Espresso
What is espresso?
Espresso is a highly concentrated extraction method of brewing coffee. Fine grounds, hot water, and about 9 bars of pressure (9 times the atmospheric pressure at sea level) will yield a very small, yet strong coffee that is typically enjoyed alone (“neat”), with milk ("macchiato”, “cortado”, “cappucino”, etc.), or with water (“americano”). Today, we won’t be going over how to brew espresso, but rather looking to discuss all of its great characteristics and lingo (because it can be confusing!).
What brewing device does espresso require?
There are different methods to brewing espresso. The most time-efficient (and often most consistent) way is with an espresso machine, which are seen at cafes, restaurants, or even an espresso enthusiast’s home. However, espresso machines can be expensive, ranging from $600 - $35,000! If you like the concentration of espresso, you can make a concentrated coffee that’s a little like espresso with the Aeropress, the Mokka pot, or Ibrik.
There are three variations of espresso shots that are determined by their brew ratios or “recipe”:
Ristretto — the most intense, goopey shot (“restricted”) with a brew ratio of about 1:1 to 1:1.5 (that is, 18g of beans resulting in 18g of coffee, all the way up to 18g of beans resulting in 27g of coffee)
Normale — a standard, concentrated shot of espresso (“normal”) with a brew ratio of about 1:2 to 1:3 (18g:36g to 18g:54g)
Lungo — a somewhat watery shot (“long”) brew ratio of about 1:3 to 1:4 (18g:54g to 18g:72g)
At Penstock, we serve some of espresso as ristrettos (Tulgey Wood Blend, Archimedes Blend), some as normales (Nocte Dulce Blend), and some as lungos (single origin shots).
Are beans roasted specifically for espresso?
This is a question we often get, and the answer is no and yes. The concentrated nature of espresso accentuates all of a bean’s characteristics and qualities. Think of it as a magnifying class on coffee! That means bitterness and acidity can be tasted more intensely than in other brew methods. A tweaked roast (slightly longer or darker for acid forward coffees or shorter and lighter for bitter coffees) can help temper those aspects of its flavor.
Is all espresso blended?
Done right, the effects of this on a single-origin bean can result in a vibrant and lovely shot that highlights all of the bean’s exciting characteristics (yum!) However, not everybody enjoys a fruit-forward or floral espresso. That’s where blends may help in “rounding out” an espresso. A blend is a mix of at least two different types of beans; they can be from different farms of the same country, or different continents completely! Roasters often find a good blend of beans that, when put under the “magnifying glass” of espresso, will be a balanced brew that tastes pleasant on its own or with milk. So while we roast (and brew) both blend and single-origin beans, it ultimately is a matter of personal preference, and we offer both single origin coffees and blends.
How should espresso taste?
A great shot should make you say wow! It surprises our palate with mouth-watering juiciness, mouth-coating creaminess, chocolately sweetness, lemony citrus, or aromatic flowers. If you really sit with it, it can remind you of blueberry muffins, apple pie, or even cereal! That’s the great fun of espresso.
There’s a common misconception that espresso is very bitter. This is often due to excessive roasting to ensure the coffee doesn’t taste sour. Then, because of the way espresso “magnifies” every quality of a bean, it accentuates bitterness. Espresso does not have to be that way. Espresso roasting, blending, and brewing can be tricky to master. With the right coffees, properly roasted and blended and brewed with expertise, espresso can be sweet, thick, and delicious with at worst a trace of bitterness and/or sourness. We constantly reevaluate our blends and roast profiles to maximize sweetness and minimize bitterness and sourness, and baristas are always adjusting different elements of their brew method to get a delicious shot of espresso.
Because we love discovering these elements of different espressos and helping folks discover them too, we have an entire espresso menu at Penstock for our guests to try!
With every espresso-based drink, we offer an option of three different espressos:
Archimedes (“Modern”) — This is our delicious, go-to default! Fruity, Heavy Bodied, Intense, but Balanced Citrus Acidity, Fruity and Milk Chocolate Sweet Finish and Smoked Hardwood.
The Tulgey Woods (“Traditional”) Dark Chocolate, Heavy Bodied, Low to No Perceivable Acidity, Nutty and Marshmallow Finish
Oromia Cooperative (“Decaf”) Cacao, Light Body, Grape, Low Acidity, Guava, Chocolate
In addition, we have an espresso flight menu where guests can try a single espresso shot and a single-shot cappuccino to experience the coffee on its own and with milk:
Fruity (Kayon) — Intensely sweet with heavy red fruits. Loads of strawberry, lemonade, and hints of jasmine. Clementine acidity and finishing with definite notes of cocoa
Chocolatey (Malacara) — Chocolate, Butterscotch, and Light Bodied. Clean, Citric and Malic Acidity
Extraordinary (La Palma y El Tucan Gesha) — Intense Floral Fragrance; Clementine, Mango, Passion fruit; Coating Body, Tea-like