Espresso Making Steps: Standard Methods and Adjustments for Espresso Coffee Operation Process

Although we rarely drink espresso directly in our daily lives, making various popular beverages like Americano, latte, and cappuccino requires a proper espresso as the base. In this article, FrontStreet Coffee will explain how to extract espresso properly.

What are the characteristics of espresso machines used for making espresso?

Espresso is a percolation method using precision metal filters. Compared to pour-over drip extraction, the biggest difference is the pressurization. The high pressure inside the espresso machine forces water through the coffee puck. This means that even with extremely fine coffee grounds, proper percolation and balanced extraction can still be achieved. The finer the coffee grounds, the larger their surface area grows exponentially, so one major advantage of ultra-fine grounds is particularly fast extraction speed. Not only is it fast, but the quality is also superior. High pressure can squeeze water into the internal cell walls of the coffee grounds, causing them to release rich oils and aromatic flavor compounds.

When we brew coffee using any method, our goal is to release the positive flavor compounds from the coffee through water, thereby obtaining delicious coffee liquid. Coffee beans consist of various substances, with 30% of their components being water-soluble, such as fruit acids, caffeine, oils, carbohydrates, etc. Among these, only about 20% are aromatic small molecules with positive flavors that are released first; the remaining large molecules with woody and bitter tastes require longer extraction times. Therefore, a barista's job is to adjust corresponding parameters to extract more high-quality components from the coffee.

Espresso symbolizes coffee with complex and concentrated flavors that no other brewing method can present in terms of richness and texture. To get a delicious cup of coffee, excellent extraction is essential, where the aromatic and taste compounds in the cup reach balance. Simply put, the acidity, sweetness, and bitterness should all be pleasant, so it's necessary to judge the state of the espresso through tasting, thereby deciding how to adjust to make a qualified espresso shot.

Operationally, there are many factors that affect the flavor from coffee beans to a cup of espresso, including grind size, espresso machine boiler pressure, water temperature, distribution and tamping pressure, dose amount, extraction time, extraction liquid weight, and other factors and details. Typically, the machine's pressure and water temperature are set and not easily changed. Distribution and tamping pressure are mastered according to the barista's habits. The four main factors used in daily extraction adjustments are dose amount, time, liquid weight, and grind size. As the saying goes, "Even the most skilled housewife can't cook a meal without rice" - for delicious cooking, the ingredients must be selected well, so the quality of coffee beans is crucial.

What coffee beans are used for espresso?

Since espresso is extracted under fine grinding, high water temperature, and high pressure, it concentrates multiple flavors, with various flavor compounds impacting our taste buds exponentially. Therefore, if we use lightly roasted single-origin coffee beans for extraction, the taste might be too intense and mask the coffee's aroma. As an agricultural product, coffee varies with climate, soil, and other conditions. Even from the same region, each batch of coffee beans will have different flavors. Blended coffee beans use complementary approaches to ensure that each batch can present balanced and stable aroma and taste.

FrontStreet Coffee here recommends our own roasted "Sunflower Sunshine Blend Coffee Beans," composed of Ethiopian natural process red cherry coffee beans (30%) + Honduras sherry cask coffee beans (70%). When made into espresso, it presents flavors of sherry, vanilla, and cream, combined with the tropical fruits and fermentation notes of red cherries, making the coffee in the cup rich and smooth. The aroma released after swallowing is endlessly memorable. Whether it's Americano diluted with water or latte enhanced with milk, both present rich aroma and taste.

A freshly made espresso is covered with a thick, dense golden-brown foam called crema. This is the result of carbon dioxide from freshly roasted coffee beans foaming under high pressure inside the coffee machine. To ensure everyone can enjoy the full aroma of coffee and experience the most complete tasting period, FrontStreet Coffee only ships coffee beans roasted within 5 days.

Steps for Making Espresso

The espresso beverages served daily at FrontStreet Coffee locations all use the "Sunflower Sunshine Blend." FrontStreet Coffee's baristas adjust the espresso extraction parameters every day before opening before officially starting service.

FrontStreet Coffee uses double basket capacity, with a dose of approximately 18-20 grams. FrontStreet Coffee uses 20 grams of coffee grounds for service. FrontStreet Coffee's extraction ratio is 1:2, meaning 20 grams of coffee grounds extracts 40 grams of coffee liquid. Time is related to the flow rate of the coffee grounds. Generally, single extraction time is controlled between 20-35 seconds, because within 20 seconds the coffee taste tends to be thin, while over 35 seconds tends to lead to over-extraction and burnt bitterness. FrontStreet Coffee's espresso is mostly in the 28-30 second range.

Before extraction, the portafilter basket needs to be wiped dry first. Turn on the grinder and grind a double dose of coffee grounds, place it on an electronic scale to adjust until reaching 20 grams. Then use a distribution tool to level the coffee grounds, and apply vertical downward force with a tamper to compact the coffee puck, ensuring more stable coffee extraction.

Then turn on the extraction switch and run water for 1-2 seconds to wet the group head, which also removes any stuck coffee grounds. Place an electronic scale under the cup that will receive the espresso and zero the weight, placing it under the group head during extraction.

Gently lock the portafilter onto the group head and start the extraction switch. Observe the changes in the extraction liquid. When the electronic scale shows 40 grams of coffee liquid extracted and the time is approximately 30 seconds, pull down the extraction switch. The brewing parameters will vary subtly based on daily air humidity and coffee bean condition, so adjustments to coffee dose, grind setting, and extraction liquid amount may need to be made up or down.

The extracted espresso can be consumed directly, paired with a glass of water to cleanse the palate, allowing you to taste the rich crema and the rich texture of the underlying coffee liquid. If you cannot accept the intense bitterness, you can also add water or milk according to your preference to dilute and soften the strong taste.

Parameter Adjustment Suggestions for Making Espresso

When we brew coffee daily, extraction adjustments need to be discussed in combination with experience, especially when we make it at home with smaller output volumes, where small changes in various factors can easily affect the final espresso taste. FrontStreet Coffee suggests everyone record various parameters more frequently to summarize and adjust. For example, FrontStreet Coffee locations need to calibrate every day before business, and if various parameters are within the preset range, then no major adjustments are necessary. Instead, by directly tasting the espresso flavor, determine the extraction state and then make fine adjustments to the above parameters.

If under the same extraction ratio, the espresso shows negative flavors like burnt bitterness but the concentration is appropriate, it might be due to too long extraction time causing the burnt bitter taste. The general solution is to adjust the grind size coarser. When the espresso tastes bland and has low concentration, it might be due to too fast flow rate or insufficient dose causing under-extraction. You can increase the concentration by adding more dose or adjusting the grind finer. The above parameters are constantly changed corresponding to the extraction state. We need to pay more attention to the adjustment directions brought by extraction variables to better grasp the high-quality flavors in the cup.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473