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One of the most asked questions we receive about coffee is the difference between coffee and espresso beans?  A valid question for sure, yet the answer may not be as exciting as much as you think.  Let's start with the beans. 

Commonly, coffee roasters will use specific beans for espresso and others for drip, pour-over, or pods.  This is partly because roasters can consistently extract the flavors and the characteristics they want for their blend.  This makes sense, especially if that cafe or coffee roaster has a signature blend they are best known for.  That said, they technically are the same beans.  The difference is in the roasting process.  Espresso beans tend to be a medium or darker roast because the beans become more porous during the roasting process, allowing flavors to be more easily extracted during the quick process of an espresso pull.   The darker roasts allow for the formation of what we all know and love: crema.     

​So being the coffee lovers or caffiends you are, you now know the difference between the two, or more how similar they are. 

Enjoying coffee every morning at home should be simple.  Drip and pour-over coffee are a lot easier to make than espresso on a daily basis. The key when making espresso is consistency and a few tips here and there to elevate your espresso.

Grind when ready.  Starting with the basics, make sure you only use fresh coffee grounds.  The flavor is much better, and your shot is going to turn out much nicer.  Remember, as soon as you grind your beans, the quality, especially the flavor, diminishes.  This may be why your espresso comes out flat.  

Upgrade your water.  One thing we tend to forget when making coffee is the water.  We focus on the beans, how to grind properly, temperatures, and forget about the water.   Filtered or treated water makes a huge difference when it comes to taste.  Having good quality water, using a filtration system or a free-standing water filter will bring out a crispness in your espresso and unlock the flavor.

Heat You Cups.  Cooling coffee down after you just brewed it can change its flavor.  Remember the last time you had coffee that was sitting for a while.  Do you like the taste? Remember how it changed?  You can expect that the flavor will change with colder cups.  It may not be as drastic, yet those who are particular will see the change.  What you can do is pour some hot water in your cup to warm it up or do what they do at coffee shops, put it up on top of your espresso machine.      

With so many people being lactose intolerant, plant-based or alternative milk has been rising for years. Initially, Soy milk was the superstar, yet others have arrived to share the spotlight in the past few years. Almond, Oat, and Ripple, the newcomer, are great options, and each offers its own benefits. Grocery stores have kept up with these options and have made them available to their customers. To help you figure out what you should be looking for in the right brand of alternative milk, here are a few things to remember:

• Have the least amount of ingredients as possible
• Keywords like "0g of sugar added" or "unsweetened
• Limited in saturated fat
• At least 7g of protein
• Less than 150g of sodium per up, less is better
• Calcium and Vitamin D
• Other vitamins and nutrients that are important to you​

It matters to take the time to review the label on the milk you select, so you get what you are looking for and receive the nutrients that you need.​

​If you ever wanted an espresso shot that was bitter than your standard, then the Lungo is what you are looking for.  Also known as Cafe Alonge in France, the Lungo is a unique adaptation to an espresso shot because of how it is pulled.  Meaning long, Lungo refers to a longer pull than usual, resulting in a larger shot using a single size shot  (2 oz.) of coffee grinds.   An extended pull pushes more water through the grounds resulting in a more bitter shot because of the lengthened exposure to the shot. Remember, longer pulls result in bitter tasting espresso while under-extracted pull results in a sour-tasting shot.  This said the flavor is also lighter because there is more water added.  Some people relate this to an Americano, yet the flavor is less than an Americano, and the bitterness and strength of caffeine is more robust. 

At some coffee shops, you will notice that baristas use tampers.  Tampers are used to pack espresso grounds into the portafilter before extraction by an espresso machine. The idea is when you pack the grounds evenly every time, you can produce a quality espresso shot.  This makes it harder for the water to go through the coffee grounds, allowing for a more even extraction.  Tampers are easy to use, and when used the right way, helps produce amazing shots. There are four types of tampers: Handle, puck, dual-head, and weight-calibrated.

