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Anthony: Welcome to the Art of the Drink video podcast. My name is Anthony Caporale. And we are talking again this week David Chapman of bean trader’s coffee in the Durham, Carolina, welcome again David!
David: It is good to see you.
Anthony: You too! Take us in to—we talk a lot of basic cup of coffee last time.
David: Right.
Anthony: I want to talk about some of the more specialty types and hopefully, I get to you show me how to make a good espresso.
David; First of all, espresso, let us talk about the difference between you know, drip coffee and the espresso.
Anthony: Exactly, because I have no idea.
David: Right, drip coffee is your standard thing that you get in diner or a restaurant, or anything like that. Espresso is prepared through a separate machine and it is a high potency small amount of coffee, it is usually about one or two ounces. A good analogy is the alcohol shot to the beer. The espresso is like an alcohol shot, so it is a lot potent, it hits you faster, and there is a lot of intensity there, and there are a lot of places all around the world that their whole culture is based around the espresso, Italy in particular.
Anthony: Really, as suppose to what we are calling drip coffee?
David: Exactly.
Anthony: So drip coffee would be what you are referring to us as I guess as the diner cup, whether it is pressed or percolated or that kind of thing. Basically, just filtering water through the grounds, is that essentially what is going on, and then the water extracts coffee from the beans. So, with the espresso then you need a specific machine?
David: Right, you need the espresso machine. You are taking small amount of coffee that is tightly packed into what is called a porter filter, and you are using steam pressure to shoot water through that tightly packed espresso coffee.
Anthony: Really?
David: So, it is all about fruit friction. It is all about the art of the tamping of the espresso which is really what a lot of way it breeze to dust, it is all about. Whereas, drip coffee will brew for about four, five minutes, espresso only brews for about 20 to 30 seconds.
Anthony: Really?
David: Yes.
Anthony: But it still ends up being more concentrated doze I guess of coffee.
David: Exactly.
Anthony: And now, do you use different types of beans steamer roast.
David: Yes, really one way to distinguish different coffee shops is their espresso blend. It is a very pure bean traders especially it is something that we are very passion about—our espresso is a five bean blend. It is more of a northern Italian style espresso versus southern Italian style, northern Italian cooking and espresso tends to be more flavorful, more complex, a lot of different taste that was going on versus the southern style which is less complex, but way stronger or darker, or cunning.
So, our espresso is a little mellower and it is spicy, and nutty, and—people put all different flavors into their espresso base of what coffee has they use to blend.
Anthony: That sounds delicious.
David: Yes.
Anthony: All right! Well I understand we are going to bring Madonna have her take us to making an espresso, and this will be my second cup of espresso, so I am looking forward to this.
David: Good shot men!
Anthony: Shot of espresso!
David: Exactly!
Anthony: Outstanding, all right! Let us go knock this out.
David: Great.
Anthony: All right! So, we are back with Madonna, how are you?
Madonna: I am very well, thank you, how are you?
Anthony: Good!
Madonna: Good!
Anthony: And you are going to take us through an espresso, right?
Madonna: Correct!
Anthony: Not and expresso which I hear a lot, correct?
Madonna: Thank you very much.
Anthony: Espresso.
Madonna: Espresso.
Anthony: Go for it!
Madonna: All right, well, here you have your espresso machine.
Anthony: Right!
Madonna: This guy right here is known as your porta-filter.
Anthony: Okay.
Madonna: You want to make sure you have it clean and dry porta-filter, and you have your espresso grinder.
Anthony: All right.
Madonna; Again, we use our own espresso blend as most
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