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Fragrance

The fragrance is the smell of the ground coffee before the addition of the water. Evaluate the fragrance from weak (0) to strong and potent (3). Negative numbers reflect fragrance faults resulting from defects. Among these the fruity fragrance of a fermented coffee is the most potent.

Coffee Aroma

Rate the intensity of the coffee aroma as the nose is first exposed to the wet grounds. The aroma can help you evaluate the flavor and brightness of the coffee. The aroma should be followed while the coffee brews, but it is most potent after breaking the crust of coffee.

Coffee Body

Body is the weight of the coffee that can best be sensed by allowing the coffee to rest on the tongue and by rubbing the tongue against the roof of the mouth. Coffee body ranges from thin, to light, to heavy and is a result of the fat content. The viscosity, however, results from proteins and fibers in the brew. Medium-dark roast styles often display a heavier body than lighter roasted coffees.

Acidity

Acidity is the bright and dry taste that adds life to the coffee. Perceived acidity does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present in coffee. Acidity is akin to the dry but bright sensation experienced on the back sides of your tongue while drinking a red wine.
Aftertaste

Aftertaste is the sensation that is experienced after the coffee is swallowed. It is the lingering remnant of the coffee taste that often changes over time.

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Coffee Beans: Grinding Guide

Coffee is freshest immediately after it is ground. After grinding coffee beans, the volatile oils that were previously protected inside the bean are exposed to the air which oxidizes and stales the coffee. This effect occurs immediately after coffee grinding so it is important to tamp and extract the espresso as quickly as possible. The coffee grinder should be activated for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used. Instead of two pulls on the doser, the barista should pull several times until the entire basket is filled with ground coffee. Espresso coffee should be ground to a size in which the extraction process takes 23-28 seconds. It is important to only adjust the grind and not the pressure one tamps with to control the flow rate. In addition to particle size, the humidity plays a dramatic role on extraction time. Since coffee is hydroscopic, it absorbs moisture from the air causing a tighter pack and longer extraction time. Thus, the grind setting must be changed slightly throughout the day as the barista perceives changes in extraction tim

Espresso Tamping is an art that is often neglected in espresso preparation. The goal is to create a pellet of coffee through which the hot water from the espresso machine will penetrate evenly. Since the water from the espresso machine is under pressure, the espresso pellet must be hard and evenly tamped. The water only knows how to go from a region of high pressure to a region of low pressure. Therefore it is important to prevent paths of least resistance in the coffee pellet and force the water to evenly permeate and extract the coffee.

This chapter assumes that one has read and understood how to dose the coffee properly. After the ground coffee has been dosed into the porta-filter it is unevenly distributed. Hold the porta-filter in one hand while using the other hand to quickly, but gently level the coffee. This is usually accomplished by pulling the coffee to one side of the basket with a slightly curled pinky, then pushing the coffee back to the opposite side of the basket (Picture 2). The key is to evenly distribute the coffee without pressing into the grounds or leaving any empty space on the sides of the basket.

Correct Espresso Tamping

Once you are done distributing the grounds, it is time for the first tamp. Without moving the porta-filter, hold the espresso tamper so that the base of the handle fits into the palm of your hand. Your wrist should be straight, and the espresso tamper should be a straight extension of your arm. Press gently on the coffee with five pounds of pressure

The next step is to apply the finishing espresso tamp (Picture 5). The shape of the pellet has already been formed, and the finishing tamp confirms this impression. With the tamping tool held as before, press on the pellet with thirty pounds of pressure. It is useful to tamp espresso on a bathroom scale until you become comfortable with the amount of force necessary to achieve the appropriate pressure. After tamping, turn the espresso tamper 720° while continuing to apply pressure to polish the surface. Make sure you tamp evenly. An uneven espresso tamp will result in an uneven extraction.

The above steps should be carried out in about thirty seconds. Although speed is important, it is necessary to be careful not to bump the basket during this process. Sharply hitting the basket will unevenly distribute the grounds allowing shortcuts for the water to pass through. As any scientist can appreciate, the path of least resistance is preferred. If there are any weak spots or holes in the espresso pellet the water will push through this area, over extracting this portion of coffee while under extracting the rest of the pellet. Improper espresso tamping will result in a twirling pour or white crema.

