Espresso is a type of coffee known to many who regularly drink this beverage, which is important in Italy or the USA.
How is it suitable for use, and in what form? The espresso styles used in Italy and the USA vary in the type of beans used and the extraction process.
Whenever you take your espresso in one of the numerous coffee shops in Royal Oak, Michigan, you can find that the flavors, portion size, and density are inferior to those in Italy.
History and Origin
The invention of espresso was attributed to Angelo Moriondo and Luigi Bezzera in the late 1800s. Italy integrated espresso into its culture and returned a profound essence that is synonymous with Italian coffee to this day. At the same time,
Amercian espresso originated after World War II, when the military given the espresso, mixed it with water, creating the “Caffè Americano”.
Thus, over time, the American espresso came to reflect the local palate with a lighter, less harsh flavor profile.
Brewing Process
Finally, the ways Italians and Americans brew their espresso differ. Originally, Italian espresso machines used a pressure of 9 bars and fine grinding of coffee to give a dense body. Italy’s water temperature is 90-94°C (194-201°F), and it takes about 25-30 seconds.
In the U.S., although the brewing process is analogous, there are distinctions. American coffee uses a slightly coarser grind, and the water may be heated to a lower temperature of 93-96°C (199-205°F).
This leads to slightly differing textures and tastes, although American espresso is slightly smoother.
Taste and Flavor Profiles
Italian espresso is generally strong, dark, and rich all at once; it can be slightly herbal or fruity in taste. As mentioned before, Italians like a dark base, the bitter taste of an espresso without a hint of sweetness, coupled with a rich crema.
While American espresso is finer and softer, an important detail of the coffee type is highlighted. If 100% Arabica beans deliver a faster caffeine release, a smoother taste, and nutty undertones, Americans would like to dilute it with milk or sweeteners to reduce the strength of the coffee taste.
Size and Presentation
Size and presentation also differed between Italian and American espresso. Espresso in Italy is meant to be a quick brew consumed within 5 minutes; it is brewed in 25 ml cups and consumed standing at the coffee bar.
It is more about intensity and focus on certain flavors. In the US, portion sizes begin at 30ml and go up to 50ml; here, the shot of espresso is used in making the American coffee or the Americano.
Further, popular American espresso-based products like lattes or mochas come in more flavors and milk choices that are more significant than the preference for large portions.
Cultural Significance
Espresso is consumed regularly throughout the day in Italy and is often consumed during and after meals and during leisure activities with friends and family. It is a short but profound motion.
On the other hand, American espresso is consumed as part of the café culture where consumers engage in leisure, work, or socialize while taking larger and less intense shots.
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