How to Make Espresso | Crafting the Perfect Cup of ESPRESSO Coffee

As coffee culture has become increasingly popular in our country, coffee shops have gradually spread across streets and alleys, with Italian espresso being particularly popular for its quick and convenient characteristics. A rich and aromatic espresso has given rise to various popular espresso drinks. FrontStreet Coffee will now discuss the characteristics of espresso coffee, the "soul" of coffee shops.

Main Characteristics of Espresso Coffee

Espresso coffee, also known as Espresso, is extracted by Italians using pressurized coffee machines at high temperatures and speed, resulting in coffee liquid with a layer of golden-red foam floating on the surface. Each coffee shop uses different espresso beans and extraction recipes, so the flavors will vary. However, a standard espresso will have the following two characteristics.

Crema

When we order an espresso at a coffee shop and the barista brings it immediately after extraction, we can see a thick layer of golden-red foam floating on top, which we call Crema.

Coffee beans produce a large amount of gas during roasting. Water under high pressure dissolves carbon dioxide from them, but as the brewed coffee gradually returns to normal atmospheric pressure, the coffee liquid cannot continue to trap all gas components, so countless small bubbles emerge from the liquid. These foam bubbles remain on the surface of the coffee liquid, looking like a stable layer of "bubbles." Rich and dense Crema indicates that the coffee beans used for the espresso are freshly roasted. Since gases inside coffee beans continue to be released over time, the longer the distance from the roasting date, the lower the carbon dioxide content, and the fewer foam layers during extraction.

If an espresso has no Crema layer on top, it's likely that the coffee beans have been stored for too long, or perhaps the espresso was made some time ago and the foam has disappeared. The darker the Crema color, usually the more intense the flavor. Due to the Maillard reaction that occurs in coffee beans at high temperatures, darker roasted coffee beans will have darker foam layers and a richer, fuller taste.

High Concentration

The extraction of an espresso requires releasing a large amount of soluble substances in just a few dozen seconds, so the coffee powder needs to be ground very finely and evenly. After passing through near-boiling hot water and high pressure of 9 atmospheres, the espresso concentration is very high, and all flavors are doubly concentrated, presenting an intense taste upon entry. After swallowing, various aromas linger in the mouth with a long-lasting aftertaste. Therefore, when many coffee shops serve strong espresso, they will also provide a glass of water for customers.

How to Make Espresso Coffee

Many coffee enthusiasts have gradually equipped their homes with various coffee devices, and friends who are fascinated with Italian coffee have even stocked up on espresso machines, preparing to extract their own. FrontStreet Coffee will use café-quality espresso as a reference and briefly describe how to make an Espresso.

FrontStreet Coffee's coffee machine is a commercial single-head "Lelit Bianca," which can adjust extraction by changing pressure, with a maximum pressure of 11bar. Home coffee machines only need to reach 9bar of pressure to satisfy extraction and milk frothing functions, paired with an espresso grinder.

FrontStreet Coffee uses a double basket capacity, with about 18-20 grams of coffee powder. FrontStreet Coffee uses 20 grams of coffee powder for production. Usually, the ratio of coffee powder to coffee liquid will be between 1:1.5 and 1:2.5. FrontStreet Coffee's extraction ratio is 1:2, meaning 20 grams of coffee powder extracts 40 grams of coffee liquid. Time is related to the flow rate of the coffee powder. Generally, a single extraction is controlled between 20-35 seconds, because within 20 seconds the coffee usually tastes thin, while exceeding 35 seconds can easily lead to over-extraction and bitter flavors. FrontStreet Coffee's espressos mostly fall within the 28-30 second range.

FrontStreet Coffee first wipes the portafilter dry, turns on the grinder, grinds a double portion of coffee powder, places it on an electronic scale for adjustment until reaching 20 grams. Then use a tool to distribute the powder evenly, compress the coffee puck firmly to ensure more stable coffee extraction. Next, turn on the extraction switch to release water, moistening the group head while washing away any coffee grounds stuck above, gently attach the portafilter to the group head, and begin the extraction. When the electronic scale shows 40 grams of coffee liquid extracted, around 30 seconds, pull the extraction switch. Pour the coffee liquid into an Espresso cup and enjoy.

The taste and texture of Espresso are related to the coffee beans used. FrontStreet Coffee's espresso uses FrontStreet Coffee's Sunflower Warm Sun Blend. Made from Honduras Sherry coffee and Ethiopia Natural Red Cherry in a 7:3 ratio, when made into Espresso, it has rich Crema, very obvious whiskey aroma, with vanilla biscuits and berry acidity on entry. The flavor is solid, and after drinking, the entire mouth is filled with various aromas.

Espresso can also be diluted with water, which is the common Americano on the menu, full of fresh aroma. Adding milk makes latte coffee, presenting delicious chocolate and cream sweetness.

Italian Blend Coffee Bean Recommendations

In addition to the whiskey-flavored Warm Sun Blend coffee, FrontStreet Coffee's bean list also offers three other cost-effective Italian blend coffee beans for everyone to choose from. The extracted espresso mainly presents nutty notes, and each blend has subtle differences due to different ratios used.

1. Classic Rich Type - FrontStreet Coffee Commercial Blend Coffee Beans

Robusta Washed Coffee Beans (10%) + Colombia Washed Coffee Beans (30%) + Brazil Natural Process Coffee (60%)

The extracted espresso has rich golden-red Crema and nutty aroma. When tasting, there will be aromatic coffee bitterness, but more accompanied by a creamy, full-bodied texture. After swallowing, the bitterness also dissipates, leaving a fragrant aftertaste.

2. Slightly Acidic Rich Type - FrontStreet Coffee Basic Blend Coffee Beans

Yunnan Washed Small Bean Coffee Beans (30%) + Brazil Natural Process Coffee Beans (70%)

Yunnan small bean coffee with gentle acidity paired with the rich aroma of Brazil Cerrado coffee, the espresso has caramel, nutty, and gentle plum acidity flavors.

3. Balanced Rich Type - FrontStreet Coffee Premium Blend Coffee Beans

Colombia Washed Coffee Beans (30%) + Brazil Natural Process Coffee Beans (70%)

Adding Colombia coffee to the classic Brazilian coffee's nutty notes, the espresso presents dark chocolate flavor, caramel sweetness, and full roasting aroma.

Finally, if you want the extracted espresso to present the various flavors described by FrontStreet Coffee, FrontStreet Coffee recommends choosing freshly roasted coffee beans. Coffee beans need a degassing period of 7-10 days after roasting, then enter the full-flavor tasting period. Espresso extracted during this time is more stable. To ensure everyone receives freshly roasted coffee beans when ordering, FrontStreet Coffee ships all coffee beans roasted fresh within 5 days, so when you receive them, they are still in the fragrant stage.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473