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The 15 key elements to produce the perfect espresso

October 12, 2017| BY | HARE

There are so many different varieties of coffee, so below is a guide to the 15 key elements you will need to produce the perfect espresso. We will introduce 8 of them today.、

1. Freshness

Always start with freshly roasted coffee, 5-14days is best. Freshly ground and dosed within 1 minute of grinding.

2. Grind size

A fine grind size makes the best espresso. Just coarser than flour is ideal.

3. Dosing

You need to use the correct amount of coffee in the basket. Normally 2-4g. more than the basket size, so if you use an 18 gram basket try 20-22g.

4. Tamping

Your tamping needs to be flat with even pressure using a small amount of body weight, then polish lightly. Make sure you use a tamp that fits the filter basket tightly.

5. Volume of coffee

We used to say 25-35ml now we talk in grams due to fresh coffee producing more crema and less liquid. The best espresso is in between 18-35g.

6. Extraction time

24-35 seconds.

7. Amount of ground coffee

The best espresso is made using a double shot. That’s 2 espresso made from the same basket pouring at the same time and using between 18-28g of ground coffee in the basket.

8. Filter baskets

Filter baskets that are laser cut, like VST, have close to no variations and will produce a consistency. You will not get using standard baskets.

9. TDS(Total Dissolved Solids)and Extraction Yield %

We now look at espresso as a science not just an art from ...TDS will vary but the extraction yield needs to be between 18-22%.

10. Puck

Your puck, the wet ground coffee in the filter basket after the coffee has been made, should be firm and consistent in colour. Although there is not as much emphasis put on how firm it is anymore, it does need to be one colour and one texture.

11. Look

The pour should start as a dark almond, brown colour and gradually change to a lighter caramel colour. You shouldn’t see black or yellow.
12. Oils

Your espresso will start pouring with lots of oil and will become more watery throughout the extraction.

13. Crema

The crema which is the oils on top of the espresso should be thick and light reddish-brown in colour.

14. Flavour

The perfect espresso should be a rounded mix of sour, sweet and bitter. The first 1st 3rd of your espresso will be sour, 2nd 3rd should be sweet and the final 3rd will be bitter in taste.
15. Body 

Your espresso should have good body (not like Elle McPherson but a rounded feeling in your mouth).

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