I think a good topic for our first post would be the most basic and impornat thing we do: espresso.  What is it?  What’s so great about it?  What makes a good espresso or a bad espresso?

To start with, espresso is a concentrated coffee beverage (usually 1 to 2 oz.) that is characterized by having a full body, low acidity, a general sweetness, and has a rich, creamy, reddish-brown colored “head” on top called the “crema”. 

The high amount of water pressure used to make the drink is what makes it so intense and rich; what makes it espresso.  All the deliciousness found in the beans is concentrated in that tiny little cup.  As its name indicates, it is prepared quickly (in about 20-25 seconds) and is meant to be drank quickly.  A thick-walled demitasse cup is ideal for maintaining the integrity of this tiny beverage and preserving its heat and tastiness.  That’s why we don’t reccomend espressos “to go.”

A good espresso should have all of the above characteristics and should also carry with it a distinct taste, aroma and aftertaste all its own.  It should never be bitter or overly harsh.  It should be sweet and coat your tastebuds and should linger on your tounge long after being consumed.  

At Espresso a Mano we always have two espressos available.  One is typically our Espresso a Mano blend, a customized blend that has a buttery body with notes of fruit and honey.  It is exceptionally good in milk drinks like cappuccinos and caffelattes in which the sweetness and fruit flavor the milk just enough.  The other blend tends to vary but is usually a Single-Origin Espresso or another espresso blend that offers its own unique flavors.