Espresso vs Black Coffee – Difference and Comparison
Maybe you are a coffee enthusiast. You enjoy coffee every day, but you may not yet know the concepts of coffee. Because you only need to order, The Tenshi Coffee will gladly do as you like. But according to us, you should understand the meaning of the drink you use every day. So what is the difference between Espresso vs Black Coffee?
Wait a second, is Espresso not black coffee?Of course, it is! But the difference is that dark roasted black coffee is a liquid directly extracted from the beans, not through many preparation stages like Espresso. You can get a great espresso. Through a specific preparation process of robusta and arabica grains before preparation. Think about all the different methods you prepare coffee. Vietnamese iced milk coffee uses filter. French coffee uses a filter, etc. and rattan. So all Espresso is coffee, but not necessarily all coffee is Espresso. Espresso is not another variety of coffee beans. Although the roasting process has a few other special stages of making the beans ready for espresso-making, one can use high-quality robusta seeds to increase caffeine content.
The big difference between Espresso vs Black CoffeeWhen it comes to this, the only possible explanation is the Espresso making process. Other methods of preparation need time. Because they rely on a filter, a net, racket, to slowly filter the hot water. This means you need to wait a few minutes for a cup of coffee. The espresso dispenser uses pressure and shoots boiling water onto ground coffee beans finely ground. Many places people squeeze this ground coffee and call it a “cake.” This method gives you a cup of coffee that smells is high in caffeine. And in less than 30 seconds. This is the Espresso! Of course, you dont need to buy yourself an espresso machine. It just makes it easier for you to enjoy an espresso. You can still make your own Espresso at home without expensive equipment.
The effect of pressure on an espressoThe level of influence of a coffee machine is crucial to a good espresso. Stress is not just the basis of the quick extraction of coffee flavors. It also helps disperse essential oils into coffee. The coffee is then filtered through a filter. Many current espresso dispensers have nine pressure bars, which is about 130 pounds per square inch. It sounds confusing! To say this to get this parameter. You need to dive nearly 90 meters deep in the ocean to experience the optimal pressure to create a cup of Espresso. This explains why Espresso is so strong!
Particle size when grindingAfter pressure, the size of the coffee bean after milling is equally essential. We usually advise you to grind coffee only when needed. The coarse grain helps balance the release of the delicious aroma of coffee without wasting on the solubility of the beans. There are too many fine particles in the preparation, making the coffee more bitter. But with Espresso, it is different. We need to grind to increase the specific surface area of the coffee beans. Because of the intense pressure acting on them, the seeds are too coarse. Water will not remove all the essence of coffee. However, if the seeds are also excellent, they can still clog. Or slow down the process of absorption through coffee beans. It is because coffee beans will expand when exposed to water. This further slows the process of water seepage through the coffees layer. So balancing a small and medium-size amount of beans is best for your Espresso.
“Surgery” an espressoIf you are Italian or have spent a lot of time in espresso bars. Yes, they do exist! You will know what an authentic espresso is like. Traditionally, this stout is served in a cup of Chinese porcelain, the modest size of just 50 mL. If the process is correct. It will be covered with a thick brown layer of foam that Italians call “crema” or “holy cup of coffee cup.”
So what is crema?This absorbing foam is the best evidence for a perfect espresso. When water is forced into coffee cakes under intense pressure, several reactions occur: Black coffee essential oil tastes more delicate when mixed with regular hot water. The presence of pressure results in a “degas” phenomenon. This means that CO2 is trapped during roasting. The bicarbonate ions in water undergo a chemical reaction due to a sudden exposure that raises the pH of the coffee. The sudden change from a high-pressure environment (in equipment) to a low-pressure environment (in air). Allow CO2 through the mixture layer and become foam. All of these reactions combine to create the top layer of foam on the Espresso. Generally, the crema layer can survive under normal conditions for about 40 minutes. After all, the word “espresso” means a drink served as quickly as possible so that the drinker can enjoy it as soon as possible. When properly prepared. Espresso has a crema layer with a unique flavor, richness, aroma. Shorter water exposure draws less acid than other brewing methods while preserving 60-70% caffeine in coffee. So even though it only takes about 30 seconds for every Espresso. It is still a caffeinated drink.
Become an espresso expertEspresso is an art of precision science. In addition to choosing an espresso cup for the new day. You can still call another drink an exciting variation of the thriving Espresso in the twentieth century:
- Doppio: this is basically a double. This drink contains 60 ml of Espresso.
- Ristretto: a concentrated espresso dish is weighing less than 30mL.
- Lungo: same as Doppio. This drink has about 60 ml of Espresso but is more concentrated.
- Macchiato: not a giant cup you often see today. The original version is 60ml espresso mix with a hint of froth milk.
- Café Noisette: this double is a blend of 60ml Espresso and 30ml steamed milk.
Other drinks are based on EspressoIn addition to the basic drinks above, on the menu of your familiar cafe, there are other dishes created based on Espresso:
- Cappuccino: This favorite drink is 60 mL espresso with 60mL of steamed milk. And finish with 60mL of froth milk.
- Dry cappuccino: is like a cappuccino, but this baked version has two equal parts, including espresso and froth milk. Then add some steamed milk.
- Americano: This is not the kind of drip coffee you often see. Its 60mL espresso mix with 90mL hot water.
- Affogato: This coffee is more like a dessert than a morning drink. Because made with 60 mL of Espresso and 90 mL of vanilla ice cream.
- Mocha: intestines of chocolate believers. This drink includes 60 mL of Espresso, 50 mL of Chocolate, and 30ml of Steamed Milk.
- Café Hielo: this is the ice version of Espresso, merely consisting of 50mL of extra Espresso.
- Panna: another dessert coffee. Panna is made with 60 mL of Espresso with 90 mL of cream.
- Flat White: with 60mL espresso and 120mL steamed milk. The drink for a newcomer enters the espresso domain.
- Latte: This drink is a blend of 60mL Espresso 600 mL steamed milk. With very little froth on top, about 2mL.