Espresso

Getting an Espresso from the Grinder to Your Plate

Coffee consumption has skyrocketed over the past few decades, helping to spark a coffee revolution across the world. One of coffee-drinking culture’s most popular creations is the espresso – a short, espresso-based beverage that is used as the foundation for many other specialty coffee drinks. While espresso may come to mind as a simple drink to make, the journey from the grinder to the plate is an intricate dance of science and technology coming together to form one of the most beloved coffee styles.

From the moment that coffee beans are ground to the time that espresso reaches your plate, a lot of chemical, biological, and physical processes play an essential role in producing an enjoyable cup. In this blog post, we'll explore the series of steps that must occur before an espresso can reach your plate.

Grinding the Coffee Beans

The first step in creating espresso lies in the grinding of the coffee beans. When the beans are ground, they're broken into small pieces that can then be percolated through the espresso Brewer. This grinding process is vital to the production of consistent and flavorful espresso. If the grinds are too coarse or too fine, or ground unevenly, it will result in an extract of espresso that is either under or over extracted. Over extraction can lead to a bitter-tasting espresso while an under-extracted beverage will lack flavor and be unappealing.

Maintaining consistent grind size and uniformity is a challenge all baristas and amateur home espresso makers face. The key to the perfect grind is a burr grinder. A burr grinder grinds the beans at various adjustable settings, ensuring that the beans are evenly divided into small, even-sized pieces. The grind size will affect the flavor of the espresso you make, so it’s important to find the right consistency for your taste.

The Extraction

Once the coffee beans are ground to the optimal size, the second step in the espresso-making process is extraction. During the extraction process, hot water is passed through fine grinds of the beans for a certain amount of time. As the pressure and temperature of the water increase, compounds containing compounds such as caffeine, minerals, and acids are released. This combination of heat and pressure dislodges the richest flavors, oils, and solubles within the bean.

The extraction process is different for every method of pouring an espresso. When using a “pump-driven” espresso machine, water is heated and pressurized, and then forced through the ground coffee. Usually, seven to nine “bars,” or levels of pressure, are used to achieve optimal extraction. For stovetop espresso makers or manual lever espresso machines, the barista creates the pressure necessary to obtain the right flavors and substances out of the beans. Because of the varying pressures used for extraction, the resulting espresso will taste different for each espresso-making device.

Steaming the Milk

Most espresso drinks are made with steamed milk, and steaming is a crucial part of producing the perfect espresso beverage. When steaming, hot steam passes under pressure through cold milk and converts the liquid into foam. Depending on the type of steaming method used, different textures and flavors can be achieved. The is an art form that many baristas strive for, since the correct steaming will provide an espresso beverage with a smooth and creamy mouthfeel.

To get the perfect foam, baristas heat the milk to a temperature of 150-160 degrees Fahrenheit. This is known as the optimal temperature range for steaming, because higher temperatures can lead to burnt or overly cooked flavors. As the milk heats up and becomes foam, it starts to absorb the flavor of the espresso; this is why the foam and pull of espresso are two of the elements considered when tasting an espresso shot.

Making the Shot

The last step in the journey of the espresso-making process is the making of the shot itself. When the extraction and steaming are done correctly, a shot of espresso should be well-balanced and aromatic.

The making of a proper shot of espresso is more than just the sum of its parts. A skilled barista must be able to package the elements of extraction, tamping, and brewing into one cohesive shot. Tamping is when the barista packs the ground espresso into the portafilter. This step ensures that the grinds are evenly distributed, ensuring a smooth and even extraction. To make sure the espresso isn’t over-or-under extracted, the barista must pay attention to the timing. The ideal shot should take around 24-26 seconds, enough time for all the flavors to mix into the espresso.

In addition, a making a great espresso shot involves the right timing, as pressing down on the portafilter immediately after the extraction leads to an over-extracted, bitter result. Furthermore, baristas must pay attention to the visual aspect of the espresso production, generously “tapping” and “sweeping” out the grinds as the shot is extracted. This will ensure a consistent density throughout the pull and even extraction.

Serving the Espresso

At this stage, the espresso shot is ready to be experienced by the customer. The shot of espresso should be served warm in an espresso cup to bring out the best in aroma and flavor. It’s also important to remember that the foam and cream should be velvety and glossy. The foam’s texture should feel like velvet if touched, not too soft nor too hard, and when drizzled, the milk should make streaks or design elements on the coffee.

To assemble a macchiato or cappuccino, the barista pours the espresso shot into a cup and then follows by topping off the drink with the foamed milk. This serves to both enhance the flavor of the espresso while giving a balanced and pleasant mouthfeel to the drink.

Conclusion

Making an espresso from the grinder to the plate is a complex series of steps that require skill, attention to detail, and a knowledge of coffee science. From the correct grinding of coffee beans to the art of steaming milk, it takes multiple processes to produce the perfect espresso. As the demand for espresso continues to grow, so does the appreciation for the craft behind making an exceptional espresso shot.