Secrets of Great Espresso
Espresso means "made at the spur of the moment". It is an adjective applied to
food and drinks that are made at the moment of asking, and in Italy it is
chiefly used to describe coffee, so that it has become a noun.
The inimitable Italian phrase poco ma buono means "small but good". At
dr.CAFE COFFEE, we
believe that the poco ma buono that we serve is a remarkable and controlled shot
of espresso that is difficult to match. Our skilled and experienced baristas
ensure that every shot of espresso served is a perfect shot. It has a caramelly
and nutty taste, a sweet and intense flavor, with a hint of acidity that is
noticeable to your taste buds.
Master of the Art
The baristas are considered
to be the real masters of masking an espresso. While making barely 1 to 1 ½
fluid ounce of espresso, with their well trained expertise, they observe many
critical variables and characteristics:
The right grind should be extra fine having the texture of fine grain white
sugar. The grind should neither be too coarse (big particles) nor too fine
(powdery) to extract the proper flavors of the coffee.
Depending on the type of espresso machine used, the right dose is between 7-10
grams (1 ½ to 2 level tablespoons) of ground coffee in the portafilter with some
space to allow the grounds to expand when they are in contact with the hot
This refers to the amount of pressure we apply to the ground of espresso when we
pack coffee according to the dose in the portafilter. This is approximately 30
pounds of pressure. Too little or too much tamping to the ground coffee could
lead to an over-extraction (over brewing) or under-extraction (too short time
brewing) of the flavors. If the water is flowing through the portafilter too
quickly, it means that the coffee is under extracted. If water flows too slowly,
in means the coffee is over extracted.
4. Water Temperature
Water also could lead to an over-extraction (over brewing) or under-extraction
(too short time brewing) of the espresso shot. Water temperature must be raised
to over 212ºF/100ºC, and will be delivered within the range of 198ºF – 201°F /
92ºC – 94ºC. It takes power to generate such heat, and precise control to
The "rate-of-pour" means the ideal length of time for your espresso shot to be
completed as determined by the rate of water flow through your portafilter.
Ideally, a single shot of espresso should yield 1oz (fluid ounce)/30ml of a
concentrated shot of espresso within 17-23 seconds. Your espresso shot yield
should look like honey dripping from a spoon with crema and foam pouring out
from your portafilter spout, thereby achieving a remarkable three layers of
colors known to espresso lovers as the heart, body & crema.