The extraction of espresso is a precise and critical process that involves extracting soluble compounds from coffee grounds using hot water under pressure.
Here are the fundamental factors that contribute to a successful espresso extraction:
1. Grind Size:
Use a consistent and appropriate grind size. Finer grinds increase extraction surface area, while coarser grinds decrease it.
2. Dosing:
Consistently measure the amount of coffee grounds (dose) used in the portafilter.
Our double shot must weigh 18.5g and the triple shot must weigh 21.5g.
3. Distribution:
Evenly distribute the coffee grounds in the portafilter to ensure uniform extraction. Use a levelling tool.
4. Tamping:
Apply consistent and even pressure when tamping the coffee grounds. This helps create a uniform surface for water to pass through.
5. Portafilter and Basket:
Ensure the portafilter and basket are clean and free from coffee residues. A clean setup ensures proper water flow.
6. Water Quality:
We use clean, filtered water with the right mineral content. Water quality affects extraction and taste.
7. Brew Ratio:
Maintain a proper brew ratio, typically around 1:2 (coffee in:espresso out) for a double shot.
We use a slightly different ratio of coffee in: espresso out. (18.5g : 48g)
8. Brew Time:
The ideal extraction time for OUR espresso is 34-38 seconds.
This includes the time from the moment water touches the coffee grounds until the espresso stops flowing.
9. Brew Pressure:
Espresso machines exert pressure on the coffee grounds. Standard pressure is around 9 bars, but slight variations are acceptable.
10. Visual and Taste Evaluation:
Observe the espresso as it's being extracted. The ideal extraction produces a steady, even flow of espresso with a rich, reddish-brown crema.
Taste the espresso to evaluate its flavour profile, balance, and intensity. Look for desirable attributes like sweetness, acidity, body, and complexity.
11. Adjustments:
Fine-tune the grind size, dose, and other parameters based on taste and extraction results. Small adjustments can significantly impact the final cup.
12. Consistency:
Maintain consistency in all steps of the process to achieve reproducible results. Consistency is key to producing high-quality espresso consistently.
Mastering espresso extraction requires practice, patience, and an understanding of how each factor contributes to the overall taste experience.
Continuous experimentation and attention to detail will help you refine your technique and produce exceptional espresso shots.
