Espresso is a specific style of coffee drink that is ‘pulled’ from an espresso machine that is designed for this single purpose.
Espresso can be enjoyed on its own for its full, rich coffee flavor. It is also used to create many different coffee drinks, from cappuccinos to lattes, and the majority of drinks you find on the coffeehouse menu.
Espresso is a full-flavored, concentrated form of coffee that is served in “shots.” It is made by forcing pressurized, hot water through very finely ground coffee beans. This process is called “pulling a shot.”
Unlike most coffees, espressos have “crema.” This is a froth of reddish-brown color that forms when air bubbles combine with the soluble oils of a fine-ground coffee. The crema adds to the rich flavor and alluring aroma of espresso. Oftentimes, the crema is a mark of a proper espresso made with a quality, perfectly ground coffee by a skilled barista.
1. Boiled water in espresso machine between 94º to 96ºC
2. Grind 20g of coffee inside the portafilter
3. Brew ratio must be between %50-%65 than pull espresso shot between 30g-40g
Tamp grounded coffee in portafilter, tamping preasure like 15 kg. Put portafilter to espresso machine group gently. Extraction time takes between 27 to 32 seconds, here is some extraction time results
- Fast extractions (15 to 20 seconds) result in acidity, reduced sweetness, and high bodies.
- “Standard” extractions (21 to 35 seconds) tend to be sweet, acidic, and well-bodied.
- Slower extractions (36 to 40 seconds) can be bitter and low-bodied.