A 30ml espresso extracted with 94 hot water oC in just 25 seconds under four times the pressure of a tire, all of which have spent decades of constant research standardizing the concept of Espresso. Espresso is a coffee that has a high amount of “condensation, both metaphorically and physically.” Nowadays, espresso machines can automate most of the above elements, so Espresso is not complicated, but to do it right and delicious is a long way off. Learn about Espresso coffee from basic to perfect with Helena Coffee Vietnam.
What is Espresso?
First and foremost, Espresso is a method of brewing coffee in which a small amount of boiling water is pressed through finely grated coffee under tremendous pressure. The coffee is finely ground and evenly distributed in a more precise “filter funnel” than portafilter (also known as hand brew) to prepare for the brewing. When the espresso machine is ready to go, the pump will put water in a container with a highly stable temperature through the coffee layer with a pressure of up to 9 bars to obtain a suspension mixture that we call Espresso.
If all operations are done properly, espresso’s extraction rate can be up to 20% (i.e. 20/100g of coffee powder will be dissolved) including a mixture of dissolved solids, CO2 gas and insoluble solids.
When water travels through the coffee layer under high temperature and pressure, the cell fragments in the coffee bean structure are “washed away” with the flavor components accessible, especially in Espresso. These insoluble solids contribute significantly to the taste, which is also a barrier to bitterness (as they cover the receptors on the tongue). On the other end, the oils in coffee are kept in an emulsion system along with co-gas bubbles.2 (trapped in coffee beans after roasting) causes them to dissolve and forms a layer of iridescent yellow foam on the surface that we call crema.
It’s standard when making Espresso.
Baristas, the creative experts behind the coffee counter, are constantly experimenting and finding new ways to discover flavors and use flavors to refine recipes and preparations. Espresso is an ever-changing “medium” of extraction at the industry level. As a result, the following “norms” may counter what you already know about Espresso.
Espresso is a 25-35ml drink created from 7-9 grams of coffee and squeezed at a pressure of 9-10 atm through it with clean water at a temperature of 90.5° – 96.1 °C. While brewed, espresso will have the viscosity of warm honey and the drink obtained will have a dark, floating golden crema.
The above is the American Specialty Coffee Association (SCA) definition of Espresso. In Italy, where Espresso coffee is a cultural symbol and national pride, the Italian National Espresso Institute (INEI) has built its facility:
In theory (again) Italiano Espresso – is considered the best, when not a coffee, nor a form of drink, but as a result of a specific preparation process; In particular, there is a combination of four “M” in Italian – Macchina, Macinazione, Miscela & Mano – i.e., blenders, blenders, mixers, and mixers to produce the desired result.
What about reality?
The same is SCA, but the American Baristas Association’s 2017 Espresso Survey found that the average barista uses a 1:2 brew ratio when extracting Espresso and uses weight to measure yield (instead of milliliter volume). A “popular espresso” starts with 18-20 grams of ground coffee, which produces 36.5 grams, and is extracted in 25-30 seconds, at pressures of 9 bar and 93°C, which is done with an 18-gram filter basket.
More than 93% of respondents consider the espresso they pull to be a double
The basics of making Espresso
A standard espresso cup will have a thick caramel-colored crema layer on top, which has a fragrant and balanced taste between sour, sweet, and bitter. It sounds simple, but your success rate at the first extraction is usually between 0 and 0.2 percent — or for every 1,000 people, only two do well, according to Clive Coffee. And there’s no doubt that you’ll always do well the next time. Espresso, in a way, is not just coffee but science and needs to follow specific rules.
According to Scott Rao, when making Espresso, the barista’s primary goals should be focused on: Creating a consistent volume each time the extract is made, Choosing the right level of grinding to be able to create a steady flow, The process of uniformly dispersing and compressing coffee powder in the basket to create a balanced impediment to the water pressure from the spraying bury; Ascertain that the water maintains a constant temperature at the required level. Finally, bring all of these processes to a close.
Here are some overviews of the espresso extraction process. This section is not intended to be comprehensive but rather introduce the fundamentals to help you have a more profound basis.
The premise of each Espresso is in mastering the coffee grinding process. But that doesn’t mean “grind as thoroughly, as long, the better.” The whole grinding process should be in about 25-30 seconds, the longer the percentage of coffee is heated and burned in the machine. And although privatized blenders are increasingly popular, this is still a crucial skill for any barista. According to sensory assessment, the coffee should be rougher than flour and smoother than table salt. There are two main issues you should refer to more about grinding coffee:
- Factors to consider when choosing a coffee grinder
- Technical requirements when grinding coffee for Espresso
Dosage and rate
Firstly, the dosage per Shot of Espresso has been almost the industry standard for many years now. It involves espresso machine design, depending on the need to choose an appropriate dose afterward, combined with the phase ratio for the extract. Three primary doses correspond to three types of portafilter: a single basket with 7 grams of coffee, a Double basket with 16-18 grams & a Triple basket with 21 grams.