The handle tampers are the most common style of tamper. Think of an ink stamp that you have used before.  Nice wooden, rubber, or metal handle with a flat base allowing you to apply more pressure when tamping.  This one is great for home use.  The puck tamper looks like, you guessed it, a hockey puck, and somewhat similar to an espresso distribution tool.  This tamper is flat on the top, and you can apply pressure with the palm of your hand or twist and apply pressure downward.  The dual-head or double-sided tamper looks similar to the handle tamper, yet has a smaller and larger flat base.  This is nice if you have portafilters that are of different sizes.  The fancies of the tampers are the weight-calibrated tampers.  These tampers are specifically made to apply a consistent amount of pressure to ensure every time. Some espresso machines and grinders come with tampers, and they are useful if you are making your casual coffee cup at home.  Expect to pay above $35 for a high-level tamper, yet note that one may not be necessary in the beginning.  I suggest a handle tamper to start.

The thick golden foam that sits on top of an espresso shot after a fresh pull.  Crema is a bubbly bouquet of aroma that enhances the flavor of your espresso.  The quality of the shot is often associated with the crema.  A nice, thick, and colorful crema means the shot was pulled correctly and the beans were excellent.  If the crema is thin or dissolves quickly, then there is an issue with the quality of the shot.  Not all great espresso shots have an amazing layer of crema.   Here's why, if you have darker or lighter roasted beans, crema is harder to create because the oil levels are too high or low.  Additionally, if the beans have been sitting for a while, they will have "gassed" much longer than freshly roasted beans.  In the end, it is nice to see crema resting peacefully on your espresso, and if you don't and still enjoy the flavor of your beverage, it's not a big deal.  Remember that crema is a great indicator and not the confirmation of a great shot.

Popular in Australia and New Zealand, the Long  Black is often associated with the Americano because the ingredients are the same.  So why do they have different names? It's to indicate the order in which we put the ingredients together.  Simply put, a Long Black is a shot of espresso with water, when the water is placed inside the cup first and then the espresso is added.

There are a few key differences when making the drink this way.  The first is in the crema.  Americano's don't have much of a crema because when the espresso is placed in the cup before the water is added, the crema tends to dissolve, while a Long Black retains its crema because espresso was added later.  Then there is the flavor.  A Long Black will have more flavor since the espresso was allowed to slowly blend with the water instead of having the water poured on top of it.  For some, this doesn't seem like a major difference, yet when you try it, especially an iced Long Black vs Americano, it can be noticeable.  Next time you are at the cafe, try one and see how you like it.

People are always looking to improve the quality of the espresso shots they pull.  Everything from adjusting the grinder to ensuring the extraction time is just right, we try to control as many of the variables as possible.  One of these techniques that is up for debate is the espresso distribution tool.  

An espresso distribution tool (EDT) evens out espresso grinds, preventing different levels of compression and reducing channeling when extracting a shot.  When you place espresso in the portafilter, espresso grinds tend to fall randomly in place.  When you tamp these grinds incorrectly channeling is more likely to occur.  Channeling is when water meanders through cracks and small gaps in your portafilter after you tamp them down causing an uneven extraction.  The EDT helps prevent that by evening out the grinds before tamping, allowing for a more consistent pull of espresso.

The debate arises when coffee lovers ask if this tool helps pull a better espresso shot.  I don't have any scientific evidence and I am sure it's out there somewhere, so if you have it please share.  My experience is that the EDT helps preserve consistency in the shots I pull, especially when I am using a new blend I haven't tasted or worked with before. 

​For beginners, this is a great tool and you should use it.  This will make it easier for you to learn while gaining skills and urge you to practice more, perfecting your craft.  The EDT isn't the magical tool to add in your toolbox to get you barista superstar status only time and experience can help you get there.  When you are ready try pulling shots without using the EDT.  The best espresso I have ever had in the world by far was in Italy, made by a barista who didn't use anything other than a tamper and since that day I have been pursuing the perfect shot ever since.  

Simply put, an Americano is a shot of espresso with water, hot or cold your choice.  This is traditionally served hot.  How it got its name seems to be connected to the US.  When American soldiers were in Italy during the second world war, they would order coffee and when they received espresso, it was too strong and would dilute it with water.  This "dirty water" (any diluted espresso according to Italians) became the Americano as we know it.    

