The Perfect Espresso Shot
If you ever watch an espresso shot pour, you know it's hypnotic. The rich dark stream. The golden crema on top. It is just beautiful.
But have you ever though of the science behind it ?
Let's dive in.
The Basics : What makes a great shot
Your recipe is the priority. Like when baking, we need to be precise.
We need to follow a few benchmarks:
Dose: 18g ( depends on the size of your basket, but generally speaking 18g is the right amount)
Yield: ~36g of liquid espresso
Time: 25-30 sec
Temperature: 93 degrees celsius ( Most machines are set at that temperature, some machine are programmable)
Pressure: 9 bar
This is the basic. From dark roast to medium roast, we might need to make some adjustment (water temperature or time).
Common Espresso Mistakes ( and how to fix them)
Unless you own an automatic and boring machine (no judging here), you will make mistakes sometimes and transform the best espresso beans in a below average espresso.
Too sour: Your shot is under extracted. Grind finer or brew longer
Too bitter: Over extraction. Grind coarser and reduce brew time
Weak body ? Increase your dose slightly and check your tamp pressure
I believe that an Espresso is the best coffee drink ever (pour-over is right behind).
You might think that the best way to get a "real" good espresso is at a coffee shop or at a cafe somewhere in Paris or Rome. You're wrong.
Here is how you can maximize your chance to get the best out of your at home equipment:
Weigh everything: As we mentioned earlier, precision is what will elevate your espresso game. Use a coffee scale (you can find one for less than $30cad) with a timer to weigh your beans and the liquid espresso.
Purge your machine: Run a quick water flush to stabilize your temperature. If your machine does not let you program a set temperature, make sure to let your machine warm up (10 to 20min) before using it.
Fresh beans only: When buying a bag, check the roast date ( no roast date, no purchase). Coffee, generally, peaks at 2 weeks after roasting. It will start declining after 4-5 weeks.
Taste, adjust, taste again: Every bag of coffee is different. Always run a test shot. Readjust your grind setting if needed. Treat brewing like cooking, taste along the way.
A Final Sip...
An espresso might be tiny but has such an impact on how your latte or cappuccino will taste.
Give this drink the importance it deserves and next time you pull a shot, let OuiSip in your portafilter.
Cheers,