Understanding The Three Stages Of Espresso Extraction

The pre-steep stage is when the water first comes into contact with the ground coffee, so this stage is not about extraction, but about preparing the ground coffee cake for subsequent extraction.

When drip coffee, a little water is injected into the ground bed at the beginning for smothering, which causes the coffee ground to expand and expel carbon dioxide and air bubbles from the ground.

These air bubbles will prevent the coffee ground from binding to the water, which may result in incomplete extraction, so it is important to allow the coffee ground to expand and ventilate before extraction, and to ensure that the ground is evenly moistened.

The same principle applies to espresso extraction, which is why it is important to allow the beans to evaporate before brewing the espresso, as this means that less carbon dioxide will be released during the brewing process.

It is important to note that espresso machines from different manufacturers have different pre-steeping systems, which are broken down into two stages: pre-wetting and pre-infusion. Pre-moistening is used for very fresh coffee beans and allows the machine to release carbon dioxide from the coffee cake by opening the solenoid valve.

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If the beans have been properly vented, there is no need to remove excess carbon dioxide.

As for the pre-injection system, the ground coffee is first moistened, absorbs the water, and then releases the carbon dioxide and expands.

He stresses the importance of maintaining the stability of the ground coffee bed during the pre-infusion and pre-wetting stages, and of keeping it at the right time. If this stage is too short, the carbon dioxide will still be released in subsequent stages, affecting the extraction.

Another point to consider is the disturbance of the coffee grounds caused by the impact of the water on the ground coffee. The short extraction time of espresso, combined with the fact that many machines extract at a pressure of 9 bar, results in a very high concentration of coffee. However, the impact can shift the position of the coffee grounds.

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It is important to minimize the channeling effect. If the hot water comes into contact with the grounds at the pre-steep stage at a pressure of 9 bar, this may interfere with the extraction of the grounds and allow the water to flow through certain areas of the grounds, in other words resulting in an uneven extraction result.

In order to avoid the channel effect, it is important to prevent the flow of hot water from being subjected to any machine pressure during the pre-steeping stage and to wet the coffee ground in a flat manner.

Ideally, the coffee ground must be sufficiently moistened to allow the water to pass through it in a stable and consistent structure, and to resist the flow of water in a consistent manner.

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The pressure is close to the maximum threshold, which is usually 9 bar. During the water injection stage, the flow rate increases and this causes the resistance of the coffee ground to change as it becomes wet.

This is also the stage where the most chemical reactions occur, where the aroma, acidity, sweetness, bitterness, etc. of the coffee are extracted.

The timing and volume of water injection affect the flavour of the espresso, with the acidity of the fruit being the first to be extracted, followed by the sweetness and body, and finally the bitterness. An espresso with a balanced flavour and taste should have all these elements, however, there are different extraction times depending on the origin of the coffee, the method of treatment, the degree of roasting, and so on.

It is worth noting that darker roasts become more soluble due to structural deterioration, while lighter roasts will require a longer extraction time to produce the same extractive effect as darker roasts.

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This is the final stage of the espresso extraction when most of the delicious elements of the coffee are already in the cup and the less desirable substances are extracted, but we still need this stage of the extraction to balance the flavour of the coffee, without which the coffee may be too strong.

During the extraction stage, the coffee cake is pushed by the high pressure of the water throughout the stage, so the grounds are compressed and pressed against each other throughout this stage," says Lauro, chief engineer at Simonelli Group, a manufacturer of grinders and espresso machines.

Lauro worked with the International Centre for Coffee Research and Innovation and the University of Camerino to explore "ways to create (water) waves that would loosen the ground coffee bed and allow more water to penetrate, improving the overall permeability of the water.

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The results of this investigation were later applied to the new espresso machine Aurelia Wave by Simonelli's Pulse Jet technology division. Baristas can select different water flows for the three stages of espresso extraction.

Lauro emphasises: "You can't say what flavour profile or extraction method is better - after all, the taste is a personal preference and depends on the flavour elements you want. He gives the example of a sun-dried Peruvian coffee and a washed Ugandan coffee, both of which the team tested. Each coffee was extracted using the traditional method and brewed at different stages with three different water flows, and then blind tested by six Q grader.

He said that the water-washed coffee with the Pulse Jet resulted in a softer acidity in the brew. We were able to control the acidity and make the coffee taste more balanced. As a result, we can feel the sweetness and acidity in a balanced flavour.

With this system, the sun coffee will have a better body and will amplify the flavour profile of the sun coffee and bring out a better sweetness.

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So we recommend that, in addition to the usual procedures of filling the handle with ground coffee, spreading the ground, and choosing the brewing ratio and water temperature, the Pulse Jet can also be used for testing, allowing the user to create a new flavour experience and a new type of flavour balance.

Each stage of espresso extraction, from pre-moistening to the end of the extraction, is very different and has its own function.

Understanding the need to vent the coffee, the different water flows and pressures are all appropriate for different coffees. The most important thing is a good extraction balance, which will result in more delicious espresso and a more satisfied taster.

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