The key to making an Americano is the amount of water added to your drink and how you put it together.  About 3 to 4 oz of water is added per shot.

For an iced Americano, use ice-cold water with ice before you pull and pour the shot.  Using a whisk or handheld frother will slightly cool down and smooth out the espresso, yet is not necessary.  If you like your shot to maintain its strong character, then pour it directly into the cup. 

Some will consider a long black (popular in Australia and New Zealand) the same as an Americano and others believe they are different.  We will cover that at another time. 

​Rarely on the menu, the ristretto will become more popular in the next five years as we search for ways to customize our coffee experience.  A more balanced and flavorful option, the ristretto, known as a cafe serre in French, is a shorter shot that uses about half the water that a regular espresso shot does.  Ristrettos are stronger in flavor, tend to be sweeter and have less caffeine.   These are amazing with flat white or a flavored latte. Next time you are at your favorite cafe, ask for one, and taste the difference. 

The Spanish word for "cut", the Cortado is one of the most exclusive espresso drinks you can order.  Why a majority of coffee shops don't have it on the menu is a mystery.  Simply put, a Cortado is an espresso that has been “cut” by an equal amount of steamed milk. It is true, that a cortado can be 1 oz of milk with a single shot of espresso, yet life is too short for a single shot of espresso.  Two ounces of espresso topped with two ounces of warm milk served in a glass or metal cup with no sugar or flavors. 

Coming to the United States from Spain, via Portugal, it arrived in San Francisco and quickly spread throughout the country.  You may have heard of its cousin, the Gibraltar, which got its name because it is served in a Gibraltar glass mug, which is 1/2 of an ounce more milk.  

The Cortado's is for those who enjoy an espresso forward taste and like to enjoy sipping on their coffee.  It's a perfect balance between espresso and milk that has a silky texture and flavorful finish. If it's not on the menu, you should be able to order one and don't expect latte art.  Next time you visit your local coffee house, ask for one and enjoy the morning differently.

Oak milk is a smooth and thicker alternative that has slowly emerged throughout American coffee houses in the past few years.  Originally made by Oatly since the '90s, oat milk was mainly found in Sweden and needed the opportunity to expand globally.  With the world drinking more coffee, the need for milk alternatives, and the acceptance of a healthier lifestyle, oat milk became a great solution.  Especially since it's free of most allergens.

What is oak milk best with?  That depends on you.  Because of its thick and smooth texture, people tend to drink oat milk with flavored espresso drinks.  The slightly sweet taste of oat milk isn't overpowering and the creaminess pairs well with chocolate, matcha, and chai.  The key is to buy brands that don't use a lot of additives or added sugar.  

How does oat milk compare to almond and soy milk?  Soy is the closest by how sweet, creamy and thick it is.  Soy milk tends to have less sugar and calories yet has much more protein than oak milk.  Almond milk carries a similar level of protein and has a nutty taste to it.   Think of proteins as a gauge on how easy it is to heat up.  Oat Milk will heat up faster than regular milk, so be careful, and let it sit for at least 30-35 seconds before pouring to allow the flavor and texture to be just right. 

Next time you are ordering your favorite espresso drink, try oat milk instead of almond or soy, I was surprised and delighted on how my mocha tasted.

Summer is hot and who wouldn’t love a nice dessert to enjoy in the afternoon? Hello affogato.  Italian for “drowned”, affogato is a coffee style dessert normally served with a delicious scoop of vanilla bean gelato (ice cream is acceptable) and a shot of flavorful espresso.  Talk about bittersweet.  Widely available in European cafés and restaurants, you may have too search for this dessert on the menu or ask for it.  It may sound strange at first, then you taste it and your start to wonder why you never tried this before. 

Think about the best cup of coffee you have ever had? Mine was in Italy, and the reason I started my coffee shop and this blog. Shortly after arriving in Venice, I entered a café, ordered my drink, and my opinion of coffee changed forever. A significant reason why this particular cup of coffee left a lasting impression is because of its finish. 