Second, the Google Espresso rate will give you thousands of results with the keyword. And there is no one of these standards, all of which are only “relative.” And before you can verify what you need, Prime offers some “standard” concepts so you can start extracting an authentic espresso soon.
- Short shots or “Ristretto” have a ratio (coffee/extract) of 1:1 to 1:1.5. With Ristretto, only the essential flavor ingredients are extracted in the early stages, so the maximum bitterness (they are removed last).
- Regular shots, sometimes called “Normale or Espresso,” have a ratio of 1:2 to 1:3, which is considered the mainstream ratio used by third-wave baristas. For this range, the ratio of 1:2 is the safest; you can refer to the Espresso Mixing Ratio. Why should it be 1:2?
- Long shots, also known as “Lungo,” have a ratio of 1:3 to 1:4. Lungo comes from Italian culture when they usually use about 7g of coffee to extract to a 21g espresso.
After having a hand filled with coffee, you still can not leave everything to the espresso machine. A stage with many operations needs to be done to distribute the coffee layer evenly in the brewed hand before putting it into the extract. If essential functions such as distribution tamping or tapping are not “standard,” it will lead to the possibility of channeling that causes the section to be unbalanced, or worse, nothing like Espresso. This issue will be presented explicitly in the technical operations when making Espresso.
Now that your coffee puck has been razed and compressed into the brew hand, we’re ready to make it! No matter what Espresso machine you use, make sure it’s warm and ready to go. Pour some water through the group head to make sure it’s hot and clean. Insert your phase hand tightly into the ‘ng around’ until it feels tight and tight – but don’t get too close.
Place the scales (if any) and your cup on a drip tray, then start extracting and timing. To see how much volume and duration of your extraction is; In an ordinary way – you can experiment with 20-30 grams of ground coffee with a coffee/extract ratio of 1:1.5 in about 30 seconds. Therefore, if the extraction process is not “as you expected,” you may need to review the clock:
- The extract is too fast. About 30 grams flow out before 25 seconds – It is recommended to grind the coffee smoother.
- Extracting 30 grams of Espresso slowly takes more than 30 seconds – Adjust the coarse grinding.
- Espresso pulls on target but tastes very bitter – You should try smoother grinding and increasing the amount of coffee.
Finally, if everything that doesn’t fall under these three circumstances makes the coffee too bad, you should start a new shot with each specific step as above, instead of rushing into the second part of the article. After all, espresso needs to do the right thing before it’s good. And the smoothness is the most accurate formula.
Expertise in the use of espresso machines.
You won’t stop at “more on the post” with an espresso machine, of course. The exciting thing about espresso machines is that they are almost infinite in our imagination. Some are fully geared for home or work preparation. Others require you to spend years practicing. If this stimulates curiosity, you can come up with the following more in-depth content:
- See Espresso Machine History and Espresso Machine Improvements to know where you are in the espresso industry.
- The structure and principles of operation of an espresso machine, here you can face the choice of espresso boiler or heat exchange and choose for yourself a “powerful machine.”
Come here as you know the basics of espresso machines, and regular practice will help you have a good espresso. But excellent, there are many levels, and to truly master the taste extract, one can rely on each type of coffee to exploit various flavors, raise the sourness, decrease the bitterness, and improve the balance. You may need to add the following:
- The basics of the extract – and the difference of espresso extract– before embarking on a closer study of creating the ideal section so as not to bump under or over-extract.
- The importance of water temperature and control of the concocted temperature in Espresso.
- The role of pressure in coffee brewing in general, the process of pressurization, and the use of exports to adjust the taste in espresso technique.
- Master espresso extraction time
- For cappuccino or latte, you should see more steam milk techniques
Nothing is perfect; Espresso is too!
In the end, this is just a, b, c. Espresso is very simple and overarching. Sometimes Espresso is made “right” and is not necessarily delicious. It depends on the characteristics of each coffee variety, such as taste, taste, roasting,… And even if coffee is good or not depends on the user’s preference, experience, and experience, people call it “Gu” – a concept that constantly changes with each period. The theory is fundamental, but when the applied reality is not always actual, don’t be too stereotypical because perfection never exists.
Wishing you success – all the above knowledge is continuously updated as soon as possible.