Reactions to Espresso
I find it really fascinating the reaction that some people have to the word ‘espresso’. It’s a very strong negative reaction— and this is simply the result of a misunderstanding.
First off, there’s the notion that espresso is essentially liquified crack cocaine, and will inevitably turn you into a crazed over-caffeinated maniac. Really, the difference between a double shot of espresso and a small coffee is a wash. So if you’re turning down a single latte in favor of a small coffee, you’ve inadvertantly picked the more caffeinated beverage.
Secondly, there’s the thought that espresso is a naturally bad tasting beverage. Well, most of the espressos you get in a cafe/ restaurant/ gas station/ wherehaveyou are indeed bad. What amazes me in this information age is that 99% of the people making espressos out there have never researched how to do it correctly. The biggest difference between our espresso and all those bad ones is freshness— espresso needs to be fresh! After 2 weeks from being roasted, all those flavors are going to fade away. Your espresso doesn’t have to bitter— it can taste like anything from a dark chocolate bar to a jollyrancher candy. It can taste amazing.
Any coffee can be an espresso. Espresso is simply another method of making coffee- just like a home coffeemaker or a french press or a stove-top Moka pot. Each way has its differences, but espresso is the most unique because it really isolates the ‘essence’ of the coffee as they say. All the subtle flavors of the coffee are magnified and really shine through. And because coffee is a fruit, you can pull a sweetness out of an espresso that will make you wonder why we even have packets of sugar in the first place.
So don’t be afraid to order an espresso! Find out why every time you walk in you always see us behind the machine intently sipping out of a demitasse.