Just like wine, coffee can have a bouquet of flavors that are appreciated with every sip, and how that cup of coffee finishes can leave lasting impressions. When I refer to finish, I am referring to coffee’s texture and body. Is the body of the coffee smooth and silky? Does the flavor you taste rest on your tongue for a long time? How does it change when you add milk? When you are drinking coffee, I believe the cup’s finish and how well it carries that blend’s flavor will significantly influence your opinion of that blend. 

Next time you drink a cup of coffee, slow things down and think about how this cup changes over time, and remember how this cup finishes can help you pick the right beans to purchase.

Summer is here and most of us are feeling it.  Hot weather accompanied by humidity can make it difficult for coffee lovers to enjoy their favorite beverage during the summer seasons.  One alternative is cold coffee.  Some true coffee enthusiast could never go down this road, and I argue they haven’t spent much time in Atlanta, Chicago or Phoenix in the middle of the summer.  People who prefer their coffee in the summer over ice can rest easy because it is perfectly acceptable to enjoy the iced beverage.  This also presents a new question: iced or cold brew?
 
For those unfamiliar that there is a difference between the two, think of cold brew as the new café on the scene.  Many of us when we were younger knew about iced coffee.  Gloria Jeans (yeah that far back), and smaller coffee shops would just pour ice over your beverage, and you could only find cold brew in trendy restaurants and café’s for the summer or during warm weather.  Now major companies such as La Columbe and Starbucks, offer these year-round and in bodegas and grocery stores and there are now plenty of recipes for you to try at home. 

What’s the difference between cold brew and iced coffee?  They are almost the same, just how they are made is different.  Iced coffee, if made right, isn’t just espresso or coffee over ice and more of a carefully constructed blend of coffee and milk or water over the right temperature. This prevents the drink to become watery.  Cold brew is a longer process.  Typically taking between 12-24 hours, cold brew needs time to express the unique flavors present in the blend.  In the end you can taste the flavor of the coffee really well and the caffeine content is higher removing a lot of the bitter qualities you taste when served warm. Next time its warm out and you want to have some coffee, try an iced beverage and let us know what you think.  You may be surprised.

 If your espresso feels like they have running shoes on, then we have to make some adjustments.  It can surely be frustrating trying to figure where to start.  The first thing you want to consider is the machine you are using.  If you have something that is steam powered, it will be more difficult to get a lot of crema because of the water temperature.  If your machine is a manual lever, the speed may not be consistent, so pay attention to that.  Now that we got that out of the way, there are 4 things you should look when your espresso shots are running marathons: The grind, the tamping pressure, the amount of coffee and is your machine clean.

The Grind. Each espresso machine is unique.  As you use yours more, you begin to understand which grind setting you need to use to get the right extraction.  If your shot is pulling to fast, that means that your grind is too coarse, and the water doesn’t have enough time to extract goodness of the beans.  Thus look at using a finer grind (refer to your grinder) and then pull another shot and adjust until the flow is much more smooth.

Tamping? When tamping down your espresso shot, the general rule is to apply 30 lbs of pressure to the grinds in the porta-filter (this is that nice silver thing where the grinds go).  Let’s be honest, who knows what exactly 30 lbs is?  You are going to have to feel around a bit to see what that feels like, and this specifically is practice, practice and you know what else, practice.  My issue when I started out tamping was that I was tamping to hard, thus a slower pouring shot.  Here are a few things to help you out.  First take tamping arm and make it approx. 90 degrees, rest the porta-filter on the counter and press down.  Some also have tried tamping lightly, about 5 lbs, to make things event and then another tamp of about 27-30 lbs.  This should help.  All else fails, you can buy a calibrated coffee tamper. 

How much coffee is in there?  The amount of espresso grinds you put in will change how the shot pours.  Too little and it’s off to the races, too much and paint may dry faster.  General rule is 14-18 grams depending on the grind and the coffee.  Now don’t go running off to get a scale just yet.  Your porta filter should be filled to at least a little more than ½ of the capacity tamped to start. Then add or remove the amount of grinds as you figure out what is the right amount. 

