Espresso

Do I really need to introduce this?

Just kidding, sorry, Espresso is a concentrated coffee brewing method that uses high pressure to push hot water through finely-ground coffee, creating a rich, full-bodied shot with a layer of crema. Developed in Italy, espresso is typically brewed in about 25–30 seconds, resulting in an intense, complex flavor profile in a small serving (Illy, n.d.; Rao, 2019). It serves as the foundation for many popular drinks like Lattes, Cappuccinos, and Americanos.

However, is it easy to get a perfect one?

Of course not!

Achieving a perfect espresso is a notoriously complex and elusive goal, demanding precision and a deep understanding of various technical factors that can be difficult to control consistently. Minor variations in grind size, tamping pressure, or water temperature can throw off the extraction process, often resulting in sour, bitter, or otherwise imbalanced flavors that fall short of espresso’s potential. Despite advanced equipment, maintaining the exact 9 bars of pressure required for an even extraction proves challenging, as even high-end machines may struggle with consistency, leading to fluctuations that disrupt flavor and crema quality (Daily Coffee News, 2019). 

The espresso-making process is unforgiving—small mistakes can amplify into significant defects, turning what should be a rich, balanced shot into an unsatisfying experience. For baristas and technicians alike, this delicate balancing act reveals espresso's inherent volatility and the limits of technology and skill in the pursuit of perfection. Mastering espresso requires not only knowledge and skill but also a near-obsessive attention to detail and the willingness to constantly adjust and fine-tune, underscoring why great espresso remains a high art form that few can reliably achieve.

Step-by-Step Guide by Illy

1. Prepare and Dose: Weigh and grind the coffee, aiming for a fine consistency that can hold up under pressure without over-extracting (Illy, n.d.).

2. Tamp: Distribute the coffee evenly in the portafilter, applying firm and consistent pressure to create a compact puck. This ensures even water flow through the coffee (Hoffmann, 2018).

3. Brew: Start the extraction, aiming for 25–30 seconds for a balanced shot. If extraction time deviates, adjustments in grind size or tamping may be needed (Rao, 2019).

4. Observe: The espresso should flow smoothly, producing a shot with crema. A quick flow may require a finer grind; a slow flow, a coarser grind (Hoffmann, 2018).

In addition to factors like pressure and grind size, Total Dissolved Solids (TDS) plays a crucial role in achieving the perfect espresso extraction. TDS measures the concentration of dissolved particles, which directly impacts the espresso’s strength, flavor intensity, and mouthfeel. Ideally, an espresso shot should have a TDS of around 8–12%, depending on personal preference and coffee characteristics (Correia, Soares, Tribess, & Oliveira, 2019). A high TDS often indicates over-extraction, resulting in a bitter and heavy shot, while a low TDS can signify under-extraction, yielding a sour or weak flavor profile. Balancing TDS is essential for a harmonious shot, as it reflects the successful dissolution of desirable coffee compounds while avoiding an overpowering concentration of solubles. Accurate control of TDS, in conjunction with other extraction variables, is thus essential for crafting a consistently rich and balanced espresso.