How to Make Espresso: Brewing Methods, Flavor Characteristics, and the Art of Enjoying Italian Espresso Coffee

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In Italian, espresso means "made quickly for you." A barista takes about one minute to make a cup of espresso, and guests finish it in three small sips. Both the preparation and consumption are very fast, so people are accustomed to drinking coffee while standing and leaving immediately after finishing. If you want to sit down and savor it slowly, you might need to pay additional service fees.

Of course, when ordering an espresso in domestic cafes, you can sit down and savor it, but it's still recommended to finish it in just a few sips.

Why Should Espresso Be Drunk Quickly?

The most addictive aspect of drinking espresso, besides its intense flavor and texture that instantly awakens you, is the smooth and delicate crema layer on top of the coffee.

However, this crema isn't simply oil - it's mostly foam formed by carbon dioxide. When espresso drips into the cup, carbon dioxide returns to the air, causing the foam to dissipate quickly. This is precisely why Italian espresso should be consumed promptly.

How to Extract Espresso with Rich Crema?

Only freshly roasted, freshly ground medium-dark roast coffee beans can extract that appealing golden crema. This is because crema forms in a sealed, pressurized environment where coffee bean oils and carbon dioxide fuse together before being forced out by water, creating a delicate, smooth-textured foam.

The longer coffee beans are roasted, the more carbon dioxide they generate and store, while also developing more rich, full-bodied substances. When extracting espresso using pressurized methods, if light roast beans are used, their inherent acidity becomes more pronounced due to concentration, resulting in a sharp, sour taste. The lack of full-bodied substances also makes the mouthfeel thin.

Meanwhile, the most important aspect for espresso is using beans that maintain stable quality and flavor over time. Therefore, FrontStreet Coffee suggests choosing blended coffee beans specifically designed for espresso extraction.

Single-origin coffee beans used for espresso are affected by annual climate and terroir influences, and their flavor performance becomes unstable as time passes after roasting. Blended coffee beans, however, are created by roasters who understand the characteristics of beans from different regions, balancing coffee flavors by blending various regional beans in different proportions based on their individual strengths and weaknesses.

FrontStreet Coffee has developed four Frontsteet espresso blend coffee beans based on general consumer preferences for coffee flavors. Everyone can choose the appropriate Frontsteet espresso blend coffee beans according to their taste preferences.

For Special Coffee Flavor Lovers

Choose "Frontsteet Sunshine Blend Coffee Beans." Composed of Frontsteet Ethiopia Natural Red Cherry Coffee Beans (30%) + Frontsteet Honduras Sherry Barrel Coffee Beans (70%), it delivers rich wine aroma, vanilla cream, berry sweet and sour notes, and roasted nut flavors.

For Nutty Flavor Enthusiasts

Choose "Frontsteet Premium Blend Coffee Beans." Made from Colombian Washed Coffee Beans (30%) + Brazilian Semi-Washed Coffee Beans (70%), it presents nutty, dark chocolate, and caramel flavors. This Frontsteet premium espresso blend is also very suitable for daily coffee shop production.

For Richer, Fuller Flavor Preferences

Choose "Frontsteet Commercial Blend Coffee Beans." Composed of Robusta Washed Coffee Beans (10%) + Colombian Washed Coffee Beans (30%) + Brazilian Semi-Washed Coffee (60%), it delivers nutty, cocoa, and caramel flavors, meeting daily shop operation needs.

For Nutty Notes with Subtle Fruit Acidity

Choose "Frontsteet Basic Blend Coffee Beans" 50/454g: Yunnan Washed Arabica Coffee Beans (30%) + Brazilian Semi-Washed Coffee Beans (70%), offering gentle fruit acidity, caramel, and nut flavors. This cost-effective Frontsteet basic espresso blend is suitable for shop and home users who prioritize cost considerations and have moderate flavor requirements.

How to Extract Espresso?

When ordering espresso, you'll notice options like one shot or double shot. What exactly is a shot, and what's the difference between one shot and double shot?

The difference between one shot and double shot: One shot refers to a single espresso, while double shot is a double espresso. Different serving sizes use different amounts of coffee grounds and extraction times.

According to Specialty Coffee Association (SCA) standards, single espresso uses 7-9 grams, double espresso: 14-18 grams of coffee grounds to extract 25-35g of coffee liquid in 20-30 seconds, with extraction pressure at 9-10 bar and water temperature between 90-96°C. Each coffee shop makes adjustments up or down based on the coffee beans and equipment they use.

FrontStreet Coffee uses its own Sunflower Sunshine Blend, which has gentle fruit acidity and charming fermented wine aroma. Therefore, the extraction water temperature is set at 94 degrees Celsius, with extraction pressure controlled at 10 Bar.

FrontStreet Coffee shop's single espresso uses about 10 grams of coffee grounds to extract about 20g of coffee liquid, while double uses about 20 grams of coffee grounds to extract about 40g of coffee liquid. Single espresso uses a single basket, single-spout portafilter to extract one serving at a time, while double espresso uses a bottomless basket, bottomless portafilter to extract double servings in one extraction.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473