Is your machine clean?  One of the basic things to always check is to see if your machine is clean.  A dirty machine can chance how much or how consistent the water pressure is along with many other issues.  Check your manufacture’s instructions on how to and how often should you clean your machine.

In the past, most coffee drinkers bought their coffee in big tin cans or bags and brewed them using that iconic Mr. Coffee coffee maker (try saying that five times fast).  It was a big thing that your coffee maker had a timer on it.  Just leave the beans or grinds in the coffee maker overnight (I know, I know) and voila, when you wake up in the morning, the smell of coffee would fill your home.  People would store their coffee in the cupboard, on the counter or the freezer to keep their coffee “fresh”.  The idea is that coffee stored in the freezer would be preserve the coffee’s flavor.  Fast forward to today and if you mention the freezer, you can seem out of touch or not even care about how your coffee tastes.  Somehow this way of storing coffee is accepted by some and a cardinal sin by others.  Let’s take a look at what happens when you store coffee and why others still swear by it. 

Supermarket coffee, you will notice, has a best before date instead of the roasting date.  This is because that coffee may be months old.  Large coffee roasting companies do need to roast way ahead of time in order to keep up with demand globally.  To preserve their coffee for consumers, it’s likely that they are freezing it to preserve it.  Just remember a fair amount of coffee that is sold in the supermarket isn’t specialty coffee. 


What happens when coffee comes in contact with moisture or precipitation, the cell structure (bring out your science book for just a little bit) of the bean starts changing and thus the flavor does too.  There isn’t much moisture in the freezer you say? That is right, however putting them in the for a lengthy period of time (say more than a month) just like other food can damage the beans.  Additionally, defrosting beans is the challenging part.  If defrosted and brewed correctly, then you are pretty good to go and won’t lose much flavor in your coffee.  The other important thing to remember that coffee is fantastic for absorbing odor.  If you have something with a strong odor in your freezer, expect your coffee to absorb it and you are likely to have some surprising new flavor notes when you taste it.  I for one am not a fan of catfish coffee.  Yes, take a moment and then let that thought go. 

In the end, if you are looking at enjoying your coffee at its “peak brewing time” then freezing your coffee shouldn’t be an option for you.  Store beans in an airtight container, with no light or moisture.  If that peak time isn’t important to you, then you can surely store your coffee in a nice container in the freezer for 1.5 months.   I would highly encourage you to try testing frozen and non-frozen beans yourself.  Put some beans in the freezer for 2 weeks, and then brew them side by side with some fresh roasted beans.  You might be surprised with what you discover. 

When someone is talking about acidity in coffee, they are referring to the range of flavors the coffee offers and not pH levels. Acidity consists of citric, malic, or tartaric acids the bean expresses when you brew it. The quality of acidity shows up in the flavors you taste. Lighter or Single-origin roasts are more likely to express smoother flavors, while darker roasts are more robust and often mentioned as brighter. 

How coffee is roasted can change the perception of that bean’s acidity. Darker roasts can show caramelized sugars, as lighter roasts show more fruity or juicy flavors. 

If you want to see the difference in acidity (pH-wise), try putting a cup of soda, orange juice, wine, and water next to each other. This will make it easy to tell how coffee’s pH level of acid is lower than most beverages you consume daily.  

When you mention decaf you can get mixed reactions.   Every decaf coffee lover wants their drink to taste just like their caffeinated cousin.  Some people feel coffee isn't coffee without caffeine and that the experience just isn't the same.  I personally have had some amazing decaf coffee and didn't see much of a difference.  Everyone should have the opportunity to experience what I did and give decaf a try, even though it is made differently  To better understand decaf, you should know the different ways decaf beans are made.  

Coffee beans are naturally caffeinated and have been used for their invigorating quality for centuries.   These seeds from a fruit of a tree, can have the caffeine extracted from them in one of three ways. Using organic chemical solvents (methylene chloride or ethyl acetate), using carbon dioxide, or the Swiss Water method.  A decaffeinated coffee bean has almost all of the caffeine removed from the bean.  At least 97 percent compared to regular coffee.  This is important for those who are sensitive to caffeine to know.  

