A shot of espresso is created by forcing hot water through finely-ground coffee under high pressure.
When you make espresso, you're forcing extremely hot water through finely-ground coffee beans at high pressure. The two most significant distinctions between espresso and coffee are the brewing process and the grind used in the preparation.
If your coffee is ground too coarsely, it will be under-extracted (weak) and flavorless, and it will taste bitter. If you grind your coffee too finely, the result can be bitter coffee if you drink it immediately after grinding.
Dark roast coffee beans should be used for the best results, with a medium to dark roast being preferred. The oils contained within them contribute to a richer crema. They produce an espresso shot that is consistently consistent in terms of body and flavor.
Espresso grinds are typically finer in texture than other types of coffee grinds. This is due to the fact that espresso is made by forcing hot water through densely packed grounds to extract the flavor. Because the coffee grounds come into contact with the water for a shorter period of time, they should be as fine as sand in texture.
The grind must be sufficiently coarse in order to initiate the flow. The espresso will quickly dissipate and become part of the crema.
The basket of the espresso machine becomes clogged when the grind is too fine, preventing water from flowing through. As a result, some of the cups can turn bitter and sour, while others have turned strong in flavor. The flavor of the final brew will vary depending on the size of the grinds used.
Learn Latte Art - for more related resources.
Other Questions about Coffee :
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).