Café Espresso
Espresso Coffee
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Espresso's origins trace back to early 20th-century Italy, driven by a desire for a quicker and more efficient coffee brewing method. The invention of espresso machines revolutionized coffee consumption, leading to its widespread adoption and adaptation.
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Espresso is deeply ingrained in Italian culture and has become a global phenomenon, influencing coffee rituals and social interactions worldwide.
The Espresso Bar
In Italy, the espresso bar (or caffè) is a central social hub where people gather for a quick shot of espresso, often enjoyed standing at the counter. It's a quick and efficient way to get a caffeine boost and socialize.
Espresso as a Base
Espresso forms the base for numerous coffee beverages, including cappuccinos, lattes, macchiatos, and Americanos. Its versatility has led to countless variations and customizations across different cultures.
The Ritual
The preparation and consumption of espresso are often seen as a ritual, involving specific techniques and equipment. From grinding the beans to tamping the coffee and pulling the shot, each step contributes to the final outcome.
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Espresso offers a concentrated and intense coffee experience, characterized by its rich, bold flavor profile.
The primary flavor notes in espresso include bitterness, sweetness, acidity, and body. High-quality beans provide a complex profile, showcasing nuances of chocolate, caramel, nuts, and sometimes fruity or floral undertones. The crema, a foamy layer on top, contributes to the overall aroma and perceived texture.
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Grind Size
The grind size is crucial for proper extraction. A fine grind is needed for espresso to ensure a slow and even flow of water through the coffee grounds.
Tamping
Tamping, or compacting the coffee grounds in the portafilter, creates resistance and allows for even extraction. Consistent tamping pressure is essential.
Water Temperature
The water temperature should be within a specific range (around 195-205°F or 90-96°C) for optimal extraction. Too hot and the espresso will taste burnt; too cold and it will be sour.
Extraction Time
The extraction time, typically around 25-30 seconds, is critical. Aim for a balanced shot that is neither under-extracted (sour) nor over-extracted (bitter).
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