Espresso unplugged: Achieving brewing excellence at home

For many, a cup of espresso is more than just a drink; it's a morning ritual or a moment of joy at any time of day. The rich aroma and velvety texture of a well-crafted espresso are simply irresistible. However, achieving the perfect balance of acidity, sweetness and flavour is no small feat – it challenges even the most seasoned baristas. 

The word "espresso" comes from the Italian word for "express" or "fast." This brewing method began in Italy in the 19th century. The real breakthrough came in 1901 when Luigi Bezzera and Desiderio Pavoni patented an espresso machine that used steam pressure to force hot water through finely ground coffee, which laid the foundation for modern espresso technology.

The divide 

There's a big divide in the coffee world: commodity coffee versus specialty coffee. Commodity coffee is what we find in most large coffee chains. It's mass-produced, machine-harvested and blended to create a standardised, generic flavour. 

Speciality coffee, on the other hand, is all about quality. These beans are grown in specific microclimates, hand-picked when perfectly ripe, and only the best beans make the cut. Speciality coffee, often made from 100% arabica beans, boasts complex and diverse flavour profiles.

Home brewing methods such as the French press, moka pot and pour-over are popular, but espresso often seems unattainable. The process requires a certain level of skill and high-precision equipment. 

A guide for making the perfect espresso

Coffee beans: Selecting the right beans is paramount. For optimal results, choose freshly roasted whole beans that are 100% Arabica, preferably single-origin, and sourced within a month of roasting from a local roaster. While different roast levels have distinct characteristics, a medium roast is recommended as it strikes a balance, bringing out the beans' sweetness and complexity. 

Beans cultivated at higher altitudes often possess more intricate flavours, whereas those grown at lower altitudes tend to have simpler, flatter taste profiles.

Bean grinding: The grind size is key to a balanced espresso. If it is too coarse, the coffee will be under-extracted and sour; if it is too fine, it will be over-extracted and bitter. The right grind size is essential to generate the desired pressure (up to 9 bars) and achieve a targeted extraction time, let's say, 30 to 45 seconds.

Dosage and temperature: A double-shot espresso requires 14g to 18g of beans, maintaining a 1:2 ratio of ground beans to extracted coffee. For example, 14g of ground beans yields 28g of espresso. Consistently brewing at a temperature between 195°F and 205°F is also essential.

When these factors are in sync during extraction, the beans can release their full potential, resulting in a well-balanced, sweet, textured and flavorful espresso. Maintaining these parameters may seem complex, but with a little practice, one can skillfully adjust the variables to produce the perfect shot to suit personal preferences.

Steps to extract a double-shot espresso

1. Weigh 14g of roasted beans and grind them finely. Heat water to 212°F.

2. Preheat the portafilter and brew chamber by submerging them in hot water. Dry the portafilter, fill it with the ground coffee, and distribute evenly to break up any clumps.

3. Firmly press the coffee bed in the portafilter with the tamper, stopping when we feel resistance.

4. Attach the portafilter to the machine. Place a kitchen scale and cup under it to measure the extracted espresso. Start pulling the lever of the espresso machine down.  Aim for a 1:2 ratio, or 28g of espresso from 14g of grounds.

5. Pull the lever of the espresso machine, first applying light pressure (up to two bars) to soak the coffee with hot water for 10–15 seconds. Gradually increase to nine bars to complete the extraction.  Aim for 28g of espresso with a total extraction time of about 45 seconds.

6. Look at the crema! It is the crowning glory of a well-made espresso. The silky layer on the coffee is not only a visual delight but also an indicator of the freshness and quality of the coffee beans. Essentially, crema is the accumulated CO2 and oil formed in the roasting, and they are released during the brewing process. 

The sheer joy and sense of accomplishment that follow the extraction of a perfectly crafted shot of espresso cannot be overstated. It is nothing short of an artistic exploration of an extraordinary element of nature. As the rich aroma fills the air and a flawless stream of liquid gold flows into the cup, a wave of satisfaction washes over. It's not just a cup of coffee but a personal triumph.