Espresso yield in grams. Classic espresso coffee and how to prepare such coffee without a coffee machine. Espresso coffee at home

With one hundred percent certainty, you will find coffee on the menu of every cafe, restaurant, bar, pub, canteen and, of course, coffee shop, along with plain water. At the same time, the quality of the drink can vary greatly; the global coffee culture in Russia is not yet developed. This is where incidents occur. We won’t talk about very complicated cases and the fact that in most establishments they won’t understand you when you try to order a Chemex, or just a flat white, but let’s talk about the basics - espresso. Sometimes the answer to a request for a double espresso in an average Russian restaurant can be 150 milliliters of coffee or literally two espressos in two cups. We turned to the experts to find out what this coffee drink should really be like.

Nikolay Chistyakov

roaster and head barista Camera Obscura

Espresso is a certain ratio of the dose (bookmark) of coffee to the weight of the drink (espresso). For example, if you take 20 grams of coffee, then the resulting espresso in the cup will be from 35 to 40 grams. This ratio is determined not so much by the choice of coffee, but by the style of espresso in the establishment.

It is easy to understand that espresso weighing 30 grams (this is a ratio of 1.5) will be thicker and brighter in aroma than espresso brewed with 40 grams (this is a ratio of 2.0). Each coffee establishment has a certain style and recognizable taste of espresso. For example, at Camera Obscura we usually brew espresso in a ratio of 1.8 - from 20 grams of coffee we get 36 grams of espresso. But, again, it all depends on the quality of the water, roasting style, equipment, etc.

Nastya Godunova

co-owner of Good Enough coffee shop

In the Krasnodar region, I once came across this practice: a double espresso is brewed from one coffee tab and an Americano is immediately used on it. But there the tea bags, it seems, were dried and brewed a second time. Of course, all this is fundamentally wrong. But in our city, that is, in Moscow, there are also a lot of establishments that are not so much indifferent to the drink, they absolutely do not care about the taste, volume and the preparation process. A black-brown liquid with foam that disappears after a second, when it comes out it will work.

Real espresso is a 25–35 ml drink brewed in an espresso machine in 20–30 seconds from 18–22 grams of coffee. It's dense, syrupy, interesting, and preferably delicious. But all the characteristics that affect the taste (volume of espresso, extraction time) depend on many factors: the region where the coffee grows, the method of processing, the degree of roasting, the time after roasting and the preparation recipe. The barista monitors the development and changes of the drink every day, it’s very interesting. But, unfortunately, they don’t do this, for example, in restaurants where coffee is a mandatory drink on the menu, but not at all important.

Buyer Administrator Chief

If If you love espresso and want to prepare it according to all the rules, read our new article. In it, we tried to describe all the subtleties and features of preparing real espresso, and also analyzed possible mistakes so that you can avoid them in the future.

Before you start preparing your magical invigorating drink, make sure you take into account all the necessary “variables” that affect the final result. Some of them are important when brewing any type of coffee, while others are unique and important exclusively for espresso. Let's list them just in case.

Water

The taste of your espresso directly depends on what kind of water you use. Sediment, suspension, salts, and other undesirable components can irreversibly spoil not only coffee, but also expensive equipment. For this reason, if you are not sure of the quality of the water from your tap, use bottled drinking water or pass the water through a regular household filter (charcoal, reverse osmosis, pitcher filter, etc.).

Grinding

Espresso requires a finer grind than other coffee brewing methods. Properly ground coffee beans should resemble fine salt. If your coffee maker doesn't have an automatic grind setting, you'll know you've reached the desired grind level when the ground coffee particles start to clump together. Try and experiment to finally get the desired result.

A portion

For a standard double espresso shot (double shot), we recommend using 18 to 21 grams of ground coffee. The more coffee you take, the richer and denser your drink will be. Adjust the serving size depending on your personal preferences.

Tempering

Forming a “coffee tablet” or coffee bookmark is an important step in making espresso. Their interaction with water, and therefore the correct extraction of coffee, depends on how well and evenly the coffee particles are compacted. Experienced baristas compact coffee with a force of 13-15 kilograms. You can understand what kind of effort this is, and at the same time practice, on ordinary floor scales. Do not forget to ensure that the edges of the “tablet” are strictly horizontal, without distortions.

