Getting started in the world of coffee: Espresso basics

published on September 17, 2024 — by Marc-Alexandre Emond-Boisjoly — 15 mins of reading —


You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions?

Our "Getting started in the world of coffee" series is here to help you take your first steps into the world of specialty coffee. We'll be covering topics such as storage,extraction and the basics of roasting, among others.

Welcome, and please don't hesitate to ask us your questions!

In this article, we'll explore a subject you've all been looking forward to: how to make a great espresso. We'll cover the secrets of making a balanced espresso that doesn't get lost in the milk and stays consistent throughout your coffee bag.

You'll discover that making 36g (or 45g, depending on your preference) of espresso perfectly suited to your taste is more complex than it sounds.

The history of espresso

The invention of the espresso machine dates back to the late 19th century, when coffee consumption exploded in the Mediterranean. This trend created a need to serve coffee faster to satisfy a growing number of customers.

The first patent for a steam-powered coffee machine was filed in 1885 by Italian Angelo Moriondo. However, this first machine did not produce coffee cup by cup and used very low pressure. The evolution to the modern espresso machine really began in the early 20th century with Luigi Bezzera and Desiderio Pavoni. They introduced key innovations such as the filter holder, multiple nozzles, steam nozzle and pressure control valve. The first modern espresso machine was unveiled in 1906 at the Milan Fair.

A major breakthrough came after the Second World War with Achille Gaggia, who considerably increased pressure from 2 bar to 8-10 bar, and introduced a pump-and-piston system to standardize the amount of water used.

Finally, in 1961, Ernesto Valente marked another milestone with the creation of the Feama E61. This innovative machine featured an automated pump, direct water connection via a plumbing system, and internal kettle heating. Above all, it was now compact enough to fit on a countertop!

Since then, the basic elements of espresso machines have remained the same, although they have been modernized and the design has become more futuristic.

Covalent servi en espresso par torréfacteur de café 94 celcius

The Espresso Principle

The word "espresso" comes from the Italian word "esprimere", meaning "to extract under pressure". The principle of espresso is to rapidly extract a small dose of coffee using high-pressure hot water, pushed through very finely ground coffee beans. This creates a coffee concentrate that gives a short, but intensely flavored cup.

According to Italian tradition, a good espresso is based on the 4 M :

  • Macchina The espresso machine
  • Macinazione fineness and uniformity of grind
  • Miscela type of coffee bean (single origin or blend) and roasting method
  • Mano barista expertise

Regardless of the quality of the bean or the machine, it's the barista's experience and know-how that make all the difference in making an exceptional espresso.

Espresso setting

We won't go into detail here about the machinery (espresso machine and grinder) or the various types of coffee (see our specific articles on this subject). Instead, we'll concentrate on the settings you need to adjust to get an espresso that's just right for you.

When making adjustments, it's essential to change only one parameter at a time, and to take notes to monitor the results.

Grinding

The grind has a direct influence on coffee extraction time. Traditionally, the ideal extraction time is around 30 seconds for a 1:2 ratio (coffee:water).

  • Uniformity The grind must be uniform to ensure even extraction. Since extraction is rapid and takes place under high pressure, non-uniform grinding will result in uneven extraction. Water will flow faster around the larger beans and stagnate around the finer ones, which can produce a bitter, acidic espresso lacking in balanced flavor.
  • Slimmer A finer grind slows the passage of water, lengthening extraction time. This extracts more aroma and adds texture to the espresso. However, be careful not to grind too finely: this can block the passage of water (or even damage the machine), resulting in a very bitter espresso.
  • Rougher A coarser grind will accelerate the passage of water, reducing extraction time. This can intensify acid and fruity notes. However, avoid over-coarsening the grind, as this can lead to overly acidic or tasteless coffee.

By adjusting these settings, you can fine-tune your espresso to suit your exact preferences.

Le meilleur café espresso torréfié au Québec

Ratio

Traditionally, the ratio for espresso is 1:2, which means that for every gram of ground coffee, you get two grams of coffee in the cup. It is therefore crucial to weigh both the ground coffee and the final coffee in the cup. When you want to adjust the ratio, it's best not to change the grind immediately. Start by finding a ratio that suits you, then adjust the grind if necessary.

  • Shorter ratio With a shorter ratio, less water passes through the beans, resulting in reduced extraction. The result is a more acidic, fruitier cup. Be careful not to reduce the ratio too much, as this can make your espresso too acidic.
  • Longer ratio A longer ratio means more water passes through the beans, resulting in a more complete extraction. The result is a sweeter, more complex cup. However, avoid increasing the ratio excessively, as this could make your espresso too bitter.

Adjust the ratio according to your taste preferences to obtain the ideal espresso, while keeping a close eye on the effects on taste.

A few tips

  • Weigh your ground coffee and your coffee in a cup to ensure uniformity.
  • Take the time to play around with the settings bit by bit. Unless your espresso flows very quickly or really too slowly, don't make big changes all at once.
  • Stir before tasting. Crema on top is more bitter, and coffee contains more bitterness at the bottom of the cup than on top.
  • Taste all your espressos! Even if it looks horrible, you may be in for a pleasant surprise.
  • Find a starting point. This could be the traditional 1:2 in 30 seconds, or other parameters you like in general.
  • If you have the options on your espresso machine, don't hesitate to play with pre-infusion (same principle as for a filter, this will allow the coffee to prepare for extraction) and temperature (lighter roasted coffees will prefer a higher temperature).
Tags: Café de spécialité Découverte Espresso extraction Recette Troisième Vague
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