Espresso

Misconceptions

Espresso, the sweet nectar of the coffee bean. Sweet nectar? Am I crazy? Well I don’t think so, but I hope to dispel the common belief that espresso is a bitter, concentrated muck that needs to be heavily diluted with milk and syrup to be palatable.

What is Espresso?

Espresso is nothing more than coffee that is brewed a certain way. It is finely ground to almost a powdery consistency then almost boiling hot water is forced through the grounds under intense pressure.

This brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. The results are a full-flavored, strong but not bitter, concentrated shot of coffee.

The Components of a Perfect Shot

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The Equipment:

To extract the perfect shot, first of course you need an espresso machine.

The Coffee:

Freshness is of paramount concern. Also make sure the coffee is of a blend and roast that is especially for espresso.

The Grind:

It needs to be very fine. The coarseness of the grind will determine how fast the water passes through during brewing. The finer the grind, the more time it takes the water to be forced through the grounds.

The Time and Temperature:

The shot should be timed properly (will further explain later) and the most appropriate water temperature to make espresso coffee is 90.5℃

Espresso Brewing Process

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The Dose and the Tamp:

The dose is the amount of ground coffee deposited into the portafilter. Typically, about 8 grams (approx. 2 tablespoons) is used for a single shot and around 16 grams for a double. Most portafilters have a fill line which indicates the proper amount (after compaction) to use.

Fill the portafilter with the ground coffee and tamp the grounds. Then tap the sides of the portafilter causing the coffee on the sides of the portafilter to fall off of the side wall. Tamp again until an even, level and firm compaction is accomplished.

Extracting the Espresso:

With the tamped grounds and the portafilter locked in the espresso machine and the shot glass in place, hit the brew button.

After a couple of seconds, the espresso should slowly start to fill the glass. As it is pouring, the streams should look like the consistency of maple syrup and be about the size of cooked spaghetti.

The ideal brewing time for a 1 oz. single shot of espresso is about 22 seconds from the time the brew button is pressed. If it reaches the 1oz. mark before 19 seconds or after 25 seconds, it’s best to pour the shot out and start over.

If the brew cycle was too fast, adjust the grind to be finer or try tamping a little harder. If too slow, make the grind a little more course.

If a 1.5 ounce shot is desired, I use the same amount (4 tablespoons) as a double shot. Then the extraction time should be about 30 seconds. A double shot should take around 38 to 40 seconds to brew.

The Crema:

As the streams of espresso are pouring into the shot glass, observe its appearance.

After about a half an ounce, you should see a layer forming on top that is light brown in color. This layer is called crema. Crema is a fine celled foam of oils that have the best taste and aromatic properties of the coffee.

The perfect shot of espresso has a layer of crema that is thick, consistent in color and remains intact for at least a couple of minutes before settling.

Another thing to observe during extraction is its color. Initially the color will be light brown in color, but after all of the good oils in the coffee have been extracted, the color will change to a whitish color.

If you notice a white ring forming on top of your crema, stop the brew. All of the good oils are extracted and this marks the beginnings of over-extraction which tastes bitter and acidic.

That's pretty much it! You can now call yourself the barista of the house (barista is the term used to identify the person who prepares the espresso in a coffee house).

Enjoy!