Filter coffee vs espresso, which is your favorite option?
A cup of coffee is not only about preparing a strong espresso or a frothy cappuccino. It turns out that many specialty stores have taken it upon themselves to change this simple way of making our drink, so that they can adapt to all palates. In short, apply different preparation methods, which in this case we will only lean towards the filter coffee and espresso, as they are the most popular.
You may think that both are practically the same, and that the only difference is their preparation. But the truth is that these famous guys are completely different, starting with their flavor and chemistry.
As you can see, filter coffee and espresso are two preparations with a lot of history to tell, so if you want to discover all those characteristics that make them so different, we invite you to continue reading and get to know each one of them.
What do you know by espresso?
One of the main things you should know is that espresso is one of the most requested because it is capable of giving significant doses of caffeine, immediately, which is why its name is synonymous with speed. That is why it becomes the ideal option for those mornings where by bad luck we do not hear the alarm clock and we have limited time.
Another characteristic of espresso is that, generally, preparing it requires hot water, preferably almost boiling, and pressurized through the finely ground coffee beans. It also turns out to be a much denser and more concentrated drink, unlike filtered one.
Yes, we know, it may sound like a very intense drink, but don't worry, because espresso works as a base for other preparations such as flat whites, lattes, cappuccino, Americans and even desserts such as tiramisu or affogato.
But what really differentiates each of these drinks? The answer lies in the amount of steamed milk (when heated with the coffee maker's spout) or hot water you want to prepare your cup, which must be perfectly balanced.
What is an espresso made of?
In case you didn't know, the anatomy of an espresso coffee is not only characterized by being thick and concentrated, because it is also divided into several layers. We explain it below.
Cream
It consists of the golden cape which is on top, and is made up of oils, proteins and melanoidins. The latter is produced by combining sugars and amino acids.
It should be noted that not all coffees produce cream. In fact, there are people who consider its taste bitter, and others see it as a sign that they are looking at a good cup of espresso.
Liquid
This is the main part of the espresso and is responsible for providing acidity and sweetness. You can even consider two different aspects of the drink: body and heart.
To explain it better, the body is the middle part of the espresso and is usually caramel colored. While the heart is the base of the drink, it turns out to be darker and with an exquisite flavor.
Filtered coffee. What is it about?
In order not to complicate our lives, the filter coffee and espresso in theory are basically the same. Since their bases are the same, for example we pour the hot water over the previously ground coffee. Then the water passes through particles and a filter, and finally falls through a container.
Everything is fine up to that point, but the main difference between both preparations is that in filtering, instead of being pushed through pressure, the water ends up running alone through the coffee as a result of gravity. That is why this preparation method takes a little longer to achieve a different, but delicious result.
On the other hand, it is essential to have more coffee particles and more water. Why? It turns out that there are no 30 ml filter coffees (at least the ones you would like to enjoy).
Filter coffee is also known as pour or drip. Regarding its flavor, this is much more acidic, at the same time the complex flavors of the coffee are accentuated. Thanks to these characteristics, they make it one of the most sought-after preparation options for single-origin coffees, in this way consumers have the opportunity to appreciate all the flavors and aromas.
While espresso is characterized by having several layers, its rival, filtered is a clean, clear and consistent drink. Because, by containing more water, it absorbs the oils and fragrances of the coffee, at the same constant time and pressure, instead of by force. As if that were not enough, it provides a drink with low acidity, giving a much smoother sensation when trying it.
How long can a filtered coffee take?
When referring to the preparation and infusion time of a filtrate, this is what increases its difficulty. The first thing to do is moisten the ground coffee, then we have to wait at least 30 seconds until the particles “flourish.” With this process we would be releasing carbon dioxide and in turn facilitates a better flow of water during said process. After flowering we must wait at least 1 and a half minutes to 2 minutes.
However, espresso is still the king of speed since its preparation can take between 25 and 30 seconds. In case you want a slightly more elaborate coffee, which involves being milk-based, steaming and pouring, it may take a few seconds longer. It requires some processes that depend on each one.
Filter coffee or espresso. Which one do you prefer?
It is undoubtedly a difficult decision. For example, the filter coffee It is one of the best options if you want to try the different nuances of your cup, even those that do not stand out in an espresso. As for the process, it turns out to be simpler and more relaxed.
But if we want to talk about time, the filtering method cannot be compared to espresso, since the latter has the label of the fastest. Espresso preparation is completely different, and the best of all is that we can have our caffeine fix, in seconds!
Another of the most important points to consider is to know how you really like your cup of coffee. In the case of espresso, its thick and honeyed consistency usually rolls in the milk smoothly and consistently. However, the creaminess provided by the steamed milk makes the sweetness of the espresso stand out more. That is why we can delight ourselves with an exquisite cappuccino, lattes or flat whites.
As we noted above, the filtrate is characterized by being a soft, clean and less acidic drink. It is normally consumed black, allowing, in this way, to appreciate its subtlety and clarity.
They are very tempting and excellent options, but choosing any of these will depend on your lifestyle and, of course, preferences. It is important to note that each method will provide different results. Definitely, coffee will never cease to surprise us, but the question is: Which of these preparations do you prefer?
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