How Espresso Is Made
What Happens to the Bean?
What Happens to the Bean?
Espresso is from 1 to 1- 1/2 ounces of dark, heavy-bodied, bitter-sweet coffee topped with a reddish-brown mantle of crema. This crema is actually the emulsified coffee oils, which are forced out under high pressure (8-10 bar) generated by commercial and high-quality home espresso machines. These oils normally don't mix with water as coffee does, and this emulsification under pressure is what distinguishes espresso from strong coffee. In the espresso extraction process, water-soluble substances are dissolved from the ground coffee, the same as in regular coffee brewing. The extraction of espresso transforms the properties of the bean in terms of its mouth feel, density, viscosity, aroma and taste.
The more finely the coffee is ground, the slower the espresso comes out. Generally, for the best shot of espresso, it should take about 25 seconds for the water to pass through the coffee. Sometimes, the consistency of the grind is adjusted to control the brewing time.
When making espresso, it is important not to over-extract it. Espresso can become like a religion to some people. And there certainly is a big difference between a good espresso and a not-so-good one. How much we spend in terms of money or energy in seeking out the best bean is one of those lifestyle choices we all make for ourselves or business. Espresso is the foundation of cappuccino and cafe latte. A good espresso is less obvious under a head of frothed milk, but the quality of the espresso underneath is still an important factor.
