Espresso – what is it? Simply it is a method of brewing coffee. Hot water is forced, under pressure, through finely ground and compacted coffee. This is a primary point of difference – generally, coffee machines operate at 9 bars, or 130.5 psi. Compare this to the 60 odd psi that fills a car tyre, and you start to get the picture.
The next important point of difference is the ratio of coffee to water. Pour over, French Press and their drip cousins generally use a coffee to water ratio between 1:15 and 1:17. Compare this to espresso, which usually uses a ratio between 1:1 and 1:2.
So, intense pressure and a very high ratio – what do we get in the cup?
Espresso is a concentrated extract of the soluble oils, acids, and sugars found in coffee. When made well, it has a balance of intense acidity and deep sweetness, with a big body and thick mouthfeel. Coffee is a lot like wine and each coffee growing region is renowned for particular characteristics. Coffee is an exciting world to be involved in.
The barista manages many aspects of coffee making – dose, yield, time, temperature, pressure, pressure profiling… it is easy to get lost in a sea of variables.
Coffee brewing is a science, so tiny changes can have a profound impact on the final product. The variables are manipulated by the barista to get the best out of a particular coffee bean. Consistency is key and control of these variables can make or break your coffee experience.
If you love bold espresso, then you will love our Karvan Blend #4
