How To Make Espresso

How to Choose the Perfect Coffee Beans for Espresso

Choosing the perfect coffee beans for espresso requires considering several fundamental aspects:

Bean Type

Arabica beans are the best choice for espresso, as they offer a wider variety of flavors and aromas, from fruity notes to caramel and chocolate tones. It's recommended to look for high-quality beans from renowned regions like Colombia, Ethiopia, or Costa Rica.

Roast

Medium-dark roast is ideal for espresso, as:

The roasting process develops intense and complex flavors without reaching excessive bitterness levels that could ruin the espresso.
During roasting, natural oils are released, creating a perfect balance between chocolate, caramel, and sweet spice notes.
This specific roast level achieves the ideal balance between flavor intensity, natural acidity, and robust body of the coffee.

Freshness

Freshness is crucial for quality espresso:

Beans should ideally be used within two weeks of their roasting date to ensure the best flavor.
Freshly roasted coffee maintains its essential oils intact, resulting in a richer crema and more intense aroma.
Bean freshness ensures all aromatic compounds are at their optimal point for extraction.

Bean Condition

Whole beans are always the best option because:

Whole coffee beans keep their natural oils protected, preserving all flavors and aromas until preparation time.
Keeping beans whole allows essential oils to remain inside the coffee, ensuring a complete and balanced extraction.
Grinding coffee just before preparation guarantees maximum freshness and the best possible flavor experience.

The Importance of Fine Grinding and How to Achieve It

Fine grinding is fundamental for achieving a perfect espresso, as it determines the quality of extraction and the final flavor of the drink.

Why is Fine Grinding Important?

In fine grinding, coffee particles are closer together, allowing better extraction of soluble compounds when water passes through the coffee. This increased contact surface enables more flavors to be extracted from each particle in a shorter period.

Characteristics of Correct Grinding

The ideal texture should be similar to table salt. When grinding is precise, water flows through the coffee uniformly, producing an infusion that fills the cup in approximately 25 seconds and generates a thick, lasting brown crema.

How to Achieve Perfect Grinding

It's essential to use a grinder specifically designed for espresso, either manual or electric, avoiding blade grinders.
The grinder should have burrs or discs that rotate in opposite directions to achieve uniform grinding.
Calibration should be adjusted until extraction lasts between 22 and 28 seconds for an espresso cup (25 ml).

Signs of Incorrect Grinding

Too fine: coffee flows very slowly, crema is dark, and taste is bitter.
Too coarse: coffee flows quickly, crema is light, and taste is weak and sour.

The Perfect Ratio: Water and Coffee for a Balanced Espresso

The ratio between coffee and water is fundamental to achieve a balanced and flavorful espresso. Here are the most important aspects:

Basic Recommended Ratio

The ideal starting point for a balanced espresso is a 1:2 ratio, meaning that for every gram of ground coffee, you'll need double the amount of water. For example, if you use 18 grams of coffee, you should obtain 36 grams of espresso in your cup.

Adjustments According to Intensity

For a more concentrated and intense espresso, you can use a 1:1.5 ratio, which will result in a stronger drink.
If you prefer a milder espresso, try a 1:3 ratio, which will produce a lighter and more balanced drink.
For a lungo or more diluted coffee, you can go up to ratios of 1:4 or 1:5.

Recommended Coffee Amount

Professional baristas typically use between 18 and 21 grams of ground coffee for a single espresso. This amount allows for optimal extraction and a balanced flavor.

Importance of Precision

To maintain consistency in each preparation, it's essential to weigh both coffee and water using a scale. This will allow you to:

Maintain the same quality in each cup
Adjust the recipe according to your preferences
Achieve consistent results

Extraction Time

To achieve the perfect ratio, extraction time should be between 25 and 35 seconds. This time allows for proper extraction of coffee flavors and aromas.

The Art of Tamping: Correct Technique for Compacting Coffee

Tamping is a crucial phase that determines the quality of espresso extraction. A correct technique ensures uniform extraction and balanced flavor.

Correct Position

Keep your elbow bent at a 90-degree angle to exert vertical force and avoid wrist injuries.
Hold the tamper like a doorknob, with your thumb and index finger touching the base to maintain level.

Tamping Process

Level the coffee in the portafilter by running your index finger across the surface to remove excess and ensure uniformity.
Place the portafilter on a flat, level surface to ensure uniform tamping.
Apply gentle initial pressure to form a uniform disc with the ground coffee.
Perform the final tamping firmly, maintaining perpendicular pressure to the filter.
Execute a gentle twisting motion at the end to "polish" the surface, but without pressing down.

Common Mistakes to Avoid

Don't tap the sides of the tamper, as this can create cracks that are difficult to seal.
Avoid uneven tamping, as it will lead to unbalanced extraction.
Don't apply excessive force; uniformity is important, not power.

Key Ingredients

Espresso is a beverage that requires few but high-quality ingredients, where each element plays a crucial role in the final result in the cup.

Medium-dark roasted Arabica coffee (18-21 grams): Provides the essential oils and aromatic compounds that create the characteristic intense flavor and golden crema of espresso.
Filtered water (30-36 ml at 90-96°C): Extracts the soluble compounds from the coffee and must be free of impurities to avoid interfering with the espresso's final flavor.
Sugar (5-10 grams, optional): Softens the espresso's intensity and enhances the coffee's natural sweet notes without masking its main flavors.

