How is Espresso Crema Produced? How to Make Espresso Crema Rich - Recommended Beans for Latte Art

A Guide to Selecting Coffee Beans for Perfect Latte

As one of the most widely enjoyed coffee varieties, latte is not only the best-selling product in countless coffee shops but also the first espresso beverage that many enthusiasts try at home. Regarding latte preparation, FrontStreet Coffee frequently receives various questions, with "how to choose coffee beans" being the most common. In this article, FrontStreet Coffee will teach you how to select the perfect coffee beans that suit your preferences.

Latte, translated from caffè latte, means milk coffee. Broadly speaking, any beverage made by adding milk to black coffee can be called a "latte." Therefore, beyond the specialty coffee specifically defined in the industry as espresso plus milk, in the eyes of many newcomers, black coffee made with moka pots, French presses, pour-over, siphons, or drip bags, when combined with milk, all fall into the category of "latte."

This drinking method exists primarily because people find pure black coffee too bitter and hope to balance it by adding milk to improve its palatability while also adding a touch of sweetness to the coffee. When making such milk-added black coffee, people are not restricted by specific steps and don't pay much attention to "demanding" details like proportions, temperature, or milk frothing. As long as they personally enjoy it and find the coffee delicious, that's sufficient. Consequently, when it comes to coffee bean selection, there's naturally more flexibility. Friends who enjoy this type of milk coffee but struggle with bean selection might refer to FrontStreet Coffee's previously published guide "How to Make Homemade Pour-Over Milk Coffee Taste Better?"

Espresso vs. Pour-Over: Understanding the Two Main Coffee Extraction Methods

However, if we've had a rich and aromatic espresso latte at a coffee shop and want to replicate it at home, then the primary keyword we should look for is "espresso beans" – products that match espresso machines and grinders.

It's not difficult to find that coffee beans commonly available on the market today can be roughly divided into two main categories: espresso beans and pour-over beans. The reason is simple – espresso and pour-over are currently the two most mainstream coffee extraction models. Therefore, before purchasing coffee beans, we must first determine how we plan to make "milk coffee," and then select according to taste preferences.

Of course, FrontStreet Coffee isn't saying that espresso beans can't be brewed as pour-over, or that pour-over beans can't be used in espresso machines. Rather, coffee beans sold by merchants typically have corresponding roast curves (roast levels) developed according to different extraction methods, allowing the beans to present good results under matching brewing conditions.

For a simple example, FrontStreet Coffee's Ethiopian bean list includes two varieties of Konga. One is designed primarily for pour-over drip extraction, emphasizing the bright fruity acidity of lemon and citrus through light roasting. The other is adapted for pressure-assisted hot brewing methods like espresso machines and French presses, allowing the extracted SOE to balance both fruity acidity and caramelized aromas, with the roast curve adjusted to medium roast.

Espresso Blends vs. Single Origin Espresso (SOE)

Based on extraction experience, FrontStreet Coffee recommends choosing espresso blend coffee beans with higher stability. Blend products typically combine flavor profiles from different growing regions and use medium-to-dark roasts, making it easier to extract rich crema (coffee beans with high crema content are more suitable for milk coffee). This results in espresso with a thick, rich texture and higher fault tolerance. Moreover, most espresso blends are primarily supplied to coffee shops for beverage production and are relatively less expensive than single-origin beans with similar flavor profiles, focusing on an economical, high-value approach. For beginners without extensive coffee-making experience, using espresso blends is clearly more advantageous for making a delicious latte.

However, as mentioned earlier, most commercial blends on the market tend toward dark roasts with relatively simple flavors, producing espresso with primarily caramelized aromas like dark chocolate, cream, and nuts. Meanwhile, the new generation of coffee enthusiasts, influenced by the single-origin coffee concept, are more interested in experiencing unique flavor types like floral notes, fruity acidity, and fermentation characteristics from their coffee, rather than pursuing stable extraction and rich crema. Consequently, they've shifted their latte bean selection toward single-origin pour-over coffee beans, seeking light-roasted coffee beans with more prominent flavors and distinct aromas – what's commonly known as SOE (Single Origin Espresso).

