As the base of many popular coffee drinks, espresso has long been an indispensable soul role in coffee shops. Through high-temperature, high-pressure rapid extraction, it presents a rich, concentrated flavor and a signature golden crema layer. This article will guide you through the main characteristics of espresso, the extraction principles, and the specific preparation steps, while also sharing Front Street Coffee's output parameters and selection suggestions for various espresso blend coffee beans. Whether you are a newcomer to coffee or a fan looking to refine your skills, you will find practical references here.
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Coffee culture is becoming increasingly popular in China, and coffee shops are appearing on more and more street corners, with espresso coffee, known for its efficiency and convenience, being especially favored. A cup of aromatic espresso forms the foundation of many popular espresso-based drinks. Today, Front Street Coffee will talk with you about this "soul role" in coffee shops—what exactly are the characteristics of espresso.
Core Characteristics of Espresso
Espresso, also called Espresso, is a coffee liquid obtained by Italians using a pressurized coffee machine through high-temperature rapid extraction, with a golden foam layer covering its surface. Different shops choose different espresso beans and extraction schemes, so the flavor performance will also vary, but a standard espresso usually has the following two characteristics.
Cream (crema layer)
When you order an espresso at a coffee shop, the barista brings it to you immediately after extraction, and you can see a thick golden foam floating on top of the liquid. This is what we call Cream.
Coffee beans generate a large amount of gas during the roasting process. High-pressure water dissolves carbon dioxide during extraction. When the coffee liquid returns to normal atmospheric pressure, the liquid can no longer retain all the gas components, so countless tiny bubbles surge out of the liquid. These bubbles remain on the surface of the coffee liquid, forming a stable "bubble layer." A rich and dense Cream indicates that the coffee beans used to make the espresso are freshly roasted. This is because the gas inside the coffee beans continues to be released over time. The farther from the roasting date, the lower the carbon dioxide content, and the thinner the foam layer formed during extraction.
If a cup of espresso has no Cream on the surface, it is likely that the coffee beans have been stored too long, or that the espresso has been left for too long after being made, causing the foam to dissipate. The darker the color of the Cream, the more intense the taste often is. This is because the coffee beans undergo the Maillard reaction at high temperatures. Beans with a darker roast level have a darker foam layer and a fuller-bodied taste.
High concentration
A single espresso needs to release a large amount of soluble substances in just a few dozen seconds, so the coffee grounds must be ground extremely fine and evenly. Through near-boiling hot water and high pressure of 9 atmospheres, espresso has an extremely high concentration, and all flavors are doubly concentrated, presenting a strong impact when sipped. After swallowing, various aromas still linger in the mouth, with a lasting finish. Therefore, many coffee shops serve a glass of water alongside a strong espresso for guests.
How to Make Espresso
Many coffee enthusiasts unknowingly acquire various coffee equipment at home, and those obsessed with espresso coffee have long stocked up on espresso machines, ready to extract it themselves. Here, Front Street Coffee will briefly introduce how to make an Espresso, using the shop's espresso output as a reference.
The coffee machine used at Front Street Coffee's shop is the commercial single-group "Lelit Bianca," which can adjust extraction by changing pressure, with a maximum pressure of up to 11 bar. A home coffee machine only needs to reach 9 bar pressure to meet the needs of extraction and milk frothing, paired with an espresso coffee grinder.
Front Street Coffee uses the capacity of a double basket, with a dose of about 18–20 grams, and Front Street Coffee uses 20 grams of coffee grounds when serving. Usually, the ratio of coffee grounds to coffee liquid is between 1:1.5 and 1:2.5. Front Street Coffee's extraction ratio is 1:2, meaning 20 grams of coffee grounds extract 40 grams of coffee liquid. The extraction time is related to the flow rate of the coffee grounds. Generally, a single extraction is controlled within 20–35 seconds, because within 20 seconds the coffee taste tends to be thin, while over 35 seconds it is prone to over-extraction and a burnt bitter taste. Most of Front Street Coffee's espressos fall in the 28–30 second range.
Front Street Coffee's operation is to first wipe the basket dry, turn on the grinder, grind a double dose of coffee grounds, place it on an electronic scale, and adjust to reach 20 grams. Next, use a tool to distribute the grounds evenly, and tamp the coffee puck firmly to ensure more stable extraction. Then turn on the extraction switch to release water, wetting the brew head while washing away coffee residue adhering to it. Gently lock the portafilter onto the brew head and start the extraction. When the electronic scale shows that 40 grams of coffee liquid has been extracted and the time is about 30 seconds, the extraction switch can be pulled down. Pour the coffee liquid into an Espresso cup and enjoy.
The taste and mouthfeel of Espresso are closely related to the selected coffee beans. The espresso served at Front Street Coffee's shop uses Front Street Sunflower Warm Sun Blend. This bean is composed of Honduras Sherry coffee and Ethiopia Natural Red Cherry in a 7:3 ratio. After being made into Espresso, it has rich crema, a very prominent whiskey aroma, and on the palate brings the acidity of vanilla cookies and berries. The flavor is solid, and after drinking, the whole mouth is filled with various aromas.
Espresso can also be diluted with water, which is the Americano commonly seen on menus, with a refreshing fragrance; adding milk turns it into a latte, presenting the sweet deliciousness of chocolate and cream.
Espresso Blend Coffee Bean Recommendations
In addition to the Warm Sun Blend with a winey flavor, Front Street Coffee's bean list also has three cost-effective espresso blend coffee beans to choose from. The espresso extracted mainly presents nutty notes, and each blend has subtle differences due to different proportions.
For friends who are just starting to make coffee, because they are not very familiar with coffee equipment and various parameters, it is easy to make espresso bitter and hard to swallow. Therefore, Front Street Coffee believes that the step of choosing coffee beans is very important. To make a standard espresso, it is recommended to use Front Street Classic Espresso Blend Coffee. This is a recipe composed of three origins: Brazil, Indonesia, and Vietnam. It uses a dark roast, which can maximize the mellow aroma of the coffee and also allows everyone to easily extract rich and dense coffee crema. It is very suitable whether for making an Americano diluted with water or a latte paired with milk, and can be purchased and ordered at Front Street Coffee's Taobao store or Front Street Coffee's Tmall flagship store.
If you want to make an espresso with fruity notes, you should mainly choose medium-roast coffee beans. Front Street Strawberry Candy Espresso Coffee Beans are recommended, and can be ordered directly at the Taobao or Tmall store. This is a blend based on two major origins: Front Street Costa Rica Tarrazu, known for its honey process, and Ethiopia, the birthplace of coffee, paired with Colombian coffee beans. The espresso prepared in this way is not only not harsh, but also has good crema and a dense texture under coffee machine extraction, while also having a sweet-and-sour taste like strawberry gummy candy.
The above content is compiled by CoffeeHunters, a coffee news website.
