Yes, there is a right and wrong way.
First, it is important to understand that the way coffee is extracted is what makes different coffee drinks (brewed, French press, or espresso). An Italian coffeemaker once defined the espresso as:
A jet of hot water at 88°-93°
C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.
Now that we know what espresso is here is our guide to drinking it like a boss.
- Be picky with your coffee.
- Packaging is what makes all the difference and coffee can go stale quickly. Espresso capsules vacuum seal the coffee so that you never have to sacrifice taste and your coffee is always fresh 365 days of the year.
- Drink it quickly
- Espresso has a creamy emulsion of the coffee’s oils (also known as “crema”) and it acts as a lid to seal in all the aromas, but it dissolves quickly. This is also the reason why Italians always drink their espresso by the counter and aren’t waited on. By the time the coffee reaches your table the aroma has evaporated.
- Its all about the cup.
- Make sure you’re using the right cup. Most cafes around the world use a ceramic white cup which isolates the espresso an compliments its color. Glass cups are great as well for allowing you to see the dark color and “crema” much easier.
- Pair with Sparkling Water.
- This helps cleanse your palette so you can fully taste the flavors of the shot.