The Science

of Espresso
By: Sara Vine

Coffee vs. Espresso?

Same beans
Different grinds
Various blends

Coffee Berry
The coffee bean is from the heart of the coffee

berry
There are two beans, or seeds, in each berry

Extraction
Fruit is

removed
There are

two beans, or
seeds, in
each berry

Dried out
The extracted beans are dried out
Beans are shipped in an un-roasted state

Roasting
Chemical process by which aromatics, acids, and

other flavor components are either created,

balanced, or altered
Supplement the flavor, acidity, aftertaste and body

of the coffee
Coffee roasting
Light
Medium
Dark

Pyrolysis

Espresso Process
Heat the cup

Insert

Grind

Brew

Tamp

Serve

Preheat the Cup

Thick porcelain walls of an espresso cup will

sick all of the heat out of the espresso

Pre-heat to maintain the temperature of the

espresso when poured

Use an elliptical internal shaped cup
Flat bottomed cup will break the crema

Grind
Typically a dark roast bean
Fine grind
Coffee is freshest immediately after it

is ground
Volatile oils that were protected inside

the bean are exposed to the air,

which oxidizes and stales the coffee
Coffee grinder should be activated for

15-20 seconds every time a shot is

desired
Only grind what you need
Disregard grounds after 30 seconds

Tamping
Fill the porta-filter with finely ground coffee
Scrape the basket to level the coffee off
Press on the coffee with five pounds of pressure

Some grounds will stick

to the side of the basket

Press on the coffee with

thirty pounds of
pressure
Tamp evenly

Fill the Porta-Filter

5 Pounds of Pressure

Tap

30 Pounds of
Pressure

Brewing
Stabilize the temperature
197F 204F

Insert the porta-filter below the

dispersion screen
Use manual switch to begin the

pre-infusion cycle
For 1.5 ounces of espresso,

extraction should take 23-30

seconds
130 pounds/inch2

Pour should look like warm

honey dripping from the spouts

Environmental
Factors

Coffee is hydroscopic, temperature and

humidity will change throughout each day

Change the grind size to achieve brew time
Longer than 30 seconds, adjust the grind to be

larger
Less than 25 seconds, adjust the grind to be

smaller

What is Espresso?
https://www.youtube.com/watch?v=

4ISxvMhz5qI

Resources
Baguley, Richard. "Appliance Science: The High-

pressure Physics of Espresso Coffee."CNET. CBS

Interactive Inc., 6 Apr. 2015. Web. 24 Apr. 2016.
Chefsteps. "Espresso Theory."YouTube. YouTube, 30

Sept. 2014. Web. 24 Apr. 2016.

"Coffee Roasts from Light to Dark - Coffee

Crossroads."Coffee Crossroads. Coffee Crossroads,

11 Mar. 2013. Web. 24 Apr. 2016.
"Espresso."- CoffeeResearch.org. Coffee Research

Institute, 2006. Web. 24 Apr. 2016.

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