Espresso

Brewing Espresso (Elaborated Guide with Why & How)

1. Start with Fresh Coffee

• How: Always use beans roasted within the last 2–3 weeks. Grind just before brewing.

• Why: Coffee is full of aromatic compounds that degrade quickly after roasting and grinding. Espresso brewing happens under high pressure, so stale coffee tastes flat, papery, or bitter. Fresh beans = crema + aroma + complexity.

2. Grind Size & Dose

• How:

  • Use a burr grinder for consistent particle size.

  • Typical double shot: 18–20g of ground coffee.

  • Grind should feel like fine sand, not powder.

• Why:
  Espresso is brewed in ~25 seconds. Grind controls how water interacts with coffee:

  • Too coarse → water rushes through, under-extraction → sour, watery shot.

  • Too fine → water chokes, over-extraction → harsh, bitter shot.
    The right grind extracts sugars, acids, and oils in harmony.

3. Distribution & Tamping

• How:

  • Tap or use a distribution tool to spread grounds evenly.

  • Tamp straight down with 15–20kg pressure (firm but not excessive).

• Why:
  Espresso water follows the path of least resistance. Uneven tamp = “channeling” → some coffee over-extracts (bitter), others under-extract (sour). A level, consistent tamp ensures every particle extracts equally.

4. Brew Ratio & Yield

• How:

  • Standard ratio: 1:2 (18g in → 36g out).

  • Pull the shot in 25–30 seconds.

• Why:
  Brew ratio balances strength and flavor:

  • Ristretto (1:1) → thick, syrupy, chocolate-heavy.

  • Espresso (1:2) → sweet, balanced, smooth.

  • Lungo (1:3) → lighter body, higher bitterness.
    Ratio = recipe that shapes flavor.

5. Temperature & Pressure

• How:

  • Brew temp: 90–96°C.

  • Pressure: ~9 bars.

• Why:

  • Too hot → coffee burns, bitter taste.

  • Too cold → acids dominate, sour taste.

  • Stable 9-bar pressure extracts soluble compounds evenly → oils, acids, sugars all balance out.

6. Observe the Extraction

• How: Watch the shot as it flows:

  • Starts dark → rich caramel stream → golden crema.

• Why:
  Espresso should look like warm honey dripping.

  • Fast & pale → grind too coarse / under-extracted.

  • Slow & dark → grind too fine / over-extracted.
    Visual cues are as important as taste.

7. Taste & Adjust

• How: Always taste straight espresso before adding milk/sugar. Adjust based on what you sense:

  • Sour → grind finer or increase brew time.

  • Bitter → grind coarser or shorten brew time.

  • Weak/watery → increase dose or reduce yield.

• Why: Espresso is extremely sensitive. Small tweaks (0.1g dose or 1 second extraction) can shift the entire flavor. This is why baristas “dial in” every morning.

✅ In essence:
Espresso is the art of balancing extraction. Each variable (beans, grind, dose, tamp, time, ratio, pressure, temperature) affects what gets dissolved into the cup. Sugars = sweetness, acids = brightness, oils = body. The goal is harmony.