PULLING A PREFECT SHOT OF ESPRESSO
Recipe
Sugars are extracted next. Even simple sugars are more molecularly complex than acids; as such, water needs more time and/or energy to fully dissolve them.
Eventually, the water will start to break down the plant fibers that hold the ground coffee together. Like all plant matter including kale and celery, these fibers taste dry and bitter.
A balanced shot will have sweetness with complex acidity and a long finish. It should not taste bitter or salty.
Under-extracted coffees taste sour or sharp. This is because the water hasn’t had enough opportunity to break down enough sugars to balance with the acids from the first part of the extraction. Over extracted coffees taste bitter and thin, almost hollow. This is because the water has extracted out all of the available sugars and has started breaking down the plant fibers that make up the coffee.
Americano
The drink is commonly attributed to American soldiers living in Italy during World War II. Supposedly, U.S. troops would visit Italian cafes and order coffee. The soldiers didn’t know that when you order a coffee in Italy, you get a 21-gram espresso and not a mug of joe. To accommodate the troops and emulate their cups of filter coffee, Italian baristas got in the habit of adding hot water to espresso.
But isn’t that just a watery coffee? Kind of. Think of it like this: an espresso is very, very concentrated so its flavors are packed tightly together. If you add a little water, you give each flavor a little more space, which makes it easier for you to experience them individually. The more water you add, the more spaced out those flavors become; eventually they’ll be so far apart you won’t be able to taste them at all. The trick is to balance the amount of water and espresso–we recommend starting with less water (4 ounces) and adding more until you get the flavor and feel you want.
Americano Recipe | 1:4 Espresso to Water Ratio
The word macchiato means marked; to “mark” an espresso with a small amount of steamed milk, a cafe macchiato (translation: marked coffee). This small beverage (2-3 ounces total) is a classic Italian drink; if you were to walk up to a Venetian coffee bar and order a macchiato, this is exactly what you’d receive. The small amount of milk can add a little sweetness and help soften some of the more intense coffee.
Espresso Macchiato Recipe | 2:1 Espresso to Milk Ratio
The cappuccino. Creamy, meringue-like milk carefully integrated with complex and rich espresso. For many, it is a perfect litmus for the skill of a barista.
Originally named because of their resemblance to the bald heads of capuchin monks, the definition of the drink has changed significantly over time. Traditionally, an Italian cappuccino was a 5-6 ounce beverage composed of equal parts espresso, milk and milk foam.
Traditional Cappuccino | 1:1:1 Espresso to Milk to Foam Ratio
What is a latte? It is an espresso and steamed (or cold) milk drink of varying size. It’s different from cappuccinos because it has less foam and much more milk. In most cafes, you’ll see a latte served in 8, 12, 16 and sometimes even 20-ounce cups.
8 Ounce Latte | 1:4 Espresso to Milk Ratio
Recipe
- 18 g of ground coffee
- 1.5 - 2 oz of espresso in 28 seconds
- 18-20 grams of ground coffee to yield 30 grams or 1.5 ounces of liquid espresso in 25-30 seconds. We will call this a “double shot”.
- Grind coffee into your portafilter; 18 grams for a double basket
- Distribute the coffee by giving a few firm taps to the side of the portafilter, then two firm taps against a counter
- Carefully tamp the coffee, making sure to apply even pressure on the coffee. The tamp should leave a level, evenly compressed puck of ground coffee.
- If the liquid espresso hits 30 grams before 25 seconds, adjust your grind finer. If it hits 30 grams after 30 seconds, adjust your grind coarser.
Sugars are extracted next. Even simple sugars are more molecularly complex than acids; as such, water needs more time and/or energy to fully dissolve them.
Eventually, the water will start to break down the plant fibers that hold the ground coffee together. Like all plant matter including kale and celery, these fibers taste dry and bitter.
A balanced shot will have sweetness with complex acidity and a long finish. It should not taste bitter or salty.
