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For espresso, it is somewhat more difficult than other coffees, because the machine used to make espresso is more precise and a bit more complex than other coffee machines, so it is also more troublesome to operate. Today FrontStreet is here to give a nanny-style tutorial; those who want to make good espresso, come and study carefully.

Espresso, as the world's most famous coffee product/category, has always been known for being rich, mellow and extremely concentrated. Some friends have said, why is it that no matter how I brew at home, I cannot brew espresso as concentrated as what coffee shops sell, and it even ends up burnt!

How to extract espresso?

In fact, espresso is not simply brewing coffee grounds directly with water, nor is it concentrating extracted coffee by heating it. Making espresso requires a dedicated coffee machine, the kind of espresso machine we see in coffee shops that can spit out steam.

The extraction principle of an espresso machine is to heat the water in the boiler to produce steam. Using the pressure of the steam, 94°C hot water is forced at 9-10 bar pressure to pass quickly through very finely ground coffee, extracting a coffee liquid as thick and viscous as honey.

At the beginning of extraction, the coffee liquid appears reddish-brown, with a concentrated and smooth texture. As the extraction time increases, the coffee liquid gradually turns golden yellow, and then light golden yellow.

How to tell whether espresso has been extracted properly?

The extraction of a whole espresso shot is very fast; espresso is usually extracted in just 25-30 seconds. However, because the performance of every coffee machine and grinder varies, there is no specific set of parameters that can serve as a reference for espresso.

Therefore, FrontStreet Coffee can only provide everyone with a starting set of parameters, and you can adjust based on the taste performance of the final espresso: (double basket) use 20g of grounds at a 1:2 ratio + 9 bar pressure + 94°C hot water to extract 40g of coffee liquid; (single basket) use 10g of grounds at a 1:2 ratio + 9 bar pressure + 94°C hot water to extract 20g of coffee liquid. The extraction time is between 25-30 seconds in both cases.

If the flow rate is too fast during extraction or the espresso tastes thin, you can grind finer or increase the dose of coffee grounds for extraction (choose one). If the flow rate is too slow during extraction or the espresso tastes burnt and bitter, you can grind coarser or reduce the dose of coffee grounds for extraction (choose one).

What coffee beans to useto extract espresso?

If you are just getting into espresso, FrontStreet Coffee recommends using a blend made specifically for espresso. The advantage of a blend is stability, and it is also good value. By blending beans from different origins in different proportions, you reduce the chance that a single-origin coffee will reveal its own shortcomings at high concentration and increased extraction.

If you want your espresso to have a unique and rich aroma and flavor, you can try the "FrontStreet Sunflower Warm Sun Blend" used in FrontStreet Coffee shops; the 227g pack is very suitable for home use. This coffee uses Ethiopian Yirgacheffe coffee beans + Honduras Moca Estate coffee beans, and has rich vanilla and chocolate flavors, a creamy smooth mouthfeel, berry-like sweet acidity and hazelnut caramel-like sweetness.

If you want your espresso to be full-bodied without acidity, full of aroma, and rich in crema, you can try FrontStreet classic Italian-style blend coffee beans, which are very suitable for friends who like an Americano with a mellow taste and who want to easily pour latte art patterns. This coffee uses Arabica beans from the Cerrado region of Brazil and the island of Sumatra in Indonesia, plus a small amount of Robusta; the espresso it extracts not only has a rich roasted nut-like aroma, a deep full-bodied quality like dark cocoa, and a caramel-like sweetness and lingering finish, but also, crucially, a very beautiful golden crema.

Espresso Extraction Steps

First, turn on the coffee machine switch and wait for the machine to heat up automatically. Once the temperature on the display reaches 94°C, you can begin preparing for extraction.

Before extraction, wipe the portafilter basket dry, turn on the grinder, and grind enough for a double shot of coffee grounds. Place them on a digital scale and adjust until you reach 20 g.

Next, use a distribution tool to level the coffee grounds, then press the tamper straight down with force to pack the coffee puck firmly, ensuring a more stable extraction.

Then turn on the extraction switch and let water run for 1 to 2 seconds to wet the group head, which also washes away any coffee grounds stuck to it. Next, place a digital scale under the cup that will catch the espresso and tare it to 0, then place it under the group head along with the cup during extraction.

Gently lock the portafilter onto the group head and flip down the extraction switch to start. Watch how the extraction liquid changes; when the digital scale reads 40 g of extracted coffee and the time is about 30 seconds, flip the extraction switch back down.

If you want to make an Americano, prepare a cup with a capacity of 200 to 250 ml, pour in 160 to 200 g of warm water, then pour the espresso into it, and a hot Americano is ready.

If you want to make a hot latte, you need a 300 ml cup. First pour in the espresso, then pour 220 ml of fresh milk into a milk pitcher, steam it to 55 to 60 °C, making sure it has a layer of smooth microfoam, and blend the two evenly, optionally finishing with a nice latte art pattern.

It is important to note that brewing parameters change subtly with daily air humidity and the condition of the coffee beans, so the dose of ground coffee, the grind setting and the amount of extracted coffee liquid all need to be adjusted up or down.