Check the spacing above the espresso pellet and below the dispersion screen. You can do this by dosing, distributing, and tamping as described above. Then insert the porta-filter and remove it. Does the screen or screw press down onto the coffee? If so, the coffee will not have enough room to expand as it is brewing. On the other hand you want to have between 16-18 grams of coffee in the basket. Experiment with these two factors until you achieve a good height for the espresso pellet.

Choosing the Correct Espresso Tamper

Just as correct espresso tamping is essential, so is the use of a proper espresso tamper. The first action you should take is to throw away the plastic round bottom tamper that you currently have. The espresso tamper should be made of aluminum or similar light metal and should have a diameter so it fits firmly into the basket. Video of tamping process: Large (6.72 Mb) or Medium (929 Kb)

The espresso is ready to be extracted after correctly roasting, blending, grinding, dosing, and tamping the coffee.

Before placing the porta-filter in the group head, allow 2 ounces of water to flow through the head. This is called temperature stabilizing. Tightly place the porta-filter in place and place a pre-warmed glass below the spouts of the porta-filter. Use the manual switch to begin the pre-infusion cycle. This distributes water over the top of the espresso pellet to allow it to expand and seal properly before blasting it with pressurized water.

For 1.5 ounces of espresso, the extraction should take between 23-30 seconds where the time starts when the espresso begins to flow from the spouts. To prepare excellent espresso, the pour should look like warm honey dripping from the spouts. Manually stop the extraction if the espresso turns a slight shade lighter in color. If it took longer than 30 seconds, adjust the grind to be larger in size. If it took less than 25 seconds, adjust the grind to be smaller. Do not vary the pressure you apply in tamping since you only want to adjust one variable at a time. By adjusting the tamping pressure you are simultaneously adjusting several parameters that will often result in an undesirable product even if you do attain the right timing.

Click here for a printable review of the methods of espresso preparation.

Perfect Extraction: large (9.73 Mb), medium (1.02 Mb), or small (359 Kb).

Under Extraction. Pour time too long for one ounce shot: medium (1.2 Mb) or small (361 Kb).

Espresso

The best espresso should be extraordinarily sweet, have a potent aroma, and flavor similar to freshly ground coffee. The crema should be dark reddish-brown and smooth, yet thick. A perfect espresso should be enjoyable straight with no additives, yet bold enough to not disappear in milk. A pleasant and aromatic aftertaste should linger on the palate for several minutes after consumption.

The following steps describe in detail how to make espresso. You will also learn about the various factors and problems with espresso that limit its perfection. If any of these factors are off, you will not achieve a high quality espresso.

Making Perfect Espresso

Blending Espresso

Without a good espresso coffee blend you cannot have a good espresso. The best espresso coffee beans are blended to achieve the sweetness, aromatics, and smoothness desired in espresso. The espresso blend must also be fresh. We recommend using espresso within four days of roasting. Please see the espresso blending section for help on creating your own blends or order some excellent espresso blends from roasted coffee suppliers, such as Caffe D’arte or Espresso Vivace.

Roasting Espresso

Too often you will find espresso roasted very dark. This results in a bitter, charcoal tasting brew. People that know how to make an espresso will roast light to preserve the aroma and sugars. For more information, read the section about espresso roasting.

Grinding Espresso

The grind must be continuously monitored throughout the day to achieve an extraction time of 25-30 seconds. Do not change the pressure you tamp with to compensate for a grind that has become too large or small. For more information, read the section about espresso grinding.

Espresso Grinder

A high quality burr grinder is essential for espresso. A conical burr grinder is preferred to flat burrs since the particle size is more even, they last longer, and the coffee is not heated during the grinding process. If the burrs become hot thecoffee aroma will be diminished. A conical/parallel hybrid blade is considered the best design by many coffee professionals.

