0602_bestcoffee

Which is the best: espresso or brewed coffee?

What is the best coffee? Before we can answer this question, we need to define coffee, not from any scientific or botanical or
agricultural aspect, but from the processes that coffee beans have gone through before the final cup is made. This is a multi-
dimensional definition that delves more from a consumer point of view because beyond which consumers have no control over
the quality of the cup. So what are the dimensions to which consumers can categorize coffee? Assuming that the plantation,
harvesting and processing of the raw coffee beans are perfect, here is a list of other dimensions:

1.        Types of coffee: brewed coffee and espresso
2.        Coffee making methods:
3.        Single origin vs. blend
4.        Roasting degree

Brewed coffee vs espresso

Combination of the above dimensions defines the end coffee that we will consume and give our verdict. Brewed coffee and
espresso are two completely different types of coffee. Brewed coffee is more loosely defined by the brewing method employed
to make the cup of coffee. It can be brewed using either single origin or a blend of different origins of beans. While there is no
defined or specific roast degree that produces the best coffee, there is a tendency to roast according to the general taste
preference of the market or region. This does not necessarily means that the coffee taste best, but merely reflects the coffee
culture of the market. One differentiating characteristic between brewed coffee and espresso is the percolation duration.
Brewed coffee tends to take longer time as compared to espresso, and with this brings more caffeine into the cup. Caffeine is
a bitter chemical substance that contributes to the bitter taste of the coffee, so a brewed coffee is more tolerant in terms of the
coffee beans quality since caffeine can compensate some of the taste deficiencies. With a much shorter percolation duration,
on the other hand, less caffeine goes into the espresso. And with high pressure forcing through the cell walls in the coffee
grounds, more flavors and aromatic compounds are extracted, resulting in an amplified taste profile.

As the proud invention of the Italians, espresso is defined by 4 parameters or 4 M’s: Macinazione (to mean the grinding of the
beans or the grind size), Miscela (to mean the blend), Macchina (to mean machine or tool), and Mano (to mean skill).

Macinazione – indicates that the coffee beans should be ground such that the shot is pulled around 25-30 seconds
Miscela – indicates that the coffee beans used in making espresso are a blend of different beans that can complement
each others to produce a magnificent taste profile.
Macchina – indicates that the espresso can only be made using a dedicated machine that produces high pressure to
force and extract all the flavor compounds into the cup at the right and consistent temperature and duration.
Temperature and pressure stability control are the main determinants of a good espresso machine.
Mano – indicates that the skills of the barista plays a crucial role in the final delivery of the demitasse. The barista
should be able to grind, dose and tamp the coffee grounds within a minimum duration such that the hot water will pass
through the coffee cake evenly across, breadth-wise and depth-wise at a steady rate such that the shot ends in 1oz
volume between 25-30 seconds.

Apart from the 4’Ms to describe the factors to perfect the shot, espresso is also physically described as concentrated, reddish
brown and thick, topped with a thick later of fine bubbles containing the aromatic compounds. This layer of fine bubbles is
commonly known as the crema.

So, with an understanding of the coffee and espresso, does these mean that the espresso is better than coffee? From a taste
profile point of view, it tends to carry more flavors and aroma due to the blend of beans used and the percolation method
employed. But this also means that the secret of the final cup depends very much on the synergy in the blend – the most
important M of the espresso definition. A general guideline is that the blend should result in a balance flavor characterized by
maximizing sweetness, complexity and body in the cup. David C. Schomer, renowned coffee specialist, even challenge and
defines that the espresso should taste exactly as the ground coffee smell.

Brewed coffee, on the contrary, can be made from single origin as well as a blend of coffee beans. While caffeine tends to
mask off some flavors (depending on the brewing method), the roast degree can also have a negative impact on the cup,
especially when the beans are dark roasted. Though brewed coffee maker does not require complicated or precise
engineering as compared to espresso machines, the same variables to the perfect cup still apply. Given single origin beans,
with skilled roasting, it is possible to present all the nuances and subtleties of quality beans. As only blends are used in
espresso, one will likely not find any award-winning or equivalent quality beans in an espresso blend, but only as single origin
roasted beans. To expose all the qualities in single origin beans, such quality beans are usually roasted light to medium.

Hence, the answer to the best coffee lies on the choice of the type of coffee. If one is an espresso drinker, then it will be easy to
discard brewed coffee as an outdated beverage, and focus on the espresso with the characteristics mentioned earlier. But if
one prefers the traditional brewed coffee, then it is more likely that the search for the best coffee is found in quality single origin
beans rather than a blend. Nevertheless, whether it is espresso or brewed coffee, people still consume coffee for its basic
ingredient, that is, caffeine. It is only in one’s private moments when truly best coffee is slowly savored and appreciated.

Article written on 30 October 2006.