if you just consider the final ' Cup':
coffee is a solution made with ground rousted coffee beans. you can make it with cold water, it just takes longer to extract.
it can be made with any roasted coffee ; lgithly roasted , medium roasted , and dark roasted understanding these the terms
are relative. it can also be made with varying degrees of ' fine-ness of grind . coast ground just takes longer to extract.
espresso is 1) not 'strong coffee ( as above )' its an emulsion. ( ground roasted coffee and water that can only be created with very hot water
~ 200 F - 205 F , depending forced through ground roasted coffee beans at high pressure ~ 6 - 9 atmospheres.
it generally has something called crema on top of that emulsion or should have.
if you let a good cup of espresso sit for a while and cool down the emulation dissipates and you get strong coffee.
its the emulsion that separates espresso from coffee.;
starbucks and Peet's serve very strong coffee in little cups , usually paper or styrofoam , not espresso.
so you have to go somewhere else to try it other than those two coffee shops.
espresso is imposible to really make w/o understanding that the emulsion is only created under high pressure.
great espresso can be made at home once you have the emulsion understood then concentrate on the details
to get it just right.
a few finer points : both are personal beverages , and you get to pick what you like. no emulstison no espresso.
uniform grind is very important with espresso. to coarse you get under extraction and too fine you get over extraction
over extraction leads to bitterness. Good quality green beans roasted for espresso , given a single Personal
Taate are about roasted 5 degrees < than for ' coffee' this simple fact took me about a year to realize
I would not like ' coffee ' made with my espresso roast nor would I like espresso roast made in the Espresso Machine
even using the same green beans as sa started
the unifier in this study is I like coffee and and I have one palate. two palates complicated this study