Temperature

The water temperature for preparing espresso should be 90-96°C. Some coffee machines allow you to control the water temperature, if so, experiment. You will notice that more low temperature helps bright notes to appear, and higher notes add bitterness to the taste,
however, if the temperature is too low, the coffee will sour.

Beverage output

Espresso loves extreme precision in measurements. If to prepare brewed coffee it is enough to know the ratio of water and ground coffee, then when preparing espresso, we operate with the concepts of “coffee dose” and “drink yield.” If the dose can vary within small limits, then the yield of classic espresso per serving is 30 ml. That is, you should prepare dishes based on this volume.

Just half a minute to enjoy your favorite coffee? Not bad at all!

TOOLS:

Coffee machine

The ideal one has durable, reliable parts, stable water heating temperature, convenient and intuitive controls.

Coffee grinder

Consistently delicious espresso is the result of uniformly ground coffee beans. When choosing between a millstone and a knife, choose the first one. It allows you to fine-tune the grind size and grinds the beans evenly, just like you need to make espresso.

Filter (holder)

Temper

To form a high-quality coffee tablet, it must fit tightly to the edges of the basket. Most baskets have a diameter of 58 mm. In our store catalog you will find a large selection of tampers of different sizes.

Scales

One of the barista's most essential tools. Rest assured, you will need scales both when you are just at the beginning of searching for your own taste preferences, and later, when you gain experience and confidence for new, bold experiments. For greater accuracy, choose scales with minimal steps.

So, we come to the main part of our instructions. We have all the necessary equipment, we stocked up on water and excellent quality coffee beans. We can get started!

HOW TO PREPARE ESPRESSO?

POSSIBLE MISTAKES:

A lot of time passed from the start of the coffee machine to the appearance of the drink from the filter. (more than 30 seconds). As a result, the espresso may taste bitter. To fix this,

• Use less coffee OR
• Use a coarser grind OR
• Temper with less force.

Too little time elapsed from starting the machine until the drink came out of the filter (less than 25 seconds). The result was a weak and watery espresso. To fix this,

• Temper with great force.

Espresso has a sour taste. You may have stopped the chemical reaction between water and coffee too early.

• Increase water temperature OR
• Increase cooking time

Espresso tastes strange. Sometimes water passes through the coffee bean unevenly, and extraction is disrupted. To fix this,

• Examine the coffee tablet to see if there are any channels, cracks or holes in it, THEN
• The next time you brew, make sure you distribute the coffee evenly AND

The espresso turned out watery. The espresso should be full-bodied and thick. To achieve this, you should choose the optimal ratio of coffee yield and brewing time, and also use fresh, high-quality coffee. So:

• Reduce the amount of water OR
• Use more coffee OR
• Use a finer grind OR
• Temper with more force

The stream of drink from the holder flows unevenly. On its way from the horn to the cup, the water chooses the path of least resistance. If the coffee bed is not compacted correctly or has cavities, then water will pass unevenly through the coffee, extraction will be disrupted, and, accordingly, the taste of the coffee will deteriorate. To avoid this,

• Make sure you distribute the coffee evenly AND
• Check your effort when tempering.

There is too little crema in the espresso.

• Use more coffee OR
• Use a finer grind OR
• Check the freshness of your coffee.

There is too much crema in the espresso. Don't be surprised, this happens. Coffee beans that contain a large amount of gas immediately after roasting are not ready to be used for making espresso, as they produce a lot of foam.

• Give the coffee beans a couple of days to rest.

We hope that these simple tips will help you find your balance in preparing the perfect espresso!

It's hard to imagine the morning without a cup of aromatic coffee. This popular drink invigorates and fills you with energy for the whole day. Now more and more people prefer a drink called espresso coffee, which is distinguished, among other things, by its rich taste and unsurpassed, stimulating aroma.

