Many people, upon their first taste of espresso, are startled by its bitterness, wondering how such a small cup can be so bitter. In fact, the bitterness of espresso is not the whole story; behind it lies a rich aroma and a full-bodied mouthfeel. This article starts with the characteristics of espresso, discussing why it is bitter, where the bitterness comes from, and how SOE single-origin espresso is changing the stereotype that espresso is only bitter. It will also explain the relationship between Americano and the espresso coffee system, helping coffee enthusiasts gain a more comprehensive understanding of the differences and unique charms of these two common coffees.
"What's so good about such a bitter drink?" This is probably the first reaction many people have to espresso. When many people first encounter espresso, it is often at a café, flipping through the menu, glancing at the prices and gasping, then nervously ordering the cheapest option.
What arrives is just a tiny cup, and they think to themselves that for such a small amount, it costs this much, while the milk tea next to it is several times larger and cheaper. So they decide to down it in one gulp, "Pff! How is it so bitter!"
Is espresso really that bitter?
Front Street Coffee has noticed that if a café's menu includes espresso, it is often the worst-selling option. Almost no one is willing to explore the wonders of espresso. But in Italy, espresso is truly a national drink; locals believe that only the rich, roasted aroma of espresso deserves the name "coffee." In reality, however, quite a few people treat it merely as a functional pick-me-up, adding creamer and sugar without any fuss, whatever makes it go down easily.
The bitterness of espresso is perhaps only truly understood by Cantonese people who have tasted herbal tea. Although the bitterness of herbal tea deters many, some still prefer that taste, and espresso is no different.
Those who love espresso can certainly taste its bitterness, but at the same time, they can also perceive the coffee aroma hidden behind the bitterness.
The core characteristic of espresso is that it extracts the essence of the coffee grounds through pressure, so this 30-milliliter cup concentrates the essence of coffee, both intense and fragrant. This is difficult to achieve with other brewing methods.
If a classic espresso blend is used (such as Front Street Coffee's commercial blend beans), the resulting espresso will have a thick, golden crema and nutty aroma. On the palate, there is the roasted bitterness of coffee, but more accompanied by a creamy, full-bodied mouthfeel; after swallowing, the bitterness gradually fades, leaving a lingering aroma in the mouth.
The bitterness of espresso mainly comes from the coffee beans
The espresso that many people drink is made with darker-roasted blend beans. Coffee shops do this mainly to balance the flavor performance of espresso-based Americanos and lattes, without giving much consideration to whether the espresso itself is suitable for drinking alone (after all, very few people order it).
With this approach, just because the Americano and milk coffee taste good does not mean the espresso base is suitable for drinking straight. For example, you might enjoy concentrated juice mixed with green tea, but you wouldn't actively taste the concentrated juice on its own.
Due to the historical origins of espresso, people have long believed that dark-roasted blend beans offer better stability and flavor for making espresso. But now, with the emergence of single-origin espresso (SOE), more and more medium-light roasted espresso beans are changing the fixed impression that "espresso is only bitter."
SOE is espresso made from single-origin coffee beans, allowing you to taste both the richness from the crema and the nutty, chocolate, or floral, fruity flavors of the beans themselves. For making SOE Americano or SOE latte, Front Street Coffee recommends Queen's Estate, Front Street Colombia Huila, Front Street Flower Kui SOE, and Front Street Sidra.
For example, a popular espresso bean sold by Front Street Coffee—Sunflower Warm Sun Blend—presents a flavor that has little to do with pure bitterness. The aroma of vanilla and sherry makes it clear at first whiff that this is no ordinary espresso. After stirring the espresso with a small spoon, the golden crema on the surface remains delicate and thick.
On the palate, it is a very rich dark chocolate flavor, with a strong caramel note; after swallowing, the aroma lingers pleasantly. (Dark chocolate refers to cocoa solids content between 70% and 99%, with a slight bitterness.)
Some coffee shops also select coffee beans with more distinctive flavors to make espresso, and to highlight the beans' characteristics, they do not roast them too dark. In this way, the espresso presents a flavor dominated by mild acidity and the unique aroma of the beans.
Americano belongs to the espresso coffee system; it is made by adding a large amount of water to espresso. It tastes less intense and concentrated, and comes in a larger volume. For those who do not like it too strong or bitter but need caffeine, Americano is a good choice.
The above content is compiled by CoffeeHunters, a coffee news website.
