Advanced Techniques



Espresso Coffee

The term "espresso" is derived from the Italian word for express since espresso is made for and served immediately to the customer.  A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds.  The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10-30% of the beverage. 

Definition of Espresso

Espresso coffee brewing is defined by four "M's": the Macinazione is the correct grinding of a coffee blend, Miscela is the coffee blend, Macchina is the espresso machine, and Mano is the skilled hand of the barista.  When each factor of the four M's is precisely controlled, the espresso beverage that is produced is the ultimate coffee experience.

Main Subsections in Espresso Coffee

Espresso Factors

Espresso Coffee Maker Machines

Espresso Preparation: Includes roasting, blending, grinding, tamping, and extraction

Advanced Techniques: Milk texturing and temperature stabilizing.




coffee espresso machine

© 2001-2006. Coffee Research Institute. All Rights Reserved.