In the middle of the last century, a new type of coffee was invented in Italy. Espresso means “pressed” or “pressed” in Italian. It is prepared using a special device - a coffee machine.

Scientists from the Italian National Institute of Espresso are confident that in order to get a real drink, a number of conditions must be met:

• use only natural grains good grade and deep roasting;
• store them in closed glass or ceramic containers;
• Before cooking, the grains must be finely ground without turning them into dust;
• use filtered water;
• at the beginning of preparing the drink, ordinary water is passed through it to warm up the machine;
• The ideal temperature for brewing espresso coffee is 90 degrees;
• the drink can only be poured into a well-heated cup called demitasse;
• all parts of the coffee machine must be kept perfectly clean to eliminate unpleasant odors during subsequent espresso preparations;
• It is recommended to drink the coffee drink immediately after preparation.

If a brown-red foam forms on top of the drink, then the espresso was prepared correctly. They drink coffee in small sips to fully enjoy its taste.

And despite all the strictness of the rules, to prepare good espresso you can use coffee tablets from a world-famous manufacturer.

Composition and calorie content

100 ml of espresso coffee contains 9 kcal.

Chemical composition of the drink:

• protein – 0.1 g;
• fats – 0.2 g;
• carbohydrates – 1.7 g.

To get rid of calories after drinking espresso coffee, you need to spend 1 minute running, jumping rope, strength training or abdominal training. Or 9 minutes to sleep.

Espresso-based coffee drinks

The main types of espresso-based drinks include:

1. Doppino (double). This is espresso, the amount of ingredients is doubled. The drink is served in a 120 ml mug.
2. Lungo. In this drink, only the volume of water increases 2 times, and all other components remain unchanged.
3. Macchiato. Whisk half a small spoonful of milk into a foam and add it to the main ingredients.
4. Latte. Pour milk in a ratio of 3:7.
5. Corretto. Added to espresso alcoholic drink(usually liqueur).
6. Ristretto. The strongest coffee, instead of 25 ml, add 18 ml of water.
7. Romano. IN classic recipe include lemon zest or juice.
8. Con-panna. Whipped cream is added to the finished drink.
9. Fredo. Serve espresso cold with sugar and an ice cube.
10. Latte macchiato. Served as a drink consisting of 3 layers: the first is milk, the second is espresso, the third is frothed milk.
11. Macchiato Fredo. Milk is added to the fredo ingredients.

A specialist in preparing espresso is called a barista.

How to cook at home

Connoisseurs of invigorating drinks have often thought about how to make espresso coffee at home. It’s quite simple, the main thing is to choose how the drink will be prepared: in an espresso machine, a Turk or a coffee maker.

Before starting the cooking process you need to prepare:

• Choose excellent quality coffee beans. Well-roasted Arabica and Robusta beans are suitable for this.
• The beans are ground in a coffee grinder. Proper grinding is the key to a real and tasty drink. The ideal grains are ground to a sandy state. If the pieces are larger, the coffee will be too liquid and tasteless. If the beans are ground into flour, the espresso will taste bitter.

Turkish recipe

1. Pour 2 small spoons of ground coffee beans into the Turk, salt on the tip of a knife and sugar to taste.
2. Place the mixture on low heat and stir constantly so that the bulk ingredients do not burn.
3. When heat comes from the mixture, you need to add 200 ml of water at a temperature of 30 - 40 degrees.
4. Bring the espresso to a boil, remove and stir.
5. The second time they put it on the fire and heat it until it boils. The more the drink is heated, the more stable the foam becomes.
6. Then the coffee is allowed to settle and poured into mugs.

To achieve foam in the Turk, you need to try very hard.

With added milk

To soften the taste of double espresso, you can add milk. This drink is most often prepared in the morning.

To do this, take doppino and pour it into a glass cup. Then 160 ml of milk is divided into 3 parts. Now 2 parts are gradually mixed into the coffee, and the remaining part is heated to 60 degrees and whipped. Foamed milk is poured into espresso.

Espresso in a coffee machine

Real espresso is prepared using a coffee machine.