In the end, we know that decaf can be just as enjoyable as other caffeinated blends and deserves to be on the menu.  Next time you want to try something in the afternoon and don't want the caffeine kick, try decaf, especially an Americano.  You may be surprised by the flavors you taste. 

When coffee comes to mind, we usually think of a dark, bitter, and aggressive beverage. Yet, we don't think of coffee as being sweet. If so, we associate the sweetness to the sugar we add or cream to subdue the bitterness, making it easier to drink.  We have some news for you, some of the best coffee tends to be sweeter, and the higher quality coffee beans express this often. The Italians knew this all along. 

So what are you looking for when we mean sweetness in the coffee? Similar to flavor, you first start with the tastes of caramelized almonds and other sweet, nutty flavors. Some blends offer strong hints of fruits or even maple, and yes, we cannot forget brown sugar. An easy way to experience this is to have two or three types of coffee that are different blends beside one another and taste them. To get the most out of this experience, taste each cup 3-4 times and make notes of what you discover, sharing what you find after each sip. To have some real fun try coffee from different regions of the world to see how the flavors differ from one another. This is something that will surely expand your knowledge of coffee and enlighten your appreciation of coffee. 

Learning about coffee for the first time, you would think baristas spend more time on the process. Grinding the beans, tamping the grinds correctly, and extracting the most out of your pull. That is all true, and at the same time, they learn about flavor.  Understanding why flavor contributes to how we enjoy coffee is like wine tasting. References to the country of origin, descriptions of dominant and subtle notes, and sharing single vs. various beans that make the coffee's unique blend are always up for discussion.  

In the beginning, if you are not used to coffee or are not paying attention, people often say they can only taste if the coffee is a light, medium, or dark roast. There is nothing wrong with that at all. Yet if you take a moment and space out your taste in 3 sips, you will notice a difference. When you taste something new or for the first time that day, your taste buds will pick up different flavors. As you continue to taste your coffee, more flavors will emerge that you didn't notice before. They are slight at first, yet become more noticeable as you enjoy your café. Use food you know as a baseline to describe these flavors, which will help you identify them.  This can help you pair your coffee with your favorite meal or snack.

Pour overs have been great for many coffee drinkers for years.  You have seen them rise more frequently in large and small coffee shops with a variety of methods and mastering those methods can take time if unless you follow some simple tips.  Today we will talk about how to get the most out of your Hario V60.  We will cover other styles another time, pinky swear. 

First you will need to grind your beans.  When referring to grinding there are 3 things you should always keep in mind: How, size of the grind and when.   1) Thinking you may not have a grinder at home, you can ask your local coffee shop and let them know what you are using it for.  This will help make sure that you have the right size for your brew.  2) The grind for V60's is more coarse (bigger) than espresso, yet smaller than drip.  3) It is best to grind just before you brew to get the fresh taste of the beans.  Coffee ages more quickly and oxidation begins as soon as you grind it.

Next you need to place your filter in the V60 and your coffee pitcher or coffee cup under it.  Then heat the water to around 200 degrees (F) and pour the hot water over your filter. This rinses out the paper residue (removing the paper or wood like taste some get) and warms up your V60 brewer and seals the filter.   Make sure you use clean water.  If you have access to filtered water, it will show in the coffee's taste.

Now to the first pour over coffee.   After you have placed the grounds in the filter, you will experience what is call the bloom pour.  Pour just enough of water to cover all the grounds around the filter in a circular motion for about 30 seconds.  This allows for the grounds to sodden and unlocks the coffee's flavor.  Let it sit for about 30-45 seconds and then begin pouring in the same circular motion (clockwise or counter clockwise, your choice.  I have had great coffee either way honestly) until it almost fills to the top. Do this slowly and let the water do its magic.  Look at the cup below and see the desired amount of coffee you have in your cup or pitcher.    ​Once complete, take a sip and enjoy. 

A few things here to remember.  If your coffee comes out sour, then grind your beans finer, and if bitter then a coarser grind is necessary.  If it is soapy, then either the temperature of the water is not hot enough or needs more time or a slightly finer grind.  

There you have it! With the right technique you can always brew fresh coffee and be ready for the day, every day.