The Science of Espresso: How Variables Like Temperature and Pressure Impact Flavor

Authors: Alok Satish Chaughule

DOI: https://doi.org/10.5281/zenodo.14261138

Short DOI: https://doi.org/g8s4zz

Country: USA

Full-text Research PDF File:   View   |   Download

Abstract: Espresso is a revered cornerstone of coffee culture, with a rich and complex flavor that has captivated coffee enthusiasts worldwide. Unlike other coffee preparations, espresso involves a scientific precision that influences every cup. The process hinges on specific variables—temperature, pressure, grind size, water quality, and extraction time—that must be fine-tuned to achieve the perfect balance of flavor, body, and aroma. Understanding how these variables interact is key to mastering the art of espresso. There are a large number of devices and methods to produce espresso coffee (EC). EC is defined as “a brew obtained by percolation of hot water under pressure through compacted cake of roasted ground coffee, where the energy of the water pressure is spent within the cake” (Illy et al., 2005). In this process flavors are extracted from the coffee by means of hot water. EC consists of about 35 ml of dark beverage, usually served in a small cup with a brown foam layer called crema covering the liquid. Crema is a distinctive feature of EC, as it is absent in other coffee brews and is required for consumer acceptance. (1)

In this article, we’ll explore the science behind espresso, focusing on the roles of temperature and pressure and how they shape the characteristics of the final cup. We’ll break down each variable’s effect on the extraction process and discuss how small adjustments can significantly impact flavor.

Keywords: Espresso Brewing, Pressure profiling, Coffee Extraction, Crema Formation, Barista Technique, Soluble Compounds, Coffee Oil and Lipids, PID controller.

Paper Id: 231717

Published On: 2020-12-08

Published In: Volume 8, Issue 6, November-December 2020

Share this