Espresso
Misconceptions
Espresso,
the sweet nectar of the coffee bean. Sweet nectar? Am I crazy?
Well I don’t think so, but I hope to dispel the common belief
in America that espresso is a bitter, concentrated muck that
needs to be heavily diluted with milk and syrup to be palatable.
Don’t
get me wrong, I too like a dessert drink on occasion, but
I also enjoy a properly brewed, full flavored but not bitter,
shot of the concentrated coffee. So let’s get started!
What
is Espresso?
Espresso
is nothing more than coffee that is brewed a certain way.
It is finely ground to almost a powdery consistency then almost
boiling hot water is forced through the grounds under intense
pressure.
This
brewing process is timed so that the flavorful and aromatic
oils are extracted from the coffee and not the bitter components.
The results are a full-flavored, strong but not bitter, concentrated
shot of coffee.
The Components
of a Perfect Shot
The
Equipment:
To
extract the perfect shot, first read my page on espresso
machines to learn about the role equipment plays in extracting
the perfect shot.
The
Coffee:
The
next thing to consider is the coffee itself. First of all,
freshness is of paramount concern. For this reason, buy your
coffee from a roaster who will ship within a day or two from
the roasting in whole bean form.
Also
make sure the coffee is of a blend and roast that is especially
for espresso. We also need to use the right amount of coffee
per shot (as discussed later).
The
Grind:
The
grind is probably the most important component of a great
shot. It needs to be so fine that it has the consistency of
a slightly gritty powder. The time that water is in contact
with the grounds is critical.
The
courseness of the grind will determine how fast the water
passes through during brewing. The finer the grind, the more
time it takes the water to be forced through the grounds.
Think of water flowing through a layer of sand as opposed
to rocks.
The
Time and Temperature:
If
the shot brews too quickly, the espresso will be under-extracted
resulting in a weak, no smellin’ goo. Too slow, and it will
be over-extracted, bitter, and well, nasty.
The
temperature of the water and the portafilter basket need to
be high in order to fully extract the oils from the grounds.
Well
now that we know the components, let’s discuss the process:
Espresso
Brewing Process
The
Dose and the Tamp:
The
dose is the amount of ground coffee deposited into the portafilter.
Typically, about 8 grams (approx. 2 tablespoons) is used for
a single shot and around 16 grams for a double. Most portafilters
have a fill line which indicates the proper amount (after
compaction) to use.
The
compaction of the grounds is known as the tamp. This is accomplished
with a round, weighted tool that is flat on the bottom and
is also referred to as a tamp. First, run hot water through
the portafilter so the cold metal will not cause the brewing
temperature to be lowered.
Fill
the portafilter with the ground coffee and tamp the grounds
with an even, downward, twisting motion. Then tap the sides
of the portafilter causing the coffee on the sides of the
portafilter to fall off of the side wall. Tamp again until
an even, level and firm compaction is accomplished.
If
the grounds are not firm and level, the pressurized water
could blast a hole through the grounds and the water would
follow the path of least resistance and not pass through all
of the grounds evenly. This would over-extract the grounds
surrounding the hole(s) and under-extract the other grounds.
Now
brush any coffee on the rim of the portafilter to ensure a
snug fit before placing back on machine.
Extracting
the Espresso:
First
thing you’ll need is a clear shot glass with marks for 1,
and 2oz. With the tamped grounds and the portafilter locked
in the espresso machine and the shot glass in place, hit the
brew button.
After
a couple of seconds, the espresso should slowly start to fill
the glass. As it is pouring, the streams should look like
the consistency of maple syrup and be about the size of cooked
spaghetti.
The
ideal brewing time for a 1 oz. single shot of espresso is
about 22 seconds from the time the brew button is pressed.
If it reaches the 1oz. mark before 19 seconds or after 25
seconds, it’s best to pour the shot out and start over.
If
the brew cycle was too fast, adjust the grind to be more fine
or try tamping a little harder. If too slow, make the grind
a little more course.
Trial
and error is really the only way to tell if the grind is correct.
Keep trying until it takes around 22 seconds to extract one
ounce.
If
a 1.5 ounce shot is desired, I use the same amount (4 tablespoons)
as a double shot. Then the extraction time should be about
30 seconds.
A
double shot should take around 38 to 40 seconds to brew.
The
Crema:
As
the streams of espresso are pouring into the shot glass, observe
its appearance.
After
about a half an ounce, you should see a layer forming on top
that is light brown in color. This layer is called crema.
Crema is a fine celled foam of oils that have the best taste
and aromatic properties of the coffee.
The
perfect shot of espresso has a layer of crema that is thick,
consistent in color and remains intact for at least a couple
of minutes before settling.
Poor
crema production is usually a sign of under-extraction but
can also be caused by stale coffee, or a low brewing temperature
from not preheating the portafilter.
A
good test is to put a teaspoon of sugar on top of the crema.
It should float for a few seconds before sinking into the
espresso.
Another
thing to observe during extraction is its color. Initially
the color will be light brown in color, but after all of the
good oils in the coffee have been extracted, the color will
change to a whitish color.
If
you notice a white ring forming on top of your crema, stop
the brew. All of the good oils are extracted and this marks
the beginnings of over-extraction which tastes bitter and
acidic.
That's
pretty much it! You can now call yourself the barista of the
house (barista is the term used to identify the person who
prepares the espresso in a coffee house).
Enjoy!
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