What You Need to Know
The Maillard reaction and caramelization of sugars occur during roasting, while high-pressure extraction solubilizes chlorogenic acids, caffeine, and trigonelline. Crema formation results from CO2 release emulsifying lipids into a stable foam.
Serves as both standalone beverage and flavor foundation for milk drinks, with pressure optimizing extraction efficiency and mouthfeel.
Key Parameters
Temperature
93°C
90°C - 96°C
Time
25-28 seconds
20 seconds - 30 seconds
Equipment
9-bar pump espresso machinePrecision grinder (burr type)58mm portafilterTamper with 15kg force
Steps
- 1.
Caffè Macchiato (Italy): Espresso provides flavor intensity to balance milk
- 2.
Affogato (Italy): Hot/cold contrast highlights espresso's viscosity
The Science
Primary Reaction
Maillard Reaction