What You Need to Know
The 9-bar pressure forces water through densely packed coffee grounds at 92°C, creating turbulent flow that maximizes surface area contact. This extracts 18-22% solubles while shearing cell walls to release CO2 and lipids that form the crema emulsion.
Espresso's concentrated flavor and velvety texture form the base for milk drinks while showcasing a coffee's terroir. The rapid extraction preserves volatile aromatics lost in slower methods.
Key Parameters
Temperature
93°C
90°C - 96°C
Time
27 seconds
25 seconds - 30 seconds
Equipment
Espresso machine with pump58mm portafilterTamperScale with 0.1g precision
Steps
- 1.
Caffè Normale (Italy): Standard single serving preparation
- 2.
Cortado (Spain): Provides concentrated base for equal part steamed milk