What is Espresso?
Espresso is a method of brewing coffee that produces a concentrated shot of coffee by forcing hot water under pressure through finely-ground coffee beans. The result? A rich, intense coffee with a smooth, creamy layer called crema on top.
History of Espresso
Espresso has its roots in Italy, where it was first developed in the early 20th century. The name “espresso” comes from the Italian word for “pressed out,” referring to how water is forced through the coffee grounds. Over the decades, espresso became a global sensation, evolving into the foundation for many beloved coffee drinks like lattes, cappuccinos, and Americanos.
Dialling In
When it comes to making a great espresso, there are several key variables to get just right.
Here’s what you need to focus on:
The Variables:
/ Dose aka what goes in: The amount of ground coffee you use plays a huge role in the flavour and strength of your espresso. Typically, a standard double shot requires about 18g of ground coffee.
/Yield aka what comes out: This refers to the amount of liquid coffee you extract. A good rule of thumb is a 1:2 ratio—so 18g of coffee should yield around 36g of espresso.
/Grind Size (and Time) aka how long it takes & key to success: Espresso requires a very fine grind. The grind size affects how quickly the water passes through the coffee. A finer grind results in a slower extraction, while a coarser grind speeds it up. A typical shot will take between 25-35seconds from start to finish. Generally a darker coffee can be extracted quicker than a more lightly roasted coffee. This is due to the coffee structure being broken down more in darker coffee and therefore easier for the water to dissolve the solubles within the bean.
/Pressure & Temperature: Espresso machines generally operate at around 9 bars of pressure. This ensures that water passes through the coffee grounds effectively, extracting the rich flavours. You can play around with pressure profiles if you have the right machine, but this is a whole new black hole of coffee brewing to fall into. The water temperature would normally be around 93°C (200°F), which is ideal for extraction.
How to Enjoy Espresso
Espresso can be enjoyed in various ways. You can sip it straight, savouring the intense flavours, or use it as the base for a wide range of drinks. The key is to slow down and appreciate the nuances in every sip.
Espresso FAQs
Which Coffees Work Best as Espresso?
Espresso can be made from almost any coffee bean, but medium to dark roasts are the most popular. These roasts provide bold, rich flavours that stand out in the concentrated shot. Beans with chocolate, nutty, or caramel notes are especially well-suited to espresso. For lighter roasts, you’ll get more fruity and floral flavors, but these can be more delicate under the pressure of an espresso machine.
What is the Brewing Method for an Espresso?
Brewing the perfect espresso is a combination of art and science. The process involves understanding time, pressure, and technique. Mastering these aspects, including the right grind, temperature, and pressure, is essential to pulling a great shot of espresso.
What is the Coffee Extraction Process in Espresso?
The extraction process is where the magic happens in espresso. An espresso machine uses pressure to extract the coffee, unlike other methods like AeroPress or V60. The key to a great shot is having finely ground coffee, water, heat, and pressure working together.
What is the Ideal Espresso Extraction Time?
Timing is critical in pulling the perfect espresso shot. A shot should typically pull between 25 to 35 seconds. If it’s too fast, the shot will be too acidic. If it’s too slow, it will be bitter and flat. The sweet spot creates a balanced, rich shot.
What is Crema, and Why is it Important?
Crema is the golden foam that forms on top of your espresso shot. It’s created when CO2 trapped in the coffee during roasting dissolves under high pressure. The crema indicates freshness, and while it’s visually important, the taste is the true measure of a good espresso.
What is the Standard Espresso Serving Size?
Espresso is commonly served in either a single shot (9g of coffee, 18g of espresso) or a double shot (18g of coffee, 36g of espresso). In most places, double shots are the standard, but in Italy, a single shot is more common.
What Should Espresso Taste Like?
A well-made espresso is balanced, with the perfect combination of bitterness, acidity, and sweetness. The aftertaste can linger for up to 15 minutes, offering a deep, lasting impression of the coffee’s complexity.
What is an Espresso Shot?
An espresso shot used to be measured in ounces, with a traditional shot being 1 or 2 oz (30 or 60 ml). In modern practices, we focus on the coffee-to-water ratio and work in g’s, starting with a 1:2 ratio—18g of ground coffee to 36g of liquid espresso.
What Does a Perfect Espresso Shot Look Like?
When pulling an espresso shot, you should look for the shot to pour at the right speed—too fast is under-extracted, and too slow is over-extracted. The “mouse tails”, or streams of espresso, should be as thin as possible, whilst still being a solid stream and breaking just before hitting the surface. A good shot will have a thick, golden crema on top, signaling a solid extraction.
How Should an Espresso Shot Be Served?
Espresso is usually served in a small demitasse cup, though some places use small glasses. In Italy, it’s common to serve espresso with a glass of water, either still or sparkling, to cleanse your palate before enjoying the next sip.
