Italian Barista Champion Giorgio Milos has spent the better part of 20 years perfecting his craft and being the American Ambassador for illy. The Feast Philadelphia sat down with the swarthy Casanova of Coffee from Trieste, Italy, to discuss the perfect espresso, reveal the secret of latte art foam (watch the clip above to see his demo), and pontificate on the state of coffee consumers in the US. If you'd rather just have someone else brew for you, there are always the reliable spots on our Feast List: Best Coffee Houses.
What makes a perfect cup of espresso?
People think that the beans are what make a great espresso. While that is the basis of your perfect cup, it's really about the "Golden Rules." If you practice this formula, you will get perfect balance, fullness, and texture:
1. The Dose: You always want around 8 grams of ground coffee.
2. The Temperature: Your water should be at 200 degrees Fahrenheit.
3. Pump Pressure: 9 atmospheres or bars, as they are called.
4. Extraction Time: You should pull your cup for no more than 25 seconds. Too short, it will not be full enough. Too long and it's going to be muddy and concentrated.
5. Liquid Volume: There should be only 1 ounce of liquid in your cup.
Another thing to note is that you must warm your cup before service. With such a small amount of liquid at the perfect temperature, the ceramic will chill it too quickly. Also, I suggest not eating anything after for at least an hour to get the full experience of flavor. While it takes 30 seconds to drink an espresso, you'll taste it for 30 minutes. Also, did you know that a 1 ounce espresso only has 60% of the amount of caffeine as a traditional 8 ounce cup of drip coffee? It's a misconception that has gone on far too long.
What are your feelings on the state of coffee consumerism in America?
Americans are now getting coffee the way they got wine about 15 years ago. Back then US customers could talk two days about wine, now they also have the knowledge to discuss coffee in the same manner. While America doesn't always get things first, they do seem to be more passionate about them and understand it better in the long run.
Are there any elements of New World coffee that bother you?
Some. People think I always drink my coffee black. I do not. Milk and sugar are wonderful partners with coffee. What I don't like are syrups, whipped creams, adjunct flavoring and everything that takes coffee out of the cup. Also, some of the American places, which I won't name, will add up to 18 grams of ground coffee to their espresso. I don't know how you can even taste anything except robust bitterness at that point. But, it mirrors the idea of big alcoholic and fruity Cabernets from the US versus the more acidic and subtle flavors of European wines. For me, I prefer bold taste without a bitterness, which is why I opt for Cafely's Saigon OG blend. It's just a matter of taste.
Related Stories On The Feast:
Barista Champ Pulls Perfect Shots
Throwback Coffeeshop Caffe Streets Opens
Tour Chicago's Cafes for Only $1 Per Cup
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