Espresso Cups: It’s What’s On the Inside that Counts

Espresso cups are pretty and functional, they keep the espresso warm while it is being served and are just the right size to hold a shot of espresso. But, at the end of the pour, its what’s inside the cup that counts.

The prettiest espresso cup in the world can’t make up for a badly pulled shot. If it’s not made properly no one is going to care how nice the cup looked or how it kept the espresso warm, all they are going to remember is how bad the espresso was.

So, to pull the perfect espresso, keep reading and get those espresso cups ready.

Making a really good espresso takes a little practice; it might not be perfect the first time. These tips for making a great espresso assume that there is already an espresso machine available for use.

Coffee Beans

The first choice that has to be made that is a determining factor in making a great espresso is the coffee bean. There are many different beans available, from regular to gourmet to flavored beans.

Regardless of the type of coffee bean chosen, it is important to get beans that are fresh. The beans should be whole and not cracked, purchased from a market that sells enough beans to insure that they are fresh. Coffee shops turn their inventory over often enough that they have fresh products.

Another way to make sure the espresso in the cup is the freshest is to order the coffee beans directly from the manufacturer. This guarantees they are fresh; some growers even have their own websites.

After choosing the coffee beans, they should be stored in an airtight container and preferably in the freezer to keep them fresh. If the espresso maker has a storage hopper, make sure it is airtight and only store enough beans in it for a few uses.

Bean Grind

The bean grind is also very important in making a perfect espresso. If the espresso maker has a grinder, it should have settings for espresso. If the beans are being ground at the coffee market, make sure they to have them ground finely for espresso making.

A very fine grind is necessary for making the best espresso. A fine grind helps the water that is being forced through the coffee to pull the coffee flavoring through and into the espresso cup.

Water Temperature and Quality

Finally, after finding the right bean and the getting a proper grind, water is the next most important aspect.

The temperature of the water has to be perfect or the espresso will not be enjoyable. Most espresso makers have preset temperatures that will make the espresso perfect; however, if it is not correct the machine may need to be adjusted.

Water quality is also important. If there are issues with water quality, consider adding a water filter to the espresso maker, there are many espresso makers that have filtration systems or one can be added to the tap water source.

Elegant espresso cups deserve to be filled with the best espresso possible. With a little practice and the right ingredients, the espresso in those cute demitasse cups will be as envied as the cups themselves.

Sharon V Chapman writes on the joys of coffee and provides information on espresso cups and espresso for EspressoXpert - your online guide to espresso.

Article Source:http://www.articlesbase.com/coffee-articles/espresso-cups-its-whats-on-the-inside-that-counts-1266426.html

Ethiopian Coffee: The Original Coffee

Use of coffee supposedly can be traced back as far as the 9th century to the highlands of Ethiopia. Legend has it that Ethiopian shepherds first noticed that goats “danced” and became more animated after eating wild coffee berries, based on the story of a 9th-century Ethiopian goat herder by the name of Kaldi.  However, there is some doubt about this claim. Experts report that the most reliable evidence documenting the earliest coffee is found in the Yemen monasteries of the Arabian Peninsula during the mid-15th century.  The difference in opinion probably stems from whether one is referring to the coffee trees themselves or the modern process of roasting and grinding coffee, with the latter process originating in Arabia.

Today, Ethiopia is the fifth largest exporter of coffee beans.   More than 1.7 million metric tons were exported in 2008.    Nonetheless, wild and native Arabica coffee trees are still the primary source for this historic and exotic coffee.  Most of the coffee is still gathered from wild trees growing amidst the tropical rain forests at elevations from 5,000 to 6,000 feet.  Arabica coffees are also grown by villagers in small garden plots.   Government sponsored estates provide yet another source of coffee production.    Negligible use of chemicals and fertilizers indicate Ethiopian coffees as some of the most natural coffee available.

 The flavor profile is said to be similar to the mocha taste of Yemenese coffee.  Yirgacheffe, the most famous of Ethiopia’s coffees, is grown around the town of Yirga Cheffe, adjacent to Lake Abaya, in the Sidamo district south of Addis Ababba, the capital city.   The region is known for its lush, richly-soiled rolling highlands. Unlike Harrar coffee, Yirgacheffe is a premium wet-processed.  The ripest coffee is sold to wet-processing mills and then prepared for export.   With cinnamon and strawberry undertones, Yirgacheffe coffee is known for a thick rich body, winy acidity and an intense floral, earthy aroma.

 “Ethiopian Coffee” is also the name of a football (soccer) club based in Addis Adaba.  The football club is – no surprise – supported by Ethiopia’s coffee export industry.