ESPRESSO

The growth in the worldwide espresso market has been exciting in recent years and we have all learned a great deal. It has opened up new opportunities for all, not just the espresso bar chains.

A GOOD CUP OF ESPRESSO

The secret to making a good espresso is not such a secret anymore. You need a good blend of well roasted coffee beans, ground to perfection. The coffee needs to be extracted at 9 bar of pressure for between 23 and 28 seconds and there you have it.

It sounds easy but it does take practice. To add to this is the fact that over 90% of all espresso consumed in the UK is taken with milk i.e. cappuccino or latte. At Lincoln & York we can’t make the cup for your clients. However we can help you get the coffee blend and grind elements correct. A good espresso coffee blend should produce a good cup of coffee.

It should have some body, be not bitter but strong. It should possess sweetness and have a great lasting crema on top.

Of course we know that for cappuccino and latte it may be sometimes necessary to make the blend stronger but the idea is the same and our espressos are based on high quality arabicas from Costa Rica, El Salvador, Guatemala, Brazil and Sumatra.

Sometimes we add in small portions of the best robusta coffees available to give the coffee some added body. This is usually Indian parchment robusta, widely used by Italian roasters. It is important to roast espresso slowly. This helps develop the flavour. In our drum roasting machines we can get this just right for your blends.

Download Lincoln & York's Barista Guide