ULTIMATE GUIDE TO THE IMPACT OF ESPRESSO VARIABLES

10.09.24
Zest Coffee

UNDERSTANDING THE IMPACT OF ESPRESSO VARIABLES ON THE FINAL CUP.

Espresso is an art, where every variable in the brewing process plays a critical role in defining the final flavour profile of the cup. Whether you’re a seasoned barista or an espresso enthusiast, understanding these variables can transform your brewing experience and elevate the quality of your coffee.

 

 

THE VARIABLES THAT INFLUENCE ESPRESSO

In the world of espresso, several key variables affect the intensity and balance of attributes such as acidity, flavour, body, and aftertaste. The main variables include:

/ Grind Size

/ Yield

/ Dose

/ Temperature

/ Machine Pressure

Each of these variables has a distinct impact on how the coffee tastes. For example, adjusting the grind size can significantly alter the intensity of flavours and the body of the coffee. To help you visualize these changes, we’ve developed the ZEST Intensity Graphs, which display how tweaking each variable influences the intensity of different attributes in your espresso.

 

PRACTICAL EXPERIMENTATION TO UNDERSTAND THE EFFECT OF ESPRESSO VARIABLES

The best way to grasp how each variable affects your espresso is through practical experimentation. By adjusting one variable at a time, you can observe how it influences the coffee’s flavour profile. Here’s how you can start experimenting:

 

    • GRIND SIZE:

    • / STEP 1: Brew a control espresso.

    • Brew an espresso with your usual grind size.

    • / STEP 2: TEST VARIABLE, adjusting only the grind size.

    • Firstly, make an espresso useing a finer grind size, and then an espresso with a coarser grind size.

    • / STEP 3: Taste and record.

    • Note down impacts to the intensity of acidity, flavour, body and aftertaste.

/ RESULTS:

With a finer grind size, you should experience a less intense acidity compared to the control. Meanwhile, the flavour, body and aftertaste will increase in intensity. The opposite is true for the coarser grind size.

 

    • YIELD:

    • / STEP 1: Brew a control espresso.

    • Brew an espresso with your normal yield.

    • / STEP 2: Test variable, adjusting only the yield.

    • Firstly, run a longer yield, and then a shorter yield.

    • / STEP 3: Taste and record.

    • Note down impacts to the intensity of acidity, flavour, body and aftertaste.

/ RESULTS:

A longer yeild should result in a lighter body with potentially more pronounced acidity. Compare this with a shorter shot, which may offer more intense flavour and a fuller body.

 

      • DOSE:

      • / STEP 1: Brew a control espresso.

      • Brew an espresso with your usual dose.

    • / STEP 2: Test variable, adjusting only the dose.

    • Firstly, use a smaller dose, and then a larger dose.

    • / STEP 3: Taste and record.

    • Note down impacts to the intensity of acidity, flavour, body and aftertaste.

/ RESULTS:

A smaller dose can lead to a lighter and possibly more acidic espresso. Meanwhile, the acidity, flavour, and body will decrease in intensity, while aftertaste intensity will increase when a larger dose is used.

 

    • TEMPERATURE:

    • / STEP 1: Brew a control espresso.

    • Brew an espresso with your usual machine temperature.

    • / STEP 2: Test variable, adjusting only the temperature of the machine.

    • Firstly, increase the temperature by a few degrees, and then brew an espresso with a cooler machine temperature.

    • / STEP 3: Taste and record.

    • Note down impacts to the intensity of acidity, flavour, body and aftertaste.

/ RESULTS:

Higher temperatures often enhance sweetness and body but may reduce acidity. A lower temperature will typically result in more acidity and a lighter body.

 

  • MACHINE PRESSURE:

  • / STEP 1: Brew a control espresso.

  • Brew an espresso with your usual machine pressure.

  • / STEP 2: TEST VARIABLE, adjusting only the pressure of your machine.

  • Firstly, lower the pressure, and then increase the pressure.

  • / STEP 3: Taste and record.

  • Note down impacts to the intensity of acidity, flavour, body and aftertaste.

/ RESULTS:

A lower machine pressure will often results in a softer, less intense espresso with a lighter body. An increased machine pressure will increase the acidity.

 

THE IMPORTANCE OF ADJUSTING ONE VARIABLE AT A TIME

When experimenting with espresso, it’s crucial to adjust only one variable at a time. This method allows you to isolate the effects of each variable on the coffee’s intensity and overall flavour profile. By systematically tweaking these variables, you’ll develop a deeper understanding of how to control and perfect your espresso

 

USING ZEST’S COFFEE INTENSITY GRAPHS


The ZEST Intensity Graphs provide a visual representation of how different variables affect the espresso’s flavour, body, and aftertaste. These graphs are an invaluable tool for baristas and coffee enthusiasts, guiding you in fine-tuning your espresso to achieve the perfect balance of flavours. Whether you’re aiming for a bright, acidic shot or a rich, full-bodied espresso, our intensity graphs will help you make the right adjustments.

Mastering espresso is a journey that requires both knowledge and experimentation. By understanding how each variable impacts the final cup and using the ZEST Intensity Graphs as your guide, you can elevate your espresso brewing skills and consistently create exceptional coffee. Remember, the beauty of espresso lies in its complexity and the endless possibilities for customization.

WANT TO LEARN MORE? WE WILL BE RELEASING OUR ADVANCED SENSORY TRAINING COURSE IN THE COMING MONTHS!

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