Coffee is no longer just coffee. The emergence of specialty coffee shops has completely changed the way we look at and taste coffee.
There are many ways to make coffee. Gradually, the public is beginning to