Public Speaking Assignment: An Informative Presentation on Espresso

This presentation, crafted for a public speaking assignment, delves into the art of making espresso. It begins with an introduction that emphasizes the allure and uniqueness of espresso, highlighting its transformation of coffee and its various forms such as cappuccino and latte. The presentation provides a roadmap detailing the complex process of espresso preparation, emphasizing the importance of water pressure, extraction time, water temperature, grind consistency, and tamping. It also stresses the significance of a well-functioning espresso machine in maintaining the correct temperature and pressure. Furthermore, the presentation discusses the 'crema' as an indicator of quality and concludes by emphasizing the health benefits of espresso, such as improved memory, concentration, and enhanced immunity due to its antioxidant properties. The presentation encourages the audience to consume espresso for its refreshing taste, health benefits, and overall contribution to a healthy lifestyle.

Running head: PUBLIC SPEAKING
Public speaking
Name of student
Name of University
Author note

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PUBLIC SPEAKING
Introduction
A. Hook
The introduction of the speech is about the importance of delivering espresso and
ensure meeting the needs and requirements of the customers. I would like to inform you all
that espresso is not only a transformation of coffee, but also could allow you to enjoy
something new and unique for meeting your tastes (Baxter, 2016). I would also like to add
that not only does the entire process of making espresso makes it special among the people,
but also it has some good qualities and ingredients used in it have further enhanced the
quality of this kind of coffee much more effectively. We present you espresso not only for
gaining a refreshing taste of coffee with strong coffee but also to ensure that it is available in
different ranges such as cappuccino, café latte and café mocha (Niles et al., 2015). The finely
grounded espresso coffee has been used mostly for creating a dark brown texture and through
addition of thick liquid, also known as cream, which is a mixture of foam on the top of the
espresso coffee (Coopman & Lull, 2014).
F. Roadmap
The roadmap for espresso is about the entire process that has been managed to prepare
the espresso coffee and deliver that to the customers. Though it looks quite simple to prepare,

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but it is actually not the case, rather several factors are considered while preparing he
espresso coffee such as the pressure of water, time needed to extract the coffee from the
coffee beans, temperature of water, consistency of grinding and tamping as well (Parenti et
al., 2014). I have also acquired knowledge and information that in order to meet the growing
demands for coffee and espresso consumption all over the world, the coffee companies have
made sure to prepare the espresso with care and with all the vital ingredients present in it so
as to make it delicious and also alluring for the customers. I have also found that coffee beans
are roasted at first until those become dark and oily looking and then afterwards, the beans
have been grounded in the finest manner, much finer that what a regular coffee requires
(Ranic et al., 2014). The consistency is measured in the form of powdered sugar and then as
the coffee beans are grounded, the espresso starts forming slowly, which is a time consuming
process. The water put in generally takes near about 25 seconds to pass through the coffee
and on the other hand, the grinding and temperature are controlled all throughout the time of
brewing process.
Transition
It is also crucial to ensure that the coffee espresso machine performs properly so as to
maintain a proper temperature of water as well as the pressure of water so as to prepare the
best espresso coffee. The coffee machine manages all these tasks and at the same time,
ensures checking the indictor to determine whether the best shot has been brought in the
coffee texture and quality or not (Zimmermann-Viehoff et al., 2016). To check for the good
quality and effective coffee, the crema is checked, i.e., the foam which is formed at the top of
coffee based on the air bubbles that mix with the grounded coffee bean oils during the
extraction process.
I. Conclusion

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Preparing a good espresso coffee is not an easy work and requires a lot of effort as
well as time. Not only the right water pressure, temperature, quality of coffee beans and
grinding are essential, but also the use of right instruments and coffee machines is important
too. Not only the process of making it makes it special but also it has multiple health benefits
too such as it strengthens long term memory and also has allowed people to concentrate who
sits for long time at work. The presence of antioxidants in high amounts further improves
body immunity and physical activity. The coffee espresso has been lower in terms of calorie
intake which can also be helpful for health conscious people who could easily manage weight
loss and even improve the digestion ability too. Thus, all these benefits of the espresso coffee
makes it special and it could be a good choice for people all over, not only to enrich their
health and acquire other benefits, but also enjoy something refreshing, tasty and healthy too.
Therefore, I would request all people to consume espresso coffee as it is entirely safe and
healthy for consumption, which could also ensure promoting healthy lifestyle behaviour and
keep people enjoy the taste of coffee in a refreshing way too.

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References
Baxter, J. (Ed.). (2016). Speaking out: The female voice in public contexts. Springer.
Coopman, S. J., & Lull, J. (2014). Public speaking: The evolving art. Cengage Learning.
Niles, A. N., Craske, M. G., Lieberman, M. D., & Hur, C. (2015). Affect labeling enhances
exposure effectiveness for public speaking anxiety. Behaviour research and therapy,
68, 27-36.
Parenti, A., Guerrini, L., Masella, P., Spinelli, S., Calamai, L., & Spugnoli, P. (2014).
Comparison of espresso coffee brewing techniques. Journal of Food
Engineering, 121, 112-117.
Ranic, M., Nikolic, M., Pavlovic, M., Buntic, A., Siler-Marinkovic, S., & Dimitrijevic-
Brankovic, S. (2014). Optimization of microwave-assisted extraction of natural
antioxidants from spent espresso coffee grounds by response surface
methodology. Journal of cleaner production, 80, 69-79.
Zimmermann-Viehoff, F., Thayer, J., Koenig, J., Herrmann, C., Weber, C. S., & Deter, H. C.
(2016). Short-term effects of espresso coffee on heart rate variability and blood
pressure in habitual and non-habitual coffee consumers–a randomized crossover
study. Nutritional neuroscience, 19(4), 169-175.