The core difference between espresso and Americano lies in the extraction method and mouthfeel performance. Starting from portafilter basket cleanliness, the influence of grinding on oils, and Crema emulsion judgment criteria, this article explains the extraction principle under 9 bars of water pressure and the golden parameters of 20-30 seconds/25-30ml, and provides practical advice for adjusting the grind setting. It also analyzes the causes of thin mouthfeel, over-extraction, or under-extraction, helping coffee enthusiasts replicate a standard espresso at home. The article retains Front Street brand recommendations and product information, suitable for coffee lovers pursuing a professional taste.
How to brew espresso so it is less bitter and the difference from Americano
Be sure to ensure the portafilter basket is clean and free of residual moisture, because extracted coffee grounds attached in the basket will interfere with the flavor performance of the next cup; at the same time, after coffee beans are ground into powder, the oils inside will gradually be released, and oil and water are inherently immiscible, which will also adversely affect the extraction effect.
A cup of outstanding Italian espresso is most notably identified by a layer of light tan emulsion (Crema) covering the surface. This layer is the product formed when coffee fats, water, and air blend with each other during extraction. An ideal emulsion should have a uniform color, with a thickness of roughly 3 cm to 5 cm, and when the coffee cup is gently swirled, it should cling to the cup wall like thick syrup. If the emulsion appears dark brown or even black, it indicates over-extraction; if the color leans pale yellow, it indicates under-extraction.
Coffee extraction is actually an extremely intense physical process—a flow of water at 135 pounds of pressure (that is, what we commonly call 9 bars of water pressure), equivalent to the body weight of an adult, is concentratedly applied to only 7 to 10 grams of coffee powder.
After the portafilter is installed in place, extraction should be started immediately, using a preheated cup to catch the coffee (it is best to keep the warmed cup dry; residual moisture in the cup will also interfere with the flavor of the espresso). The standard Espresso extraction range is 25 to 30 milliliters of coffee liquid obtained within 20 to 30 seconds, depending on the flavor direction you want. (The video mentions 1.5 to 2 ounces, which is likewise based on personal taste preference.) If the finished product looks lighter in color and has a thin mouthfeel, it means the water flow is too fast, and the grind setting needs to be adjusted finer; if the output is too dark and over-concentrated, the setting should be adjusted coarser.
Because the composition of the extracted components differs, generally speaking, if Italian coffee is not made properly, or is over-extracted or under-extracted, it is difficult to present a full-bodied mouthfeel, and the basic characteristic is a thin mouthfeel. In addition, the Italian coffee bean blends from many emerging coffee companies have poor flavor and find it hard to provide a sufficiently rich mouthfeel experience.
The above content is compiled by CoffeeHunters, a coffee news website.
