Espresso is the heart of the Italian art of coffee preparation and one of the most complex coffee preparation methods, requiring precision and quality at every step. This intense and aromatic coffee drink is not just a drink, but a true work of art, creating a unique experience of flavors and aromas.
The history of espresso: This legendary coffee preparation method was born in Italy at the end of the 19th century, when Luigi Bezzera invented the first espresso machine in 1901. The word „espresso” means „quickly made” or „pressed” – which reveals the essence of this method.
Step-by-step instructions for making espresso coffee
Ingredients needed:
- 8-10 g freshly roasted coffee beans per espresso
- 16–20 g coffee beans for a double espresso (doppio)
- 25–35 ml filtered water (final amount)
1. Grind the coffee beans precisely
Finely grind the desired amount of coffee beans (8-10g for a single espresso, 16-20g for a double espresso). The grind size should be very fine, resembling fine salt. Critical aspect: The quality of the grind will directly affect the extraction speed and final flavor.
- Use a burr-type grinder for even grinding
- Grind only before brewing – the aroma of ground coffee quickly disappears
- The grind size should resemble fine salt or the consistency of powdered sugar.
2. Form the coffee tablet in the portafilter
Place the ground coffee in the portafilter of the coffee machine and press it gently but firmly with a special tamper. The pressing force should be about 15-20 kg. Tamping technique:
- Evenly distribute the coffee in the portafilter with your fingers
- Hold the tamper perpendicular to the surface of the portafilter
- Press evenly and firmly, creating a smooth surface
- „Polish” the surface with a light twisting motion
3. Prepare the espresso machine
Rinse the coffee machine with hot water to remove residue from previous brewing and to warm up the system. Then firmly screw the portafilter with the formed coffee tablet back into place. Important aspects:
- The machine must be warmed up to the optimal temperature (90-96°C)
- Rinse the group head without a portafilter
- Screw the portafilter firmly, but not too tightly
4. Extract espresso at the exact time
Start extraction and let the coffee flow for 25-30 seconds, during which time 25-35 ml of excellent espresso will be delivered. Ideal extraction profile:
- First 5 seconds: The coffee should start to drip like dark honey.
- 5-20 seconds: A steady, dark gold stream
- 20-25 seconds: The stream begins to lighten, crema is formed
- 25-30 seconds: Stop when the coffee starts to flow very light.
Professional espresso master tips
Solving extraction problems
- Over-extraction: If the coffee machine brews coffee too slowly (>35 sec), try grinding the coffee beans coarser or reducing the amount of coffee. Symptoms: bitterness, sour taste.
- Under-extraction: If the machine brews coffee too quickly (<20 sec), grind the coffee finer or increase the amount of coffee. Symptoms: sour, weak taste.
- Portafilter optimization: You can also try a different size coffee maker strainer (filter) – different portafilter sizes can improve the quality of extraction.
Coffee quality criteria
- Coffee freshness: Use freshly roasted coffee beans – ideally 7-21 days after the roasting date. Too fresh coffee (< 7 days) may be too carbonated, too old (> 30 days) will lose aromas.
- Water quality: Quality water makes 90% espresso. Use filtered water with a mineral content of 150-300 ppm for optimal results.
- Temperature control: The ideal water temperature for espresso extraction is 90-96°C. Lower temperatures will produce a more acidic coffee, higher temperatures will produce a more bitter one.
The subtleties of espresso art
Crema – the crown of espresso
The perfect espresso must have the creamy top (crema) – is a naturally formed foam from coffee oils and CO2 gas. High-quality crema:
- Golden-brown with darker streaks
- 2-4 mm thick
- Remains for 1-2 minutes after preparation
- Gently "pulls back" from the edge of the spoon
The world of espresso variations
- Ristretto: Shorter extraction (15-20ml in 25s) – more concentrated flavor
- Lungo: Longer extraction (45-60ml in 35-40s) – milder coffee
- Double: Double espresso (16-20g coffee → 50-60ml)
The best coffees for making espresso
Medium to dark roast coffee beans with strong chocolate, caramel and nutty aromas are ideal for the espresso method. Recommendations for Lapina Bakery:
- „"Supremo" blend – classic espresso blend with notes of chocolate and caramel
- „"Super Crema" blend – specially designed for a bright crema layer
- „"Brazil" single origin – nutty aroma with a chocolate finish
- „"Guatemala" single origin – complex flavor with nuances of spices
Hardware maintenance and cleaning
Regular maintenance of your espresso machine is essential for quality results:
- Daily: Rinse the group head after each use
- Week: Clean the portafilter and filter baskets with a special cleaner
- Month: Perform a backflush procedure with cleaning powder
- 2-3 months: Descaling with a special solution
Conclusion: The perfect espresso is a combination of art and science that requires knowledge, experience and quality ingredients. By following these professional steps and tips, you can enjoy a true Italian coffee culture experience at home and create espresso that rivals the best baristas in the world.