a small leap for a future dream..

mnecm let me introduce my new (but quite old) friend *treeeett.. treeet.. treeeet… jungkir balik sambil guling-guling.. dan tangan menunjuk ke gambar*. yup. i decided to buy this second-hand *third-hand, i guess*- 33×22.5×23 -3.2 kg- 1.2 l water tank- white gran gaggia espresso coffee machine.. from an american who almost finished his project here (thanks.. brandon!!). not only an espresso maker.. but it is also equipped with the milk-frother, to make a-really-delicious cappuccino or latte. hmm.. yummy!

though, i am still trying to understand ‘him’ better *i mean, the machine.. not brandon. any suggestion for the name?*… trying to find a good-tasteful-shot of espresso, as well as trying to find a good coffee powder *douwe egberts? hmm maybe… italian coffee? hmm.. we’ll try.. lampung coffee? toraja coffee? liong bulan-bogor? hmm worth to try..hahahaha*. my first shot didn’t taste well.. i think it’s because i only put small amount of coffee-powder on the-metal-filter-basket.

in fact.. brewing a good espresso is not as easy as i thought. if the water cooler than the ideal zone causes sourness; while hotter than the ideal zone causes bitterness. high-quality espresso machines *cateeet.. high quality equals with expensive price* control the temperature of the brew water within a few degrees of the ideal (90±5°C (200±9°F) and approximately 900 kPa (130 PSI, or 9 bars)). how about mine? *jiyeeeh.. mine.. cuit..cuit..* i have no idea about the condition. even though some say.. a cheap price does not always equal with not-so-good quality. but for this tool.. hmm.. ..i guess that’s relevant. hahahaha. yet, it’ s a small leap of my future dream. hehehehe. for sure.. i am so excited about this. believe me.. within weeks.. i will be a good barista for this coffee thingy.

anyway.. here’s an information about espresso (source, as usual: wikipedia):

esspresso (italian) is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. It was invented and has undergone development in Italy since the beginning of the 20th century, but up until the mid 1940s it was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know of today, produced with between 9 and 10 atmospheres of pressure.

The qualitative definition of espresso includes a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots. Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body and, the most distinguishing factor, the presence of crema, which is a reddish-brown foam which floats on the surface of the espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Some people prefer a single or double shot instead of one or two cups of coffee to get a quick shot of caffeine. Also, because of its intense and highly concentrated ingredients (including caffeine) espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccinos, macchiatos and mochas, without overly diluting the resulting drink.

so.. coffee anyone?