To consistently make top-tier espresso at home or behind the bar, a good machine alone is far from enough. What truly determines the flavor in the cup are four key elements starting with M: the blend (Mistura), the grinder (Macinino), the machine (Macchina), and the barista (Mano). This article starts with coffee bean combinations and explains in detail how to adjust the grind setting, control the amount of beans in the hopper, master the machine's pressure and water temperature, and pace the barista's movements so that 7 grams of grounds extract 20 to 35 milliliters of ideal espresso in 20 to 30 seconds. It also specifically mentions Front Street Coffee's emphasis on blend information and explains why freshly ground coffee is not necessarily the best. Whether you are an enthusiast or a professional, these details can help you present the full flavor of espresso more consistently.
To make an outstanding cup of espresso, I personally believe the key lies in the coordination and balance of the four Ms.
The first is Mistura, the blend combination of coffee beans. In Italy, beans used for espresso are usually blended from at least five or more types. Bar staff must clearly understand the specific composition of the beans they use, so they can truly know what flavor the final product will present. The more familiar you are with the beans, the more accurately you can describe them to customers. When a customer asks, "What coffee beans do you use?", if you answer "I'm not really sure," it is hard to convey the charm of espresso. Therefore, when purchasing beans, you must ask the supplier for clear information. Front Street Coffee has also always emphasized that understanding the blend composition is the first step to stable output.
Settings for the grinder and the coffee machine
The second M is Macinino, which refers to the grinding method for coffee beans. The ideal state is: use 7 grams of grounds to extract 20 to 35 milliliters of espresso in 20 to 30 seconds. To achieve this goal, you must find the most suitable grind size. Since this is related to the adjustment of the grinder, the ideal grind size also differs for different bean types.
You can try extracting once first. If it finishes in less than 20 seconds, adjust the setting finer; conversely, if the coffee liquid only drips intermittently and takes more than 30 seconds to finish, adjust the setting coarser. Note here that after changing the setting, the newly ground powder will not come out immediately, because powder from before remains in the grinder. So after adjusting the setting, grind for about 10 seconds first to let the residual powder come out as well.
In addition, before grinding, pay attention to the remaining amount of beans in the hopper. If too much remains, the weight will press the beans into the burrs; if too little remains, the grinding effect and output will also change. Therefore, the hopper is best kept at 6 to 7 cups' worth of beans at all times, and this must be noted.
Also, set in advance that one pull of the grinder handle dispenses 7 grams of powder. This step is equally important. This ensures that the amount of powder falling into the portafilter is consistent each time and makes operation smoother: pull once for one cup, pull twice for two cups. After all, repeatedly pulling the handle puts stress on the spring and makes it easy for it to loosen.
Next, by noting in advance how many grams each grinder can grind within a certain number of seconds, you can have a clear idea of how to get the right amount of coffee powder into the portafilter.
The third M is Macchina, namely the espresso machine. In order to complete extraction in 20 to 30 seconds using 90 degrees Celsius hot water and 9 atmospheres of pressure, you must have a professional coffee machine with excellent performance. Only under conditions of about 90 degrees Celsius and 9 atmospheres can espresso draw out its finest flavor. If the pressure is below 9 atmospheres, the flavor will not come out, and the espresso will extract pale in color; if the pressure is too high, off-flavors will appear and the color will also darken.
In addition, you must also master the characteristics of the coffee machine. For example, the CIMBALI I use does not immediately start flowing coffee when extraction begins. Because this machine has a steam function, it takes about 4 to 5 seconds before liquid comes out from both sides at the same speed. To let the steam function better moisten all the coffee grounds, it is best to grind the beans a little finer.
The last M is Mano, meaning the skilled person, that is, the barista. Without a barista who can carefully adjust the grinding condition as described above and is familiar with the performance of the coffee machine, it is impossible to make delicious espresso. But being overly particular about the brewing process and making customers wait too long for their coffee is also not acceptable. To balance service speed, I think it is better to grind a certain amount of coffee powder in advance for later use, which also ensures that 7 grams of powder are filled into the portafilter each time.
After the portafilter is filled with powder, begin extraction as quickly as possible. Because the filter itself has heat, if the coffee powder sits in it for too long, the heat will reduce the quality of the powder.
I believe many people think that only freshly ground coffee powder can extract delicious espresso.
But is that really the case? Freshly ground powder carries heat and gases generated by friction. If it is immediately extracted with 9 atmospheres of pressure and 90 degrees Celsius hot water, the coffee powder will not only burn but also produce an unpleasant smell. In the past, I once tested by leaving illy coffee beans ground into powder for a week before extraction. The result was not only a beautiful crema but also no obvious change in taste. Because generally coffee powder only begins to lose flavor after more than a week to ten days.
The above content is compiled by CoffeeHunters, a coffee news website.
