The Art of Espresso

While coffee shops are advertised as being a peaceful place to lounge or get work done, they can be an intimidating atmosphere with menus written in foreign languages for many. Espresso is a balance between a science and an art, and it takes time to understand its complex nature. Behind that pricey cup of coffee is a process that was researched and chosen to best bring out the depth of flavor.

There are many options with eclectic pricing when it comes to the espresso machine. For those interested in acquiring this skill, picking out a machine is the first step. For others who are content with their local coffee shop orders, worrying about the machinery is not necessary as companies invest in high functioning professional machines that cost as much as a car. Luckily, there are much more affordable options for personal use. The first step is deciding between manual and automatic choices. In order to fully commit to learning, manual is the way to go. Automatic will still provide decent results, but you will have less control. Popular brands, such as Nespresso, mainly produce automatic machines where you purchase pods that are pre-measured. While this approach is convenient, you sacrifice fit different budgets. Important things to look for when deciding on a machine include a pressure quality and freshness. For manual machines, Breville is a company that offers many selections that best monitor, a grinder with adjustable settings and a steam wand.

With the purchase of a manual machine, the type of coffee bean you buy will have a large impact on the shot of espresso you pull. Espresso comes in the form of a shot, which is about one ounce. It is a condensed form of coffee causing it to be very strong. The type of coffee bean that is used for espresso is a dark roast. This just means that the coffee beans are roasted for longer and require more heat, giving it the darker appearance. You’ll want to purchase your choice of dark roast in the form of whole beans, given that the espresso machine has a grinder on it. This will optimize the freshness of the bean, also allowing you to obtain the right grind size. For espresso, the grind should be very fine. Depending on what brand of coffee you buy, you might have to adjust the grind amount and grind size on your machine based on the results you get. This is due to the natural oil content that exists in the bean. The hot water that is pushed through reacts differently with different amounts of oil, so it is perfectly fine if it takes a few shots to figure out what amount and size combination works best. To pull the shot, you need to fill the portafilter with the ground coffee and then tamp it. The tamp is a tool that allows you to apply pressure to the coffee grounds in the filter, making it compact and set in place. To know if you applied the correct amount of pressure, you will need to keep an eye on the pressure gauge. The monitor will stay low during the pre-infusion stage, where the hot water soaks the grounds evenly, preparing for an even extraction. After a few seconds, the espresso will be produced for around 20 to 30 seconds. If the time is significantly lower, then you did not apply enough pressure while tamping and the monitor will show a low pressure. If you notice that the pull is taking much longer, then you tamped to hard, which compacts the grounds. When this occurs, the hot water will be sent at a higher pressure, straining to break through the grounds. The correct amount of pressure will produce a layered shot that is easily differentiated. The heart of the espresso is the darkest layer on the bottom. This is the bitter section and also the most potent, giving the espresso its known “bite.” The body creates the majority of the shot. It is the middle section that is a medium brown color. The top layer is the small golden section called the crema. This layer holds the sweetness that differentiates a good shot from a bad one. It has a shiny appearance from the oils and has the sweetest taste that balances out the heart. Now that the perfect shot has been pulled, a step that many people miss is to not let the espresso expire. After about 30 seconds of leaving the espresso untouched, it will turn bitter and no longer have a rich taste. To prevent this, make sure that pulling the shot is the last part of your drink assembly so you can add it right away.

Now that you know the key element, it is time to learn about the different drinks. The most common drink is the latte. This is a milk-based drink that can come iced or hot. For a hot latte, the milk is steamed with a wand attached to the espresso machine. The goal is to spin the milk in a circular direction with the steam wand until it reaches your desired temperature with a small amount of foam. After it is steamed, it should have a shiny finish when swirled, looking similar to wet paint. The milk is then added to freshly brewed espresso. The iced version requires less effort with the milk going straight from the carton to the cup. If you are a fan of chocolate, a mocha is the same as a latte but has chocolate syrup. A lesser-known drink is the flat white. With roots in Australia, the flat white is like a latte but with less milk and foam. This drink is perfect for those who want a stronger tasting drink with less dairy. Next is the cappuccino, a hot classic drink. A cappuccino is very similar to a latte but has more foam on top. When the milk is being steamed, air is incorporated into the milk before it is heated. The wand stays toward the surface, stretching the milk while adding enough air to make the foam. A correct cappuccino will consist of equal parts espresso, steamed milk and foam. Moving away from milk-based beverages is the americano. In this drink, the espresso is added to either iced or hot water. It is very similar to everyday brewed coffee but is perfect for those who prefer the taste of espresso. Contrary to what Starbucks believes, a macchiato is simply espresso with a spoon of foam on top. Many customers who order this at smaller coffee shops are surprised to receive this due to the false information that Starbucks has led them to believe. All of these are the common espresso drinks that are typically found in coffee shops around the world. Of course, more drinks are offered than just those that contain espresso, but this serves as a starting point into the world of coffee.

With the knowledge of what goes into that $5 cup of coffee, it is time to decide if mastering this science and art is for you. After learning about the detail that goes into espresso, it is completely understandable if you would rather save the time and just continue ordering from your favorite business. At least with this information, you should feel more confident in front of the overwhelming menus. With that being said, it is always helpful to know where your money is going and what exactly it is that you are consuming.