Making Espresso Drinks - Choosing Espresso Coffee Beans
By: Cory Willins

With a seemingly endless selection of coffee beans from various locals, and in every imaginable level of roast and grind on the market, how does one go about choosing the perfect one for espresso?

It is best to start with the basics. Cappuccinos and lattes are variations on espresso. They differ only in their ratio of espresso to steamed milk. Neither requires its own separate kind of bean.

The uneducated consumer could easily be overwhelmed by trying to chose from the multitude of beans on the market, but do not despair. Sellers sometimes take advantage of the common misconception that there is a multiplicity of beans to give the impression of a large and varied inventory. In reality, only two kinds of beans are available commercially: Arabica and Robusta.

Arabica comes from a minimum altitude of 2,400 feet, and is usually found in eastern Africa and Central and South America. It has a slightly acidic, but smooth, taste. Robusta is found in Southeast Asia, central Africa and Latin America. It grows in lower altitudes and is know for its less subtle, more accosting flavor.

Roasting is a process in which raw coffee beans undergo a transformation through exposure to high temperatures, at least 480 degrees Fahrenheit, typically for seven to twelve minutes. Roasting allows for changes to the natural acidity and bitterness of the raw bean. Generally speaking, the longer the roasting time, the less acidic and more bitter the bean becomes.

Contrary to popular belief, there is no right or wrong way to roast or grind beans for espresso. It is only a matter of taste. Espresso is usually made from a variety of beans in various grades of roast and grind. Interestingly enough, different geographical locations tend to favor certain blends. For example, in northern Italy, their preferred type of espresso roast tends to be a medium roast, while California leans toward the darker beans of French roast.

You are not likely to find the freshest beans in a grocery store, and you can bet on that when in comes to pre ground coffee. The best you can do in that situation is pay close attention to the expiration date. You should have better luck finding fresh beans in a coffee house, especially one that roasts in house. Naturally, they will need to roast more of the most popular, fastest selling bean more often, and it is probably the most popular for a reason. Perfect freshness comes from grinding your own just roasted beans immediately before brewing.

Quality beans are a good place to start, but by no means is that the only factor to consider when making espresso. Other things to think about are the time lapse between grinding and brewing, the time lapse since roasting, the condition of equipment and water quality. What makes the best espresso will likely be an endless debate, but the endless options ultimately boil down to a matter of preference.

Article Source: http://www.ArticleJoe.com

Cory Willins enjoys writing in depth articles on a variety of subjects. To read more of her articles, visit The Coffee Site where you can find information on gourmet coffee makers, gourmet coffee baskets and more.

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