The story of coffee is lost in the
mists of time. Did Kaldi the goatherd first taste this wonderful beverage or did
it originate somewhere deep in
the
sun-drenched tropics?
No-one knows for sure, but what we
do know is that coffee has its origin in the magical lands where the sun and soil combine to produce a berry which is both enticing and delightful.
Coffee is divided into two main species – Arabica and Robusta. Temperature, humidity and a host of other factors all combine to produce the distinctive flavour which will be extracted from each area’s coffee, whether it be a high grown Arabica or lowland Robusta. Coffee is grown widely throughout the world’s tropical belt. Some countries, such as Guatemala or Honduras, produce relatively small quantities of rich, high-grown coffee harvested on moist volcanic slopes, whilst other coffees are grown in huge quantities on the vast red sun-drenched plains of Brazil. It is the expertise of the coffee blenders whose art is passed down from generation to generation, linked to the coffee roasters’ instinctive skills, which enable all of us to enjoy the drink we have grown to appreciate – a product woven into the fabric of everyday life – coffee.
The story of espresso coffee is shorter, going back barely 100 years, but even that short period of time is enough to create a level of mystery. Early espresso coffee probably originated in Italy. A certain Luizi Bazerra is often credited with being the father of the modern drink which has swept through the western world in recent times. However someone else may have got there before him – we can’t be absolutely certain. The word espresso is descriptive in itself. Quick or express amply describe the method used in thousands of restaurants, bistros, homes and offices, all over the world.
Espresso coffee concentrates the taste buds, invigorates the mind, and can be described in one word – enjoy. The way that espresso coffee is made is unique. Super-heated water is forced through extremely fine – sometimes pulverised – compressed coffee grounds. One of the unique attributes of this coffee is its crema. This thick rich cream with a body like a tiger’s pelt floats on the top of the dark coffee. The thickness, structure and colour of the crema, with its high concentration of coffee related substances, depends partly on the blend and grind of the coffee and partly on the skill of the barista who is preparing the beverage.
Good espresso leaves an intense, persistent and delightful aftertaste. Over the years espresso coffee has become a symbol of the Italian lifestyle and is as deeply rooted in the country’s culture as pizza and pasta. However, the mystery and magic which has drawn so many to this unique product has grown and today the word has spread across the continents. Furthermore, technology has moved on, and the flavours and delights which surround espresso are available to be enjoyed by all.