Under-extracted coffees taste sour or sharp. This is because the water hasn’t had enough opportunity to break down enough sugars to balance with the acids from the first part of the extraction. Over extracted coffees taste bitter and thin, almost hollow. This is because the water has extracted out all of the available sugars and has started breaking down the plant fibers that make up the coffee.
Americano
The drink is commonly attributed to American soldiers living in Italy during World War II. Supposedly, U.S. troops would visit Italian cafes and order coffee. The soldiers didn’t know that when you order a coffee in Italy, you get a 21-gram espresso and not a mug of joe. To accommodate the troops and emulate their cups of filter coffee, Italian baristas got in the habit of adding hot water to espresso.
But isn’t that just a watery coffee? Kind of. Think of it like this: an espresso is very, very concentrated so its flavors are packed tightly together. If you add a little water, you give each flavor a little more space, which makes it easier for you to experience them individually. The more water you add, the more spaced out those flavors become; eventually they’ll be so far apart you won’t be able to taste them at all. The trick is to balance the amount of water and espresso–we recommend starting with less water (4 ounces) and adding more until you get the flavor and feel you want.
Americano Recipe | 1:4 Espresso to Water Ratio
- One double shot of espresso | 4 ounces or 120 milliliters of hot water
- Add the hot water to the espresso. If you prefer a more diluted americano add more water to taste.
The word macchiato means marked; to “mark” an espresso with a small amount of steamed milk, a cafe macchiato (translation: marked coffee). This small beverage (2-3 ounces total) is a classic Italian drink; if you were to walk up to a Venetian coffee bar and order a macchiato, this is exactly what you’d receive. The small amount of milk can add a little sweetness and help soften some of the more intense coffee.
Espresso Macchiato Recipe | 2:1 Espresso to Milk Ratio
- One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
- Pull a double shot of espresso. Steam approximately 3-4 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
- Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
- Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.
The cappuccino. Creamy, meringue-like milk carefully integrated with complex and rich espresso. For many, it is a perfect litmus for the skill of a barista.
Originally named because of their resemblance to the bald heads of capuchin monks, the definition of the drink has changed significantly over time. Traditionally, an Italian cappuccino was a 5-6 ounce beverage composed of equal parts espresso, milk and milk foam.
Traditional Cappuccino | 1:1:1 Espresso to Milk to Foam Ratio
- One double shot of espresso | ~2 ounces steamed milk | ~2 ounces of dense milk foam
- Pull a double shot of espresso into a 5-6 ounce cup. Steam approximately 4-6 ounces of milk. For a very foamy cappuccino, try to introduce air until the pitcher stops feeling cold, ~100°F.
- When introducing air, you want to hear lots of little chirping sounds that resemble paper tearing. Stop steaming once the pitcher feels hot to the touch, ~130-140°F.
- Give the pitcher a few good swirls on the counter to help integrate the dense foam.
- Pour the steamed milk into the espresso until it fills a 5-6 ounce cup. As the drink settles, the foam will rise to the top, resulting in an even mixture of foam, milk, and coffee.
What is a latte? It is an espresso and steamed (or cold) milk drink of varying size. It’s different from cappuccinos because it has less foam and much more milk. In most cafes, you’ll see a latte served in 8, 12, 16 and sometimes even 20-ounce cups.
8 Ounce Latte | 1:4 Espresso to Milk Ratio
- One double shot of espresso | 6-7 ounces of steamed milk with a thinner layer of foam
- Pull a double shot of espresso into an 8-ounce cup. Steam approximately 6-7 ounces of milk. For a more milky latte, try to introduce less air into the milk (think 3-4 seconds of chirping/paper tearing sounds). Stop steaming once the pitcher feels too hot to hold, ~140-150°F. Give the pitcher a few good swirls on the counter to help integrate the foam.
- Pour the steamed milk into the espresso until it fills the cup.
- To make larger lattes, increase the amount of milk to match your desired size.