What exactly is an espresso coffee?
It's just a pure extraction, the water that passes through the coffee tightly squeezed by the pressure. It can be short or elongated, single or double. You end up with a relatively small amount of coffee, but have very developed aromas and a dense crema. Coffee crema is the small, fine brownish foam on the surface of the espresso. A beautiful crema is unctuous, thick and tasty, in addition to being essential for making a quality latte art.
How long should an espresso flow?
The extraction time of a short should be between 20 and 28 seconds. When you do it in the elongated version, you can go up to 40 seconds of extraction, but tell yourself that beyond the 30 second mark, you will start to feel more and more bitterness. To cut the bitterness of a long espresso, I suggest you lengthen your short espresso with hot water instead of letting the coffee run through the handle of your machine.
Espressos are also the basis of recipes for lattes, cappuccinos, or macchiatos before the milk is added, of course. Our espresso blends are ideal for all types of manual or automatic espresso machines, as well as for Italian coffee makers on the stove. However, you are free to test the infusion methods!
Without a doubt our biggest seller since the beginning of Smith. A classic dark espresso that suits virtually any taste. This dark roast blend contains beans from Costa Rica and El Salvador. You will find woody aromas, cocoa notes in addition to an interesting balance between acidity and bitterness. The 1653 is a safe bet for those who love lattes and cappuccinos, since its crema is rich, dense and tasty. It is this blend that we serve in espresso in all of our branches.
This mix is organic and fair trade, so it's the perfect choice to encourage producers and workers at the source. The Saint-Laurent is excellent in espresso, but also in filter, because its roast is a little paler than the 1653. The main tasting notes are fruity, toasted, sweet and rich. The beans come from two origins, Guatemala and Honduras. This blend is a little funkier than the 1653, since the cherry notes bring a hint of acidity. To balance it all, you will also taste aromas close to sugar cane or dates.
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Notre-Dame is our decaffeinated espresso. This Colombian coffee is decaffeinated with water, so the safest method for your health. We currently only have one decaffeinated coffee on our shelves and it's not to brag, but you often tell us that it's one of the best decaffeinated coffees you've had! Decaffeinated coffees tend to be naturally more acidic than caffeinated coffees, due to the decaffeination process. It is therefore practically impossible to find a low-acid deca. Ours has fruity and lively tasting notes. If you struggle with acidity, you can add a splash of milk or sugar to balance it out. Note that decaffeinated coffee should be avoided if you have digestive problems, acid reflux or stomach ulcers.
Our novelty of the month of March! A blend of several origins, including Mexican beans (from Carlos' farm), Yirgacheffe and Sumatran beans. If you're looking for a smoother espresso than the 1653, this is a great option! You will find in this medium-dark roast notes of clementine, brown sugar, a lively side, but well balanced. It is ideal for light lattes, not too intense and it reveals all its personality in dark espresso. We decided to include a high percentage of Carlos' beans in our mix because we liked his passion, his product and his story. For those who don't know, Carlos is a coffee producer in Veracruz, Mexico. We met him on Île d'Orléans during the summer season, when he came to work in the fields for the high season of berry picking. Smith wanted to give it a nice place in this new blend, which is available now, online or in stores! To taste Carlos' terroir at 100%, I also invite you to try our coffee of Mexican origin which has a nice dark roast and aromas of bergamot and black pepper, ideal in a filter, French press or V60!
Barista expert, trainer & writer on our blog. Meet Sarah-Ève every day of the week in our Limoilou branch!
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