Espresso
Decoding the Delicious: Your Guide to Understanding Espresso
First things first, what is an espresso? Ask any coffee enthusiast, and you're likely to get a different answer each time. Is it a specific recipe? A precise coffee-to-water ratio? Or simply that rich, concentrated liquid extracted from a pressured machine? Personally, I think all those answers hold a kernel of truth, as long as the result is delicious!
However, it's important to understand that each aspect of making a good espresso is deeply interconnected. Think of it like the cogs in a finely tuned machine. Change one gear – the grind size, the dose, the temperature – and you'll likely need to adjust others to ensure the whole system runs smoothly. Fail to do so, and you might end up with a poorly performing machine… or a less-than-stellar shot. Espresso can seem complicated and even intimidating at first, but once you grasp how each variable influences the final cup, you unlock the potential to consistently brew something truly great. So, perhaps my initial "hot liquid out of the machine" wasn't entirely wrong, but there's definitely more to the story!
The Allure of Espresso: Why the Fuss?
Why is espresso so good? It's a seemingly vague question with a multitude of answers. There's almost no doubt that first-time espresso drinkers might struggle to appreciate its intensity, even if it's a beautifully brewed shot. That initial pucker and "ugly face" are pretty common! It's a lot about training your palate and truly understanding what's in the cup. Just like appreciating fine wine or craft beer, your taste buds need time to adapt and discern the nuances. So, don't be discouraged by that first sip.
Understanding the type of espresso you're drinking is also key. Unless you specifically enjoy a bold, dark, and bitter experience (which, let's be honest, hits the spot sometimes!), look for cafes that highlight single-origin espressos on their menu. Unsurprisingly, these are exactly what they sound like – espressos brewed using beans sourced from a single farm, region, or even specific lot. Most specialty coffee shops will offer these for their black coffee options. Generally, single-origin beans destined for espresso are roasted lighter to preserve the unique flavour characteristics that the origin has to offer – think bright acidity, fruity notes, or delicate floral aromas.
Blends and the Magic with Milk
What about espresso blends or those specifically crafted for milk-based drinks? Personally, I've been on a milk coffee kick lately! The milk coffee scene, especially here in Sydney, is evolving rapidly. It's fascinating to see how different cafes and roasteries are innovating their milk coffee offerings to capture attention and stand out from the crowd.
The most common flavour profiles you'll find in milk coffee blends often revolve around comforting notes of caramel, chocolate, and nuts. Take a look at almost any bag of "milk blend," and one of these descriptors is bound to appear, and for good reason – these profiles generally complement milk beautifully. However, you might also start seeing fruity notes creeping into the mix. This might sound a little unusual at first, but trust me, never judge a coffee by its flavour description alone. Some of the most incredibly sweet and mind-blowing flat whites I've had featured surprising fruit notes in the coffee. More often than not, blends with these fruitier characteristics also shine as a straight espresso or a long black. It's all about balance and how the roaster has carefully selected and blended the beans.
The Recipe: A Starting Point, Not the Finish Line
The most common espresso recipe you'll hear, at least around Sydney, is often around
23 grams of coffee in, yielding 45 grams of liquid out, with an extraction time of around 30 seconds, often including a 0-5 second pre-infusion and a brew temperature of 93°C. I'd say this is a pretty solid starting point and a good all-rounder, especially for milk-based coffees or more developed (darker roasted) single-origin espressos.
But what about those lighter roasted single origins or the exciting, sometimes funky, experimental processes we're seeing more of lately? This is where that standard recipe might need some tweaking.
Diving Deeper: The Importance of Ratios
Let's talk ratios. The most commonly cited ratio for espresso is
1 part coffee to 2 parts liquid (1:2), give or take. It's a simple enough concept, but it can also be quite limiting. For example, if you're working with a more intensely fermented coffee that you want to taste less overpowering, you might want to introduce a dilution factor by using a larger ratio, perhaps pushing towards 1:2.5 or even 1:3.
Now, at this point, some purists might argue that it's no longer technically an "espresso." But I have to ask – if it tastes better and achieves the desired flavour profile, does the label really matter as much? Ultimately, the goal is a delicious cup. Understanding ratios gives you the power to manipulate the intensity and flavour concentration of your espresso, opening up a whole new world of possibilities.