To brew it, you must follow a certain algorithm:

1. The cups into which the drink will be poured are placed on a tray and warmed up.
2. The horn is cleaned of coffee residues and warmed up.
3. Place 7–9 g of ground coffee into the holder.
4. Then the ground grains are pressed into a tablet of the required size and density.
5. Then you need to clean the rim of the horn again from any remaining coffee and turn on the water supply to clean the divider.
6. A holder with a tablet is inserted into the divider, the water is turned on and a heated cup is placed.
7. Cooking time does not exceed 30 seconds.

One cup will be filled to 2/3 of its volume (25 - 30 ml).

Espresso is a drink for connoisseurs who appreciate the unsurpassed aroma and nutty taste of real, high-quality coffee.

Proper espresso is not called the king of coffee for nothing. The subtle aroma of a freshly prepared drink will make you feel a surge of strength, lift your spirits, and simply remind you that life, in fact, is a pleasant thing! What kind of drink is this, natural proper espresso?

History of espresso coffee
In terminology, espresso coffee is a high-strength coffee drink created by passing pressurized water through a layer of roasted and ground coffee that does not contain any additives or flavorings. That's all that the encyclopedia tells us, but what do we need dry facts when it comes to the favorite drink of most coffee lovers?
I wonder how the drink itself came about and what its name means? There is a lot of talk about this, but this is perhaps the most interesting one. Italy, as we know, is home to a huge number of coffee lovers, so it is not surprising that our story begins here. At the beginning of the 20th century, an industrial boom burst into this life-loving country. The development of industry required local residents to change their lifestyle - working at the factory from bell to bell did not tolerate any liberties, as well as a rest break. The Italians have only one outlet left - a break for a cup of coffee. Thanks to this, nearby cafeterias were extremely popular. But this also had its downsides: the bulk of the break was spent not enjoying the fragrant drink, but waiting in line, because brewing coffee took a lot of time. And so, in order to correct the unfair situation that upset both cafe workers and factory workers, In 1901, Luigi Bezzera created the world's first coffee machine, called an espresso machine, which meant “prepared under pressure” and deciphered the basic principle of the new preparation of the drink. Although many argue that the device got its name due to another meaning of the word - fast - after all, it was the created coffee machine that made it possible to quickly create a tasty drink, and for Italian workers to take a break during hard work. However, soon espresso machines from Italy spread throughout the world, at the same time popularizing a new type of coffee being created - espresso, which was named after the machine that makes espresso coffee.
By the way, espresso coffee is called differently all over the world. For example, the same Italians, having given the drink a sonorous name, by which it is known in Russia, with their characteristic frivolity, preferred to call espresso coffee solo or un cafe. The British order single in coffee shops. The Americans distinguished themselves by calling espresso coffee gutshot. For residents of a distant continent, this name is a kind of declaration of love, since it stands for god shot, that is, divinely fast. But everyone knows that one of the distinctive features US residents have a careful and even economical attitude towards time.

By the way, the popularity of espresso coffee is easy to explain. It is on the basis of this drink that any coffee is created. However, it’s time to remember how to prepare real or otherwise correct espresso. A prerequisite when preparing espresso is the temperature, which during the procedure can only vary within 88-92 degrees. For one serving of the drink we will need 7-9 g of ground coffee. The extraction process (as experts call the production of the drink) takes approximately 25 seconds. It is worth explaining this time period, since compliance with this condition is very important for obtaining a tasty and aromatic drink. The fact is that in a time shorter than the specified period, the coffee will not have time to brew, and if you use a long time period, there will be no coffee left in the drink. useful substances. Nothing except caffeine, water and some tannins.

By the way, the volume of this drink should be 25-30 ml. This volume will contain from 60 to 90 mg of caffeine, of course, provided that you used high quality natural ground espresso.

