Espresso Diaries

I come from a Greek culture, and coffee is basically as much of a necessity as water is. I'm currently back home in Greece, in a small island close to Turkey called Karpathos. The second I walk off the plane and touch Greek soil, I run to the nearest coffee spot and get our delicacy: a Freddo espresso or cappuccino. So...what is a freddo? Freddo is an espresso beverage popular in Greece, created in the 1990s, and has become a favorite among locals and tourists alike. It is a double shot of espresso, blended in a frappe frother, poured over ice, and topped with foamed milk. I typically ask for mine sweet, so they'll add a bit of sugar, as well. Greeks have obsessed over this beverage so much, we have even taught our local Starbucks baristas how to make it! If you can get your hands on a Freddo, I highly recommend. If you want to order in Greek, this is how you'll ask for it: Sweet with sugar: freddo espresso gliko No sugar: freddo espresso sketo Somewhere in the middle of sw...

Perhaps the most mesmerizing thing about espresso for me is how it is brewed. I have always wanted to upgrade my Nespresso machine that takes the single-use pods to a more sophisticated machine, like the one I've shown below. Because the video captures the steps involved in brewing the perfect shot of espresso, I wanted to a highlight a few interesting things I've learned comparing how espresso is brewed compared to regular coffee. The first major thing I learned is that you can actually make "espresso" grinds from any bean; the term espresso only describes how finely the beans are grind. An espresso machine also uses pressurized water that brews the coffee, creating a bold flavor with a small layer of foam on top. There are different tools espresso-lovers use to evenly spread the grinds, as well as steel filters that create the smoothest pour. Here is a video (that I find very satisfying) showing the brewing process for espresso. This person adds a piece of chocolate...

I am an iced-coffee aficionado; regardless of how cold it is outside, I will NOT drink hot coffee. My go-to is always a latte with oat milk, sometimes with some flavored syrup. As much as I love a good iced coffee, I am always fearful of trying something new. I decided to research the differences between the most popular espresso drinks, and try to determine what I think I would enjoy most. Latte Like I said, this is my classic go-to, over ice. A latte is just a shot of espresso with milk and foam. I even have a milk frother next to my Nespresso machine so I can get a nice foam each time I make my morning (or sometimes nighttime) coffee. I buy the double shot Nespresso pods, but this can get expensive if I asked for a double at a coffee shop. Ristretto I love drinking espresso with frothed milk or creamer, so a Ristretto intimidates me. This is just a single shot of espresso. This is very common in Europe, and I always see relatives having a shot of espresso during lunchtime. Cappuccin...

The first thing I wanted to look into is the different types of beans and how they differ when drinking it. I typically choose Arabica, because it is the most common and I enjoy the flavor, but I wonder if I would like another bean more. Below I will highlight some things I've learned: Arabica Arabica has a sweeter flavor than other types of espresso, which is something I look for when drinking coffee. Arabica beans are cultivated in high-elevated areas, where it tends to rain often, a major reason why Brazil is its highest exporter. This bean is typically more expensive, which I did not know, because they require lots of attention and the plants are prone to diseases. I also learned that its taste tends to go away when cold and served with milk, which is how I drink it. As I am learning more, I am thinking I should transition to another type of espresso. Robusta Robusta beans are the second most popular, especially in Europe and the Middle East. It has a much stronger flavor than ...

Since I started drinking coffee, I have been interested in the different types of beans and the different flavors and sensory experiences it gives, and how that changes depending on how you drink it. Espresso is more than just a caffeinated beverage to me; learning the history and culture of how it is cultivated across the world will never stop being a passion of mine. I always wanted to learn more and dive deeper, but I felt like I never had the time or patience to do my research. As I learn more, I want to talk about it here, where each post will highlight a different bean or region, different ways to drink espresso, and much more. I hope you learn something new!