Here are some things that are heavily discussed in forums, chats and other places where espresso fanatics and home-baristi gather to lay out their ideas and get feedback on their opinions. These topics currently range from discussions about what beans, blends and roasts are optimal to what kind of grinder is best and finally - the grandaddy of all recent debates - dosing volumes. I think it may come in handy for readers to know our opinion (mostly my opinion) here at BeanLeafGrape.com to understand our commentary, instruction, observations, etc...on espresso in the home
I'll start out by saying that you will probably disagree with my own opinions and I encourage everyone to take a firm stand based on what's important to them or what works well for them in their espresso experiences. I've based my theories/ideas/opinions on my experiences and my taste buds.
I'm no engineer, however there are many home-espresso enthusiasts who are, or are something like one, and they put together all kinds of experiments with all sorts of math and physics I don't quite understand to measure the most miniscule things. For me this is pointless for the most part. I want to know how it tastes. True that some of these tests and experiments help us to understand how and why certain aspects of the brew process - anything from the storage of the bean to the heat of the water and pressure of the pump in your machine - affect the end result. This is very useful and probably great fun for those who have the ability to complete these detailed tests and experiments.
I'll start out by saying that you will probably disagree with my own opinions and I encourage everyone to take a firm stand based on what's important to them or what works well for them in their espresso experiences. I've based my theories/ideas/opinions on my experiences and my taste buds.
I'm no engineer, however there are many home-espresso enthusiasts who are, or are something like one, and they put together all kinds of experiments with all sorts of math and physics I don't quite understand to measure the most miniscule things. For me this is pointless for the most part. I want to know how it tastes. True that some of these tests and experiments help us to understand how and why certain aspects of the brew process - anything from the storage of the bean to the heat of the water and pressure of the pump in your machine - affect the end result. This is very useful and probably great fun for those who have the ability to complete these detailed tests and experiments.
You may hear espresso lovers talk (especially home-espresso enthusiasts) about the 'ritual' of espresso. If you have ever seen a good barista do their thing at lightning speed you may not feel the full substantiality of this process. Done at home for the sole purpose of rewarding yourself with a great espresso, this process takes on new importance and becomes a series of thoughtful actions that you become very intimate with.
As we've stated on the other pages, there is a lot to know and a lot of equipment to acquire. Let's assume you've come that far, at least.
As we've stated on the other pages, there is a lot to know and a lot of equipment to acquire. Let's assume you've come that far, at least.
If you want good espresso you'll probably want to either invent and roast your own blend or find a roaster that sells a blend you love. I say this seemingly obvious thing because there are some who try pulling shots of single origin coffees for espresso. Read the Blending For Espresso part of the More Espresso page if you have not yet done so. Pulling single origin shots can be good...rarely. But, this is my opinion and subject to arguments.
Another recent topic is that of conical versus flat burr grinders. This should not matter if you're preparing espresso for yourself or guests at home. The argument is that conical burrs allow for slower grinding and this removes the danger of grinds being heated. Conical burrs also allow for a vertical grind chute, which nearly eliminates grinds being left to stale inside the machine.
Dosing is another subject currently being discussed. There is some information on dosing on our Espresso page. The dosing debate stems from the fact that most coffee shops need to make a triple shot or higher strength shot to have an espresso that will stand up to large amounts of milk. This is neccessary because in the U.S. and few other places, extremely milky drinks are the most popular. However, at home there is no need to up-dose or pull triple ristretti...unless you like 16 ounce lattés at home. In Italy, for the most part, espresso is produced using "standard" dosing, which is 7 grams of ground coffee per serving, pulled at about 190 degrees fahrenheit. Typically in American shots are pulled at hotter temperature to compensate for the fact that the extra grounds absorbs heat during the shot-pull. A standard or Italian shot of espresso is more balanced and sweeter than the shots that are typically produced by coffee shops elsewhere who are trying to make a shot stand out in large amounts of milk. There are some shops that are catching on to this issue and use different methods to pull shots that will be consumed straight or in a machiatto.
Another recent topic is that of conical versus flat burr grinders. This should not matter if you're preparing espresso for yourself or guests at home. The argument is that conical burrs allow for slower grinding and this removes the danger of grinds being heated. Conical burrs also allow for a vertical grind chute, which nearly eliminates grinds being left to stale inside the machine.
Dosing is another subject currently being discussed. There is some information on dosing on our Espresso page. The dosing debate stems from the fact that most coffee shops need to make a triple shot or higher strength shot to have an espresso that will stand up to large amounts of milk. This is neccessary because in the U.S. and few other places, extremely milky drinks are the most popular. However, at home there is no need to up-dose or pull triple ristretti...unless you like 16 ounce lattés at home. In Italy, for the most part, espresso is produced using "standard" dosing, which is 7 grams of ground coffee per serving, pulled at about 190 degrees fahrenheit. Typically in American shots are pulled at hotter temperature to compensate for the fact that the extra grounds absorbs heat during the shot-pull. A standard or Italian shot of espresso is more balanced and sweeter than the shots that are typically produced by coffee shops elsewhere who are trying to make a shot stand out in large amounts of milk. There are some shops that are catching on to this issue and use different methods to pull shots that will be consumed straight or in a machiatto.
Good Crema is the sign of a properly produced shot of espresso. Crema is created by the pressure of the brew cycle and is made up of gases, oils and solids. A good crema should be reddish brown with some flecks of dark brown. This is also called tiger-striping or mottling.
If the color of a pour changes from redish brown to a light, pale blond you're witnessing blonding. This normally occurs in the last third of the pull. This overly-blond portion of an espresso is thin, nearly flavorless. Some say it can be bitter. If the entire shot is blond, see Under-Extraction below.
Channeling is the squirting of water through 'cracks' in the coffee puck, which results in a thinner, under-extracted espresso. When this happens, you'll have sudden appearances of blondness in the extraction. Work on your distribution and tamping!
Over-extraction is just what it sounds like. It will result in a strong, harsh espresso. You will notice a low-volume extraction has overly dark crema that dissipates quickly. Over-extraction can be a result of water temperature being too high. It can also be a sign that you are using too much coffee and tamping too hard.
Under-extraction occurs when too few coffee solids are extracted, resulting in a weak, dull flavor. You'll notice a rapid, high-volume extraction with blond crema. This is usually caused by lower than ideal water temperature and/or bad distribution of grounds in the basket as well as bad tamping.
If the color of a pour changes from redish brown to a light, pale blond you're witnessing blonding. This normally occurs in the last third of the pull. This overly-blond portion of an espresso is thin, nearly flavorless. Some say it can be bitter. If the entire shot is blond, see Under-Extraction below.
Channeling is the squirting of water through 'cracks' in the coffee puck, which results in a thinner, under-extracted espresso. When this happens, you'll have sudden appearances of blondness in the extraction. Work on your distribution and tamping!
Over-extraction is just what it sounds like. It will result in a strong, harsh espresso. You will notice a low-volume extraction has overly dark crema that dissipates quickly. Over-extraction can be a result of water temperature being too high. It can also be a sign that you are using too much coffee and tamping too hard.
Under-extraction occurs when too few coffee solids are extracted, resulting in a weak, dull flavor. You'll notice a rapid, high-volume extraction with blond crema. This is usually caused by lower than ideal water temperature and/or bad distribution of grounds in the basket as well as bad tamping.
Diagnosing Your Espresso Shots
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