One famous coffee specialist, while in Russia, visited a local popular cafe. He ordered his favorite classic espresso. Preparing the espresso took a little time, and after 5 minutes a cup of drink appeared in front of our hero. And the drink itself was quite good - the color of the espresso, as well as its aroma, left no doubt that the taster was looking at a deliciously brewed drink, but only the cup of the drink itself contained at least two or three times more than the accepted volume. Initially, this greatly surprised the European guest, but a little later he realized (after visiting several more establishments and talking with Russian friends) that this is a feature of the mentality of our people. Remember the famous tea party between the Hatter and the Rabbit from Alice in Wonderland? In the Russian interpretation, tiny porcelain cups would definitely be replaced with half-liter mugs. Perhaps the Russian tradition is not a classic of the coffee drinking genre, but apparently we just love coffee very much.

Types of espresso coffee
Ristretto is a stronger and richer drink. It has less water and less caffeine, and a shorter draw.

Lungo is less intense. This type of coffee more water and more caffeine, while taking longer and spilling.

Doppio - double espresso.

Morning espresso invigorates and charges you with positivity. With such a start to the day, no obstacles are scary. If you decide to prepare the drink yourself, then you should know what criteria to adhere to when making natural coffee.

The drink has a small foam or cream, as it is also called. It should be no more than a few millimeters thick. Her distinctive feature is the density. It's easy to check the espresso cream - sprinkle sugar on the surface of the drink. Please note that it should not immediately sink into the foam. The color of the foam usually varies from light brown to dark brown. Too dark foam indicates that the coffee is overdone, but too light, on the contrary, indicates that the drink is undercooked. The color of espresso is usually rich, dark, almost black.

If you want to determine whether your morning espresso is good, then taste it. Real natural coffee, brewed in compliance with all the rules, will delight you with its elegant and delicate aroma. The taste of the drink is a harmonious composition of light bitterness, some saltiness and soft sourness. You will be surprised, but experts distinguish up to 100 shades of flavors and aromas in various types of espresso coffee. Try it, how many nuances of flavor can you identify?

The fresh and aromatic-smelling drink contains at least 30 organic acids (caffeine, citric, acetic, malic, etc.). Each of them helps improve digestion and secretion of gastric juice. The drink has an invigorating effect, and therefore coffee experts recommend drinking espresso coffee after meals. This will help you better absorb what you ate at lunch.

Signs of poor quality espresso coffee
The taste and smell of burnt coffee indicate a low-quality drink. These parameters may also indicate poorly prepared espresso (over-roasted) or spoiled. Noticeable earthy taste increased acidity or shades of unripe vegetables, a metallic taste - all these are signs of an old drink that has passed its expiration date, or the coffee was prepared incorrectly.

A properly prepared drink has a very balanced and delicate taste. Therefore, before adding any additional ingredients to it such as milk, sugar, syrup, honey, lemon, etc., think about whether this will affect the harmony of the taste of the drink. In this case, you should take into account the main effects that various additives have on coffee. For example, everyone’s favorite milk significantly softens the main taste, spices add zest and brightness, salt adds a slight saltiness to the drink, and syrups generally greatly distort the taste of espresso coffee. Any use of any additives is a matter of your taste and imagination.

Serving espresso coffee
The aromatic drink is usually served in small portions in cups with a handle, the volume of which is slightly larger than the poured portion. The drink is served freshly prepared - the optimal time is three minutes. Espresso coffee is served with a glass of water. This is done to cleanse the taste buds. Coffee experts say this makes espresso coffee sound better and its notes more accurately recognized.

Having learned the basic subtleties of making your favorite drink, you can treat your loved ones to a real drink, first created and prepared in Italy. Enjoy your time in the company of close friends and the best coffee drinks!

Espresso is one of the most complex types of drinks made from ground beans. The barista who brews the right espresso is considered a true professional. What kind of drink is this and what should it be like?

How did espresso coffee originate?

Coffee appeared in Europe at the turn of the 16th-17th centuries. At this time, enterprising Venetians were actively trading in overseas goods with the Turks. It was the Turks who taught Europeans how to brew and drink coffee. Soon the first coffee shops appeared in Venice, becoming the center of social communication. They served strong black Turkish coffee here.

Espresso coffee appeared much later - in 1901 in Italy. This was due to the invention of the first coffee machine, in which ground beans were brewed with hot water under high pressure. This device was invented by Luigi Bezzera, the owner of a large enterprise, who was very concerned about the issue of increasing employee productivity. To reduce the time it takes to prepare coffee, he came up with a semi-automatic machine. The coffee in it was prepared quickly, which is why it got the name espresso.

