Míchat nebo nemíchat espresso?

To mix or not to mix espresso?

There is one simple answer to this question. But before we can tell you, we need to introduce you to espresso. You may now think you know him very well, but do you know what he is made of and what the main parts are? You probably don't think about it when you're drinking it, which isn't bad, but it's as important as understanding the question itself.

What is the anatomy of the right espresso?

It consists of three parts. Each of them is equally important, as they complement each other, creating the unmistakable taste that keeps us company every morning. What are they like?

Crema (foam)

We all know foam and most require it for espresso. But if you have a "medium presso with milk" in your favorite cafe, you will hardly notice it. We mean a well-prepared espresso that is enriched with natural cream. This foam is made up of oils, proteins and melanoidins created by a combination of sugars and amino acids, which means that the richness of the cream is determined during the processing of coffee beans and their subsequent roasting. The importance of crema is reflected primarily in the overall taste, which adds a pleasant softness. But it can also reveal a poorly prepared espresso. The crema should never have too dark a color and a heavy consistency, that would mean only one thing - the espresso is poorly extracted, which can be caused, for example, by incorrect grinding of the grains. Crema formation is mainly influenced by the degree of roasting and the type of coffee (arabica, robusta). The darker the coffee, the better the cream, but the amount of cream does not mean better coffee in a cup. Some coffees, especially Arabica, do not tend to form as high a cream as robusta.

Coffee Source - espresso

Body (Espresso body)

The dark brown contents of the cup are called the body. It is full of oils. These can be seen on the surface under the foam at a certain angle of light. These oils are actually sugars from the flesh of the cherry, which subsequently caramelized by the heat during roasting. Therefore, if the coffee beans are properly roasted, the espresso should have its natural sweetness. If you do not add sugar to your coffee, you will certainly be able to recognize these tastes. The added sugar kills many flavors in the cup, so we are not big fans of it. Coffee, especially the lighter roast, offers countless flavor tones that would be a sin to fill with sugar.

Heart (Espresso Heart)

The third anatomical element is the heart. The lowest part in the cup with the darkest color and the most pronounced taste. And as the name suggests, this is a very important part of the whole espresso. The heart hides a wide range of aromatic and taste tones, the character of coffee, its origin and processing. All these ingredients give the drink just that unique coffee. The flavors and aromas mix together to form an intense extract without which espresso would never be an espresso.

So mix or not?

Now that the espresso itself has laid its cards on the table, we can tell you. Yes, mixing is not only allowed, but is especially recommended. By mixing espresso, you will combine all its above-mentioned parts and thus get a much better taste format of the drink. How is it possible? And what are the specific benefits of mixing?

Coffee Source - espresso

You lower the drinks temperature

Espresso is prepared at a temperature of 91-95 degrees. By stirring, you reduce the temperature and thus avoid, for example, burning the tongue. In addition, you will enjoy it even more. Thanks to the colder temperature, you will also be able to recognize the more flavors that a cup of coffee offers you. 

Your espresso will smell delicious 

Stirring the drink in a cup and breaking through the soft cream will release the trapped aroma of coffee. Smell is an integral part of taste, which is one of the main reasons to mix espresso.

If you love espresso and haven't mixed it until now, get started! Don't be afraid to dip a spoon into a cup and relax everything that coffee has to offer. You will not regret.