Espresso 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, espresso 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. Pourover, 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, espresso has a balance of intense acidity and deep sweetness, with a big body and thick mouthfeel.
The barista handles many aspects of espresso making – dose, yield, time, temperature, pressure, pressure profiling… it is easy to get lost in a sea of variables. Espresso brewing is a science, so tiny changes can have a profound impact on the final product. Baristas manipulate these variables to get the best out of a particular coffee.
If you love bold espresso, then you will love our Karvan Blend #4.