Challenges of Light Roast for Espresso

When we use lightly roasted coffee beans to extract espresso, the shorter roasting time results in harder internal texture, making it more difficult for flavors to be fully released. After adding milk, the result becomes even more bland and tasteless. Therefore, various parameters need to be adjusted to increase extraction yield, such as extending extraction time, increasing water temperature, adjusting to a finer grind, or increasing dose – making it significantly more challenging than using dark-roasted beans.

Therefore, if you also prefer SOE lattes, FrontStreet Coffee recommends using medium-roasted or flavor-focused (fruity, wine-like) single-origin beans for preparation. This can avoid the intense, stimulating coffee taste that comes from excessively light roasting.

Flavorful SOE Latte Experiences

For example, when FrontStreet Coffee uses natural-processed Guanyin coffee beans to extract SOE milk coffee, it presents notes of passion fruit, honey orange, and cream. Using Costa Rica Strawberry Sugar coffee with raisin honey processing, the latte carries distinct orange fragrance, dried fruit, and rose petal aromas. Meanwhile, SOE lattes made with anaerobic natural-processed Santa Vini coffee beans surprisingly reveal notes of blueberry, dried mango, and fermented fruit aromas.

Considering the different brewing methods customers might use after purchase, FrontStreet Coffee's roasters have intentionally developed two different roast curves: one is a light-to-medium roast suitable for cold brew and pour-over, while the other is a medium roast suitable for espresso machines and moka pots. For example, if someone prefers simple and convenient cold brew, or enjoys the ritualistic experience of pour-over extraction, they can choose the light-to-medium roast. If you prefer golden crema or hope to create delicate latte art, FrontStreet Coffee recommends the SOE roast curve.

Guanyin SOE Espresso Extraction Parameters

Coffee Beans: Ethiopia Guanyin 8.0
Coffee Dose: 20g
Espresso Yield: 40g
Brew Ratio: 1:2
Extraction Time: 26-32 seconds
Grind Setting: Galileo 2.0 setting

FrontStreet Coffee uses a double basket capacity, requiring 20 grams of coffee powder each time, with an extraction ratio of 1:2, meaning 40 grams of espresso liquid is produced within a reasonable time. Extraction time relates to the flow rate of the coffee powder. Typically, a single extraction is controlled between 20-35 seconds. If it's less than 20 seconds, the coffee tends to be thin and bland, while exceeding 35 seconds easily leads to over-extraction, causing bitter flavors. Therefore, FrontStreet Coffee controls espresso extraction time within the 26-32 second range.

Before extraction, we need to first wipe the portafilter basket dry, turn on the grinder, grind double the amount of coffee powder, place it on a digital scale for adjustment until reaching exactly 20 grams. Then use a distribution tool to level the coffee grounds, and apply vertical downward pressure with a tamper to compact the coffee puck, ensuring more stable coffee extraction.

Then activate the extraction switch to run water for 1-2 seconds to wet the brew head, which also removes any residual coffee grounds. Place a digital scale under the cup that will receive the espresso, zero it, and position it under the brew head during extraction.

Gently lock the portafilter into the brew head and activate the extraction switch. Observe the changes in the espresso flow. When the digital scale shows 40 grams of espresso extracted (around 30 seconds), deactivate the extraction switch. Brewing parameters will vary subtly based on daily air humidity and coffee bean condition, so adjustments to coffee dose, grind setting, and espresso yield may be necessary.

The extracted Guanyin SOE can be enjoyed directly. Remember to have a glass of water to cleanse your palate, allowing you to taste the rich crema and the aromatic tropical fruit notes in the underlying coffee liquid.

If you find the intense bitterness of espresso too strong, you can customize it according to your preferences: add ice water or warm water in a 1:4 ratio to create a refreshing Guanyin SOE Americano, or add frothed fresh milk in a 1:6 ratio to soften the texture, creating a delicious Guanyin SOE latte.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473