Understanding Home Espresso
What is an espresso? Espresso is the 15ml of liquid that you get when you use your home coffee machine to force hot water through a finely ground puck of coffee to extract the tasty coffee solids. Espresso isn't just for espresso drinkers. Espresso is at the heart of all coffees made with Italian coffee machines including lattes, cappuccinos, flat whites, macchiatos and long blacks.
With a little knowledge you will be able to get a great coffee every time. I have refined my home barista Workflows over many years and have brought everything back to basics. It may look tricky but have no fear as it really is surprisingly simple.
Rule of Fourths
To make great espresso with an Italian coffee machine you really need to understand coffee extraction. My Rule of Fourths technique will help you with that. I show everyone this technique when they visit my Melbourne coffee machine shop. If you can’t visit then try if for yourself. It really is simple so give it a try.
Here is the process. Follow my 10 step Espresso Workflow and begin a double espresso extraction using a 20g coffee dose. Keep the stream running and take away 4 consecutive parts of approx 10g each.
Taste each part. Start with the last part, Part 4, and work your way back to the first part, Part 1.
Part 4 is thin and bitter
Part 3 is a little bitter but also sweet
Part 2 is sweet and fruity
Part 1 is thick and intense
My Rule of Fourths technique is a great way to show the difference between a ristretto and an espresso, and it will also show you why it is so important to stop your extraction before you get to the thin, bitter ending (Part 4). Here is a summary:
If you mix Parts 1 & 2 you will get a ristretto (20g)
If you mix Parts 1, 2 & 3 you will get an espresso (30g)
Never extract Part 4 - the thin, bitter ending
This technique will help you understand extraction and it will also help you to find the point where you need to stop the extraction.
When you start out with home espresso I recommend that you extract by weight using a brew ratio of 1:1.5 (1g of coffee to 1.5g of liquid). This means that for a 20g coffee dose you will extract 30g of liquid. Aim to do this in 30s. Although every coffee bean and every extraction is different, this is a great guide, and a rule of thumb. I call it the 20:30:30 rule:
| 20g | 30g | 30s |
Although you can continue to extract by weight, you will find that as you get more experienced you are able to extract by colour. Extracting by colour involves stopping the extraction as the steam changes from thick and dark to thin and watery. This transition is known as blonding. With a little experience you will be able to extract by colour to get the results that you want in your cup.
It's Easy to Become a Home Barista
There are numerous home barista workflows and every barista has a different way of doing things. My own workflows have been refined over many years, and I have trained more than 500 new home baristas.
A key goal of a home barista workflow is to reduce the number of variables. Weighing your dose is a great way to reduce the "amount of coffee" variable. Consistent dose distribution and tamping are other variables that need to be controlled. The grinder collar is the “steering wheel” of the process, as with a good workflow, grind size in the only variable. This means that you can "drive" your espresso machine by changing the grinder setting. It's not difficult at all and I will show you the way with Free Training
Now that you know a little more about espresso you can head to my home barista Workflows