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    Espresso

    There is nothing more direct and pleasurable to sip a freshly brewed quality espresso. Ensure that the beans are less than 14 days of roasting. We assure you, that you have never tasted coffee, till you have tasted our unadulterated espresso range. 

    Espresso is generally thicker than coffee brewed by other methods, with a viscosity of warm honey. This is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated. The three dispersed phases in espresso are what make this beverage unique. The first dispersed phase is an emulsion of oil droplets. The second phase is suspended solids, while the third is the layer of gas bubbles or foam. The dispersion of very small oil droplets is perceived in the mouth as creamy. This characteristic of espresso contributes to what is known as the body of the beverage. These oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. This preserves the strong coffee flavour present in the espresso.

     

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