Dosing Espresso

Coffee must be freshly ground to achieve peak flavors. Grind and dose on demand. When someone orders an espresso grind only what is necessary for one shot, dose properly, tamp, and brew. Discard any espresso grounds that are not used within 30 seconds. For more information, read the section about espresso grinding and dosing.

Distribution in Portafilter

Distribute the coffee evenly after dosing in the porta-filter before tamping.

Tamping Espresso

Tamp the coffee once very evenly with 5 lbs of pressure, then once with 30 lbs of pressure, and polish 720° with 20 lbs of pressure. For more information, read the section about espresso tamping.

Water mineral content

The water used for espresso must be filtered. Some cities must even compensate for the mineral content of their water. Over time oxygen will be forced out of the water in the espresso machine leading to off tasting water. Try filling a small glass with water, letting it cool, and tasting it for off flavors. If the water tastes strange you may want to dump the tanks daily and begin with fresh water.

Water temperature

The water temperature should be stable and somewhere between 92-96°C. Choosing the best espresso machine is very important to both water temperature and temperature stability.

Temperature stabilizing

A stable temperature helps ensure that you prepare excellent espresso. For more information about stabilizing the temperature of your espresso machine, read about espresso temperature stabilizing.

Water pressure for Espresso

The pressure of the water forced through the espresso should be between 9 and 10 atm. This pressure is responsible for the development of the crema.

Boiler pressure

The boiler pressure determines the amount of water to be incorporated in the steam. If your milk is not foaming correctly as described in the section on latte art, you may want to experiment with different boiler pressures. Boiler pressure, however, should only be altered by professionals. You can check your boiler pressure by looking at the boiler pressure gauge on the front of most espresso machines.

Extraction time

Extraction time to fill two 1-oz cups should be between 25-30 seconds. Despite the time the pump should be turned off if the espresso becomes slightly lighter in color. The goal is to have a dark red espresso take approximately 25-30 seconds to brew with no change in color. Fore more information, read the section on extracting espresso.

Porta-filter and basket

The porta-filter should always remain the same temperature as the water used to brew the espresso. Therefore it should always remain in the group head. The basket should hold 16-18 grams of coffee and must be straight walled. Curvatures in the basket will lead to uneven extraction.

Timeliness

Act quickly, but carefully. You should spend no longer than 30 seconds for the time it takes to dose, distribute, tamp, pre-heat, and brew the espresso.

Espresso machine cleanliness

Coffee machine cleaning is probably the biggest problem with espresso today. If the machine, basket, and porta-filter are not cleaned regularly, the espresso will always taste rancid.

Espresso grinder maintenance

Everyday the burr blades should be swept clean. Between shots you may want to brush out the excess espresso that gets stuck between the burrs and the dosing chamber. The burrs must be replaced at least yearly so that they continue to produce coffee granules with a maximal surface area.

Environmental Factors

The humidity and temperature will change throughout the day. Since coffee is hydroscopic (absorbs moisture), the grind size must be changed throughout the day to achieve a brew time of 25-30 seconds. The temperature will not affect the espresso like the humidity, but it is important to avoid exposing the coffee to any high temperatures until brewing.

Espresso cup

The espresso cup should be pre-heated from a source other than the espresso machine. Filling a cup with water from the espresso machine prior to brewing the espresso will lower the temperature of the water in the boiler and the espresso extraction will be uneven. The espresso cup should have thick walls and a narrow mouth to retain heat and aroma, respectively.

Practice makes perfect

If you want to learn to make espresso, it is essential to practice and experiment. The key to making espresso is to realize that it always has further potential. By changing any one of these factors you can improve or diminish its potential. Espresso preparation is an art that demands the precision and dedication of science. I have never achieved, nor have ever seen anyone make a perfect espresso. A perfect espresso is more of a concept than an actuality. The beauty is that espresso is volatile and difficult. If it were easy, we would develop a machine that knows how to make a perfect espresso every time. There are so many factors involved in espresso preparation that only a human mind and a passionate heart can begin to understand and control its complexity.