Espresso Extraction Tutorial: Adjusting Espresso Brew Ratio Parameters

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Friends who have visited FrontStreet Coffee to enjoy espresso-based milk coffee all know that FrontStreet Coffee's espresso blend has a whiskey aroma. Everyone who has tried it gives a thumbs up in appreciation!

The History of Espresso

In 1901, the world's first espresso machine emerged alongside Europe's Industrial Revolution. However, the espresso of that time differed from what we have today. Because the manufacturing technology of machines back then was less advanced than today's, its extraction time and pressure would be considered completely unacceptable by modern standards. With only 1.5 bar of extraction pressure, early 20th-century espresso lacked rich crema. Combined with extraction times as long as 45 seconds, the espresso of that era tasted somewhat similar to today's drip coffee.

Between the 1930s and 1940s, coffee consumption in Italy declined, but this didn't stop the pace of technological improvements in espresso machines. In 1947, manually pressurized espresso machines were developed to extract more crema and colloidal substances. It was from this time that crema became the soul of espresso. In 1961, Faema introduced the now world-famous commercial espresso machine Faema E61, which later became known as the "father of modern espresso machines." The E61 was the first semi-automatic espresso machine.

How to Make Espresso?

FrontStreet Coffee uses the Faema E98 espresso machine with the following extraction parameters:

Pressure: 9 bar ± 2
Temperature: 90.5~96°C
Time: 20~30 sec
Coffee-to-water ratio: 1:1.7~1:2
Dose: 12g (single shot) 20g (double shot)
Extraction volume: 20ml (single) 40ml (double)

① Wipe the portafilter dry

② Turn on the coffee grinder and let the coffee grounds fall into the portafilter

③ Distribute the grounds

④ Tamp the grounds

⑤ Lock the portafilter into the group head and begin extraction

Although the espresso-making process may seem simple, there's significant knowledge behind it. Several factors can greatly affect the taste of a cup of espresso.

Water Pressure

FrontStreet Coffee has mentioned the principles involved in extracting a shot of espresso in many articles about espresso. The ideal water pressure for espresso is generally 9 BAR, which is also widely recognized as the ideal pressure. If the water pressure is insufficient, it will result in espresso with poor crema. And crema is the soul of espresso, holding an irreplaceable position.

Water Temperature

Regular readers of FrontStreet Coffee articles will easily notice that FrontStreet Coffee places great importance on water temperature when brewing coffee. For example, for dark-roasted coffee beans, FrontStreet Coffee uses water temperatures between 86°C~88°C; for light-roasted coffee beans, FrontStreet Coffee uses 90°C~93°C. For espresso, many baristas generally agree on water temperatures between 90°C and 92°C. However, each barista can make flexible adjustments according to their understanding and needs, creating their own style of espresso through their hands.

Dose

The amount of fine coffee grounds should be determined by the size of the portafilter. The reasonable capacity of FrontStreet Coffee's portafilter is 20 grams. If the dose is too low, extraction time will be too short, easily causing under-extraction and incomplete coffee flavor; if the dose is too high, the portafilter might not be able to accommodate it. Even if it fits, after tamping, the gaps between particles become too narrow, water flow slows down, extraction time is easily prolonged, leading to over-extraction and potentially bitter flavors.

Tamping Pressure

Tamping comes in various styles, and almost no two people in this world tamp exactly the same way. Generally speaking, for heavy tamping, the required pressure would be around 25kg/m², but tamping is indeed the most flexible parameter among the golden rules. Because we use a pressure-calibrated tamper, our tamping force is basically consistent.

Extraction Time

The golden rule specifies extraction time between 25-28 seconds, but extraction time is comprehensively affected by three factors: tamping, dose, and grind size. This requires barista adjustment to achieve the ideal extraction time.

Extraction Volume

Taking FrontStreet Coffee's espresso extraction as an example, 20 grams of coffee grounds extract 40 grams of espresso liquid, with a coffee-to-liquid ratio of 1:2. However, this ratio is not absolute and can be adjusted according to desired flavors. If more coffee liquid is extracted, the coffee will taste thinner, and bitterness will be more pronounced. At the same time, if less coffee liquid is extracted, the coffee liquid will feel more viscous in texture, with more concentrated and intense but incomplete flavors. Lungo, espresso, and ristretto provide an excellent comparison of these three variations.

Grind Size

The appropriate grind size for making espresso is constantly changing. The coarseness or fineness of the grind needs to be adjusted daily based on many factors including climate, coffee bean roast level, freshness, humidity, and the age of the grinder.

Baristas at FrontStreet Coffee adjust extraction parameters according to daily conditions before opening, all to ensure everyone can taste a cup of coffee with excellent flavor.

FrontStreet Coffee's espresso has a rich whiskey aroma because the café uses the Sunflower Warm Sunshine blend.

FrontStreet Coffee Sunflower Warm Sunshine
Origin: Honduras & Ethiopia
Varieties: Caturra, Catuai, Heirloom
Processing: Washed & Natural

FrontStreet Coffee's Sunflower Warm Sunshine blend is composed of 70% Honduras Sherry and 30% Natural Red Cherry. The 70% Honduras Sherry brings vanilla, cream, and chocolate flavors to the coffee, along with whiskey aroma; while the 30% Natural Red Cherry contributes berry-like acidic notes, highlighting the sweetness of milk.

In addition to making milk coffee, espresso can also be made into Americano by adding water, or consumed directly.

Typically, espresso is served with ice water. Before drinking espresso, take a sip of ice water to rinse your mouth and cleanse your palate, allowing you to better appreciate the espresso.

However, because espresso has too intense and concentrated flavors, few people can accept it as is. Setting aside milk, making it into an Americano by adding water makes its flavor more acceptable to most people.

The method for making Americano involves pouring espresso liquid into water, with a ratio generally between 1:6 to 1:8. Americano is simple, convenient, and quick to make, but Americano is the true test of a barista's espresso extraction technique and the quality of the espresso blend.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473