How to Make Espresso, Step by Step

Making espresso with a traditional machine is a process that requires precision and attention to detail. Each step is fundamental to achieve a perfect extraction that results in an exceptional cup.

Step 1: Ingredients and Equipment Preparation

Measure exactly 18-21 grams of freshly ground Arabica coffee, ensuring the grind is as fine as table salt for optimal extraction.
Preheat the espresso machine, cup, and portafilter with hot filtered water to maintain consistent temperature throughout the process.
Verify that the filtered water (30-36 ml) in the machine reaches the correct temperature (90-96°C) to ensure proper extraction.

Step 2: Portafilter Preparation

Completely dry the preheated portafilter with a clean cloth to prevent moisture from affecting coffee compaction.
Evenly distribute 18-21 grams of ground coffee in the portafilter, ensuring there are no empty spaces.
Level the coffee surface with your index finger, creating a uniform base before tamping.

Step 3: Tamping Technique

Apply gentle initial pressure to settle the coffee and eliminate any air pockets in the compacted coffee mass.
Perform the final tamping by applying firm and constant pressure, keeping the tamper completely level.
Execute a gentle final twist to polish the coffee surface, ensuring uniform extraction.

Step 4: Extraction

Insert the portafilter firmly into the machine's group head, turning it until achieving a perfect seal.
Immediately start the extraction with 30-36 ml of filtered water and observe how the espresso begins to flow with a dark caramel-like color.
The extraction should produce 30-36 ml of espresso in approximately 25-30 seconds at 9 bars of pressure.

Step 5: Serving and Evaluation

Immediately serve the espresso in the preheated cup to maintain optimal temperature and preserve the crema.
Observe the golden crema which should have a thickness of 2-3 millimeters and a uniform hazelnut color without light spots.
If desired, add 5-10 grams of sugar while the espresso is hot and stir gently to integrate.

A well-prepared espresso is the result of meticulous attention to each of these steps. Practice and consistency in the method will lead you to prepare the perfect cup every time.

How to Recognize a Good Espresso by its Appearance and Aroma

A quality espresso must meet specific characteristics that can be identified through the senses. Here are the fundamental aspects to recognize it:

The Crema

The surface should show a uniform crema layer with a thickness of 3-4 millimeters and a hazelnut color with reddish reflections.
When stirred with a spoon, the crema should maintain its uniformity and close back up without leaving visible gaps.
The crema should remain stable for 3 to 4 minutes without breaking down.

The Color

The liquid should be dense and dark, with an opacity that doesn't allow light to pass through.
The crema should show dark brown streaks over the nutty-colored background.
Color uniformity indicates a balanced extraction.

The Aroma

The aroma should be intense and complex, not monotonous or simple.
Depending on the bean type, you can detect notes of caramel, butter, vanilla, or cocoa.
The aromas may include fruity touches that evoke fresh citrus or oriental notes with woody and spicy hints.

The Texture

When sipped, it should feel creamy and dense, similar to the sensation left by milk in the mouth.
The body can vary between oily, creamy, or juicy, but it should always be consistent.
The liquid density should be notable and uniform.

Can Brewed Espresso Be Stored?

Espresso is a beverage that should be consumed immediately after preparation, as its organoleptic characteristics degrade rapidly. Here's why storing it is not recommended:

Optimal Consumption Time

Espresso reaches its maximum potential between the first 10 seconds and 3 minutes after preparation, ensuring the best possible taste experience.
Flavors develop perfectly during this initial period, creating a harmonious balance of tastes.
The complete sensory experience is only achieved during this brief time window, delivering optimal aromatic compounds.

Degradation Process

Oxidation begins immediately after extraction, affecting essential flavor compounds.
Significant changes in flavor become noticeable after the first 10 minutes, altering the intended taste profile.
Temperature, oxygen, and time progressively affect quality, diminishing the espresso's original characteristics.

Changes in the Crema

The crema is the first visual indicator to deteriorate, losing its golden-brown appearance.
Once degraded, the espresso loses its distinctive character, becoming flat and lifeless.
The texture changes significantly affecting the complete experience, reducing mouthfeel and complexity.

Flavor Transformation

Initially develops a pleasant sweetness as it cools, changing the flavor balance.
Later transforms into acidity, creating unwanted sharp notes.
Finally becomes bitter due to chemical degradation, ruining the drinking experience.

Conclusion and Recommendations

Consume the espresso immediately after preparation, within three minutes maximum.
Don't try to store it for later consumption, as quality diminishes rapidly.
If you need caffeine later, prepare a new espresso, ensuring fresh taste.

Frequently Asked Questions (FAQs)

Q: What is the ideal water temperature for espresso?

A: Water should be maintained between 90-96°C (194-205°F) to achieve optimal extraction of coffee compounds, avoiding bitter flavors from excess temperature or acidic tastes from insufficient heat.

Q: How long should the perfect extraction take?

A: The ideal espresso extraction should last between 25-30 seconds to obtain 30-36 ml of coffee, achieving the perfect balance between flavors and aromas.

Q: Why is coffee tamping important?

A: Uniform tamping with the correct pressure ensures water flows through the coffee evenly, preventing channels that would cause uneven extraction and affect the final flavor.

Q: What type of water should I use?

A: You should use filtered water to eliminate impurities and unwanted flavors, with a balanced mineral content that allows proper extraction of coffee compounds.