How to Extract a Balanced Espresso? Why Doesn't Your Espresso Taste Good?
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).
Understanding Espresso Extraction: The Balance of Flavors
In previous articles, we mentioned the basic sequence of espresso extraction, but in reality, the extraction of substances within the coffee grounds happens "simultaneously." Acidity, sweetness, saltiness, bitterness, astringency, oils, various aromas, and mouthfeel—all are released at the same time. It's just that some substances come out faster than others. The moment you stop the water flow and no more liquid drips into the cup, that's when the coffee's flavor profile is established.
The Common Problem: Too Sour or Too Bitter
Today, any experienced barista or coffee enthusiast knows that espresso is often either too sour or too bitter. No matter what you do, the espresso doesn't taste good, and sometimes you even get a mixed sour and bitter flavor. What exactly is going on?!
Understanding Extraction Time and Flavor
Think about the concept of "sequence" in espresso extraction. When coffee tastes too sour, it's actually because the extraction time is too short or the coffee grounds are too coarse, causing the coffee to flow too quickly and reach your desired extraction volume. This means the coffee has been in contact with hot water for too short a time and hasn't had enough time to release completely before extraction stops—naturally, it will be very sour.
If today's espresso extraction time is too long, exceeding 30 seconds to reach your set extraction volume, it will generally present a bitter and astringent taste, showing a very unpleasant coffee flavor. At this point, you need to find ways to shorten the time or adjust the coffee grounds to a slightly coarser setting, allowing the coffee to stop extraction at an ideal flavor point.
Finding the Sweet Spot: Practical Adjustments
If you find that a 15-second espresso extraction is too sour, then extract for 20 seconds. If you feel that 20 seconds is still too sour, extract for 25 seconds.
If you find that a 30-second espresso extraction is too bitter, then extract for 25 seconds. If you feel that 25 seconds is still slightly bitter, extract for 20 seconds.
Whether you're shortening the time or adjusting the coffee grounds to be coarser, you can easily adjust the espresso.
It's actually very simple, isn't it!
The Challenge of Consistency
However, other problems will inevitably arise—the extraction volumes won't be the same. How can you consistently produce coffee with nearly identical flavors?!
A Personal Approach to Consistent Espresso
My personal method is: first, confirm the amount of coffee grounds you're using. Let's say it's 15 grams—then you must use 15 grams every time. Then set a fixed coffee extraction volume, which is the amount of espresso. Next, extract the coffee to a "sweet spot" and stop extraction once you've got the timing right. This way, you can at least make a more balanced and delicious cup of espresso, whether you're making a cappuccino or a latte—it will have excellent performance.
FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Basic Extraction Concepts of Espresso Flavor: Does Espresso Machine Extraction Also Have Golden Cup Theory?
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) When I first started learning the Italian espresso extraction method, I actually understood it quite quickly, all thanks to having already understood the basic coffee brewing principles. It's just that I didn't realize at the time how much impact coffee bean roasting has, and I never considered the ripening completion of coffee beans
- Next
Characteristics and Story of Wet-Hulled Indonesian Coffee Beans: What Makes Mandheling Coffee Special?
For more professional coffee knowledge and bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Which Indonesian beans use wet-hulling? What flavors does wet-hulling highlight? What is wet-hulling? Wet-hulling (Wet-Hulling) is a processing method where coffee beans are hulled while still partially dried and at a certain moisture content level
Related
- How to make bubble ice American so that it will not spill over? Share 5 tips for making bubbly coffee! How to make cold extract sparkling coffee? Do I have to add espresso to bubbly coffee?
- Can a mocha pot make lattes? How to mix the ratio of milk and coffee in a mocha pot? How to make Australian white coffee in a mocha pot? How to make mocha pot milk coffee the strongest?
- How long is the best time to brew hand-brewed coffee? What should I do after 2 minutes of making coffee by hand and not filtering it? How long is it normal to brew coffee by hand?
- 30 years ago, public toilets were renovated into coffee shops?! Multiple responses: The store will not open
- Well-known tea brands have been exposed to the closure of many stores?!
- Cold Brew, Iced Drip, Iced Americano, Iced Japanese Coffee: Do You Really Understand the Difference?
- Differences Between Cold Drip and Cold Brew Coffee: Cold Drip vs Americano, and Iced Coffee Varieties Introduction
- Cold Brew Coffee Preparation Methods, Extraction Ratios, Flavor Characteristics, and Coffee Bean Recommendations
- The Unique Characteristics of Cold Brew Coffee Flavor Is Cold Brew Better Than Hot Coffee What Are the Differences
- The Difference Between Cold Drip and Cold Brew Coffee Is Cold Drip True Black Coffee