The prototype of a modern coffee machine based its operation on the use of water and steam. Hot water under pressure was passed through ground coffee, which made the drink thick, strong and rich in taste.

In 1905, another Italian, Desiderio Pavoni, acquired a patent for the production of semi-automatic devices and modified them. As a result, it was found that the optimal pressure level at which water should be supplied is 8 bar. Mass production of coffee machines for making espresso began in 1947, then they began to be introduced into cafes, offices, bars, but were still too large and expensive for the home.

Demitasso cup for espresso

So what is espresso coffee in the modern sense and how does it differ from regular coffee? This is a strong black drink made from finely ground dark roasted coffee beans in a short period of time. The drink has a thick consistency and an equally thick delicate foam, or crema, as it is commonly called in Italy. Espresso differs from other types of coffee in strength, the volume of the container in which it is served, and the method of preparation. A classic serving of espresso is 30-45 ml and is served in special small cups.

Varieties

From the time the first cup of espresso was made to the present day, this type of coffee has acquired several varieties.

• Lungo - or. It is a classic espresso diluted with water to a volume of 75-85 ml. This is the so-called light variation of the drink.
• Dopio is a powerful portion of an invigorating drink; it is a double portion of coffee per classic volume of 40 ml of water.
• Ristretto - served in tiny cups, as it is prepared from a smaller volume of water and a standard amount of ground grains. The drink is very strong, invigorating and thick.
• Macchiato is a regular espresso with a head of frothed milk.
• Romano is prepared with a squeeze of lemon zest.
• Coretto is prepared with the addition of liqueur or even vodka.

Ristrettro espresso is considered the strongest, and Americano is considered the softest. Hundreds of coffee drinks and desserts are prepared based on espresso, which is why it must be brewed correctly and from high-quality beans.

Typically, large whole Arabica beans that have been dark roasted are chosen for the drink. The grains should have a dark brown color and shine, indicating the release of resins and essential oils onto the surface of the grain. Black, over-roasted grains are not suitable, as they will impart too intense bitterness and astringency to the finished drink.

According to the rules, beans must be ground before preparing coffee. The grind should be fine so that the water can extract all the flavor and aromatic components of the grain in a matter of seconds.

Many well-known brands, such as Lavazza and Paulig, offer the market ready-made espresso blends. This is a blend of high-quality Arabica beans with the addition of a small amount of Robusta to give the drink a pleasant bitterness. Coffee for making espresso can be bought in bulk in vacuum packaging, a tin can or in capsules for a special coffee machine.

Cooking rules

Despite the diverse range of coffee machines intended for home use, many people prefer to use traditional utensils for brewing coffee - a Turk or a cezve. You can brew excellent espresso in these copper vessels if you follow the proportions of ingredients and technology.

Making espresso at home in Turkey:

1. Pour 2 tsp into the Turk. finely ground coffee.
2. Add a pinch of salt and sugar to taste and desire.
3. Place on the fire and heat for a few seconds.
4. Add half a glass of filtered water.
5. Bring to a thick foam and remove from heat.
6. Repeat 2-3 more times.
7. Turn off the heat and leave for 1-2 minutes.
8. Pour into a cup.

This recipe is very similar to the process of making classic Turkish coffee, only the proportions are slightly different. It is important here not to let the drink boil, otherwise its aroma and taste will be less intense.

How to make espresso in a coffee machine? Speed ​​is important here. Ground grains must be compacted in a matter of seconds, water heated to 85-90°C and supplied under pressure of 8-9 bar. If these conditions are met, you will get a thick and rich drink with a delicate foam. The volume of espresso should be on average 30 ml. If coffee beans are ground at home, be sure to ensure uniformity; the quality of the finished drink also depends on this factor.

To prepare the right espresso at home, you will have to repeat the procedure several times until you gain the necessary experience. But what a pleasure it is to taste a drink with a hot Italian soul!