Espresso is probably familiar to everyone—the coffee base for many milk coffee drinks is made by extracting espresso under pressure from an espresso machine and then adding milk. Many beginners also ask Front Street Coffee (FrontStreet Coffee): can espresso be drunk straight? It’s so bitter—what exactly am I supposed to be tasting in it?
First, let’s understand the composition of espresso.
Espresso component 1: Crema
After extracting a shot of espresso, the first thing we can observe is a brown layer of crema, which is composed of carbon dioxide produced during roasting and the oils in the coffee. Crema is a very important component of extracted espresso, adding a pleasant creamy mouthfeel and body to the coffee. The crema of coffee is mainly composed of carbon dioxide and the insoluble oils from the coffee grounds.
When Front Street Coffee (FrontStreet Coffee) baristas use a Flying Horse espresso machine to extract coffee, it generates 9 bar of pressure to “squeeze” the coffee puck. Because the pressure is so great, the water becomes supersaturated with the carbon dioxide in the coffee grounds, so the carbon dioxide cannot be released and instead dissolves directly into the coffee liquid. During this process, the fats in the coffee are emulsified. These fats wrap around the carbon dioxide, and because they are lighter than water, they gradually separate into layers, with golden crema appearing on the surface, looking very attractive.
Espresso component 2: The oil
After skimming off the top layer of crema, Front Street Coffee (FrontStreet Coffee) noticed a slight film of oil on top of the coffee, which is actually the manifestation of the coffee’s natural sugars. According to food scientists, in roasted coffee, sugar molecules break down at 190°C, causing the coffee during roasting to undergo caramelization. When coffee is roasted in the correct way, a natural sweetness is produced inside it.
Espresso component 3: The coffee solids
In a coffee bean, 30% is soluble material and 70% is woody fiber. This 30% soluble portion includes acidic molecules, sweet molecules, and bitter substances. The extraction order of flavors is acidity—sweetness—bitterness.
Now that we understandespresso beanscomposition, how does Front Street Coffee (FrontStreet Coffee) extractespresso?
Front Street Coffee (FrontStreet Coffee) first uses a blend extracted from Ethiopian naturally processed Red Cherry coffee beans and Honduran whisky-barrel Sherry coffee beans. The ratio is 7:3. Seventy percent Honduran Sherry barrel coffee beans provide flavor and body for thisblend coffee beanswhile thirty percent naturally processed Yirgacheffe provides more aroma and acidity.
How does Front Street Coffee (FrontStreet Coffee) roast thisWarm Sun Blend coffee beans?
When Front Street roasters roast this coffee bean, they use a gradual reduction of heat so that the beans can develop more evenly during roasting. Charge at a drum temperature of 210°C, set the damper to 4, heat at 200, turning point at 1'30", 92°C; when the drum temperature reaches 140°C, open the damper to 6; at this point the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration stage. When the drum temperature reaches 180°C, adjust the heat to 10 and open the damper to the maximum of 10. At 9'30", ugly wrinkles and dark streaks appear on the bean surface, and the toasted bread smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 10'38", develop for 3'40'' after first crack, and drop at 197.5°C.
How does Front Street Coffee (FrontStreet Coffee) extract thisWarm Sun Blend coffee bean?
Pressure: 9 bar
Temperature: 90.5~96°C
Time: 20~30 sec
Dose: 20g (double espresso)
Yield: 40ml
ExtractespressoFlavor:Smooth mouthfeel, medium body, with obvious fruit acidity on entry accompanied by a light berry aroma, whisky aroma, rich chocolate flavor, and a clear sweet aftertaste.
How do we taste a cup of espresso?
After coffee is extracted, as the coffee liquid settles, the crema on top covers the surface, and the coffee begins to separate into layers in the cup. Therefore, Front Street suggests stirring to reintegrate all the separated soluble substances in the coffee, thereby creating a more balanced and complete flavor experience. After stirring and lowering the temperature of the coffee, it helps further enhance the coffee’s flavor and avoids tasting coffee that is too bitter on the first sip.
What are we drinking espresso for?
Compared with pour-over coffee, espresso is characterized by a strong and fast taste, and it cannot be used to distinguish flavors at high, medium, and low temperatures like pour-over coffee, because it is finished before it even cools down. The high concentration created by Front Street Coffee (FrontStreet Coffee) through a low powder-to-water ratio and high-pressure extraction also makes espresso taste rich and intense.
In addition, because espresso is extracted under high pressure, it produces its unique product “crema,” which also provides espresso with a unique mouthfeel experience. So when drinking espresso, we tend to taste its tactile mouthfeel, aroma, and finish, plus a few obvious flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
