How to Extract a Good Espresso? What Are the WBC's Basic Settings for Espresso?

FrontStreet Coffee: What You Need to Prepare Before Cupping

FrontStreet Coffee: How to Extract a Perfect Espresso

Espresso originated in Italy, where it is considered one of the country's three national treasures alongside fashion and cuisine. When it reached China, it picked up many different names, such as concentrated coffee, Italian-style concentrated coffee, and aromatic coffee. As coffee has grown more popular, the name has gradually standardized, either kept as "Espresso" or rendered as "Italian-style concentrated coffee."

In today's booming era of Italian milk coffee, the taste and flavor of espresso underline its importance. Espresso is the foundation of every cup, and its quality and flavor directly determine the quality of the whole drink. At the international WBC (World Barista Championship), espresso preparation is a crucial competition point. Coffee professionals and enthusiasts worldwide fix their attention on this 30cc of golden liquid, which tells you how much it matters.

Everyone knows that espresso is extracted by high-pressure water passing through nine atmospheres of pressure. The extraction requires a stable flow rate and an extraction time of around 25 seconds to produce 30cc. Only then does the coffee taste balanced. Only by letting water pass evenly through the coffee grounds can the flow rate stay stable.

WBC (World Barista Championship) Basic Standards for Espresso

1. Volume: The amount of coffee is 1 ounce (including crema, between 25-35ml).

2. Water Temperature: Use water at 90.5-96°C for extraction.

3. Pressure: Pressure should be 8.5-9.5 atmospheres.

4. Time: Extraction time should be between 20-30 seconds.

5. Time Difference: The time difference for espresso extraction of each coffee should be within 3 seconds.

6. Coffee Cup: Espresso must be served in a dedicated coffee cup with a handle, with a capacity of 60-90ml. The dedicated coffee cup has a unique name called a "demitasse cup."

FrontStreet Coffee Recommendation

A stable flow and a clean, sweet 30cc shot start with the right beans, so choose a blend built for pressure extraction. FrontStreet's Classic Blend is the first choice. Designed for espresso and moka pot, its standout strength is its exceptional crema: even a beginner on a non-professional home machine can pull dense, fine foam. Built on the traditional Mamba blend recipe, it is mellow and rounded, easy for veterans and newcomers alike, and just as at home in a cafe as on a kitchen counter.

If you want to control costs without giving up quality, FrontStreet's Black Cocoa Blend fits the bill. It uses 100% Arabica beans, with ample crema and a mellow, full body at a friendly price, keeping both quality and value in balance. For shop owners it is a worry-free, economical workhorse that still holds up in milk drinks.