Coffee Knowledge: Golden Extraction of Espresso, 12 Factors Affecting the Taste of Espresso

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Making espresso is an art that requires precision and patience. Perhaps it is because there are so many factors that affect the making of espresso that we can have endless fun when we use our brains and emotional hearts to control its complexity. The following 12 factors and questions will directly affect the perfection of espresso!

Blending

It is impossible to make good espresso without good coffee blending. The coffee must have the sweetness, aroma and smoothness required for espresso. The coffee beans must be fresh. We recommend using coffee beans within 4 days after roasting.

Baking

Deep roasted beans will have a bitter and burnt taste. Experienced roasters will use medium-dark roasting to keep the sweetness of espresso.

Grinding

You must monitor the entire grinding process. The coarseness of the powder should keep the extraction process between 25-30 seconds.

Coffee grinder

A high-quality grinder must be used. Conical grinding discs are more evenly spaced than flat grinding discs, have a longer lifespan, and the coffee will not be heated during grinding. If the grinding disc is heated, the coffee will lose its flavor. Professionals believe that a combination of conical and parallel grinding discs is the best design.

distribute

In a portafilter, the ground coffee must be evenly distributed in the portafilter filter before tamping.

.Pressing powder

First press the powder once with 5 pounds of pressure, then press it once with 30 pounds of pressure, and then rotate 720 degrees with 20 pounds of pressure to make the powder surface flat and smooth.

Water pressure

Modern coffee machines are much more advanced than the old LAVA machines. They are controlled by a water pump to output controllable water pressure. The ideal water pressure for espresso is generally 9 BAR , which is also recognized as the most ideal atmospheric pressure.

Boiler pressure

Boiler pressure is related to the water temperature and steam force of coffee. The higher the boiler pressure, the higher the water temperature and the greater the steam force; conversely, the lower the water temperature, the smaller the steam. Boiler pressure is generally around 1 BAR. Of course, this value is still controversial, and each barista has a different understanding.

Water temperature

The water temperature needs to be determined according to the needs of different coffee beans. Some are subject to boiler pressure, while others are more flexible and precise. According to the experience of most baristas, the water temperature is between 90 and 92 degrees Celsius . Each barista can flexibly adjust it according to his or her own understanding and needs. This is why I have always envied professional baristas, who can make their own style of espresso with their own hands.

Filling force

There are various styles of pressure filling. There are almost no two people in this world whose pressure filling is exactly the same. Generally speaking, if it is heavy pressure, the required pressure will be 25kg/m2, but pressure filling is indeed the most free parameter in the golden rule.

Coffee bean grinding fineness

The coarseness of the grinding is related to many factors such as climate, degree of coffee bean roasting, freshness, humidity, and the age of the grinder. There is a saying in the industry: "The right thing is to keep changing the coarseness of the grinding, and the wrong thing is to keep the grinding unchanged."

Powder quantity

The amount of coffee powder for a single espresso is 7-8 grams, and for a double espresso is 15-16 grams.

Extraction time

The golden rule of espresso extraction time stipulates that it is between 22 and 28 seconds, but the extraction time is actually a comprehensive performance of filling pressure, powder amount and grinding degree, and needs to be adjusted based on the barista's understanding of espresso.

Extraction volume

Almost no one will change the extraction volume of espresso, which is 30 ml for a single shot and 60 ml for a double shot, except for a few Italians who use a single shot of coffee powder but only extract 15 ml of coffee liquid.

Coffee crema

The complexity of coffee crema is not something I can explain in a few words. To put it simply, a good cup of espresso requires rich, golden-brown crema.

Draw time

The time to make two 1-ounce cups of espresso should be between 25-30 seconds. In addition to the time, if the color of the espresso begins to fade, you should end the process. The goal should be to make dark red espresso within 25-30 seconds without changing color.

Machine cleaning

This is the biggest problem in making espresso today. If the machine, filter, and filter handle are not cleaned regularly, the espresso will have a rancid oil smell.

Espresso cup

Espresso cups should be preheated with a different heat source than the coffee machine. If you use the hot water from the machine to preheat the cup, the machine's boiler temperature will drop, making the espresso uneven. Espresso cups should have thick walls and narrow mouths to retain heat and aroma.

practise

Practice and exercise are very important. The key to espresso is that you always recognize espresso.

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