso Misconceptions

There is perhaps no term more misunderstood in the world of coffee than the term 'espresso.' Since its creation at the turn of the twentieth century, espresso has been a unique and increasingly more popular method of brewing coffee. I will state it again for clarification--espresso is a method of brewing coffee. Although the precision, technique, and variables have evolved over time, espresso is still simply just a way to make coffee. Espresso is concentrated coffee grounds brewed rapidly and under extremely high pressure. The effect of these elements is a sweet, more robust, and more delicate version of coffee. Now that we know what espresso is, it may be a good idea to address what espresso is not. Everyone seems to have a notion of what espresso is. Here are three of the most common mistakes in thinking about espresso.

Misconception #1: Espresso=Caffeine
It is true that if you drink a eight ounce cup of espresso, you will get much more caffeine than if you drink a eight ounce cup of brewed coffee. However, espresso is not intended to be consumed by the cup but rather by the shot (1-2 ounces). A single shot of espresso contains about 75 milligrams of caffeine, about the same amount as in four to six ounces of brewed coffee. That means that if you fill up your 32oz gas station thermos with coffee, you are getting the equivalent of 5-8 shots of espresso! Espresso, in other words, does not carry the level of caffeinated intensity that one expects. A single shot is not going to send you bouncing of the walls...though four or five might. Most coffee shops, however, offer a decaffeinated version of espresso as well. Espresso is not merely about caffeine. It has a culinary quality that is meant to be enjoyed. Try espresso sometime for the flavor rather than for the boost.

Misconception #2: Espresso=Latte
The translation of the word 'latte' in Italy simply is milk. The concept of a caffe latte, in spite of its sophisticated persona, began and was perpetuated in America. The traditional Italian cappuccino consists of about 1/3 espresso and 2/3 foamy milk. The drink is never more than twelve ounces and is usually about six. By comparison, the typical caffe latte is 1/8 espresso, 6/8 steamed milk, and 1/8 dry foam. The size consumed usually ranged from twelve to twenty-four ounces. In other words, the American latte is a slightly less artful Italian cappuccino heavily portioned with milk and served in a bigger cup. When consumers unfamiliar with specialty coffee jargon order an espresso or a cappuccino, they are often looking for a caffe latte. They are looking for a twenty ounce cup of hot (usually flavored) milk with a hint of coffee flavor. Espresso, however, is merely the brewed coffee within the beverage.

Misconception #3: Espresso=Roast
This one is tricky. Most specialty coffee retailers will have a blend of coffee beans called 'Espresso Roast.' This idea simply means that they use this particular blend of coffee roasted in this particular manner in order to make their espresso and espresso-based beverages. Most 'Espresso Blend's are roasted darker, as the roasty aroma and robust flavor created by such a roast intensifies the espresso shot. So, technically, 'espresso' is a roast. However, one does not need to use an 'espresso roast' to make an 'espresso.' The way the coffee is roasted or blended has nothing to do with its compatibility with an espresso machine. Other darker roasted, heavier bodied, more intensely flavored coffees make good espresso as well. Starbucks' Gold Coast Blend, in my opinion, makes better espresso than its 'Espresso Roast.' By the same token, 'Espresso Roast's can be brewed by methods other than espresso. A press pot of Intelligentsia's Black Cat Espresso is more intricate in flavor profile than many non-espresso blends. The important thing to remember is that 'espresso' is first and foremost a method of brewing coffee.