Espresso Coffee Extraction Steps and Process, Important Details for Making Espresso, Italian Coffee Drinking Methods

Introduction

Espresso is a highly concentrated coffee extracted under pressure by an espresso machine, serving as the base for popular café beverages like Americanos and lattes. In recent years, many coffee enthusiasts have also equipped their homes with espresso machines. However, extracting quality espresso is not a simple task. Today, FrontStreet Coffee will share some tips for espresso extraction.

Developing an Espresso Extraction Recipe

To extract delicious espresso, one must first understand both the coffee and the process! Espresso, commonly referred to as such, is a high-concentration coffee extracted in an extremely short time, with a typical serving of about 30ml. The dark coffee liquid is topped with a rich, delicate golden-brown crema.

The parameters for extracting such an espresso include dose, ratio, time, grind size, water temperature, and pressure. Most machines have preset water temperature and pressure settings that don't need adjustment unless necessary. Therefore, the final parameters we need to determine are dose, ratio, time, and grind size.

Dose

Dose is the easiest parameter to determine among these four, as it relates to the capacity of your portafilter basket. You can check your machine's portafilter basket capacity in the manual. If unavailable, you can fill the portafilter basket with espresso-ground coffee and tamp firmly until the coffee reaches the basket's ridge line, then weigh the coffee to determine your basket's maximum capacity.

The double-shot portafilter basket used by FrontStreet Coffee has a capacity range of 18-20g, and FrontStreet Coffee uses a 20g dose for their espresso.

Ratio

Generally, we use the coffee-to-liquid ratio, which is the ratio of coffee grounds to espresso liquid. Common espresso ratios range from 1:1.5 to 1:2.5. FrontStreet Coffee suggests starting with a 1:2 coffee-to-liquid ratio for extraction, meaning 20g of coffee grounds would yield 40g of espresso liquid.

Time

Controlling extraction time between 20-30 seconds makes it easier to extract delicious espresso. Espresso extracted in under 20 seconds will likely taste thin and watery. Espresso extracted beyond 30 seconds tends to develop bitter, burnt flavors.

Grind Size

The grind size used for espresso is very fine, similar to flour. Grind size is a parameter that frequently needs adjustment in espresso making. Espresso machines are very sensitive to grind size. If the grind is slightly too coarse, it will lead to fast flow and shorter extraction time. If the grind is slightly too fine, it will cause slow flow and longer extraction time. Therefore, fine-tuning the grind size is usually done to achieve the ideal 20-30 second extraction time.

Espresso Extraction Steps

After understanding the theory of espresso extraction, let's move on to the practical extraction process! This demonstration uses a Fiama E98 semi-automatic espresso machine with a bottomless portafilter to observe the extraction state.

1. Dosing

Before dosing, first wipe the portafilter basket clean and keep it dry. Turn on the grinder and start grinding coffee beans. Catch the coffee grounds with the portafilter basket. FrontStreet Coffee uses a manual grinder without dosing functionality, so they use an electronic scale for weighing, targeting 20g this time.

2. Distribution & Tamping

Distribute the coffee grounds with your fingers or a distribution tool to ensure even distribution and avoid inconsistent density during tamping. FrontStreet Coffee recommends using a distribution tool for consistent and quick results, especially for beginners. Place the distribution tool flat on top of the portafilter basket, rotate a few times, then remove.

After distribution, tamp the coffee. Apply pressure perpendicular to the portafilter basket. The best method is to keep your arm perpendicular and use your arm strength for tamping. The pressure doesn't need to be excessive - just enough to compress the coffee puck to the basket's ridge line.

3. Pre-Extraction Check

Before attaching to the group head, perform two checks: first, confirm that the tamp is level; second, ensure there are no coffee grounds around the rim of the portafilter. Then press the brew button to wet the group head, and gently attach the coffee portafilter to the group head. Make sure it's securely locked to avoid leaking.

4. Extraction

After attaching to the group head, quickly press the brew button to avoid scorching the coffee surface with the hot group head. About 4 seconds after pressing the extraction button, thick coffee liquid will begin to appear from the bottom of the portafilter. Gradually, several streams merge into one, changing from dark brown to golden brown. When reaching 40g of espresso liquid, press the stop button to end extraction, taking 28 seconds total.

Common Extraction Issues

Here are some common abnormal phenomena that may occur during extraction:

1. Spraying during initial extraction: This is caused by "channeling," possibly due to insufficient tamping pressure or uneven tamping.

2. Liquid only appears after 8-10 seconds of starting extraction, followed by dripping for the next 15 seconds: This might be caused by excessive coffee grounds, overly fine grind, or excessive tamping pressure.

Enjoying Your Espresso

Espresso can be enjoyed with milk or water. Adding milk to espresso creates a latte, which is sweet and flavorful. Adding water to espresso makes an Americano, which is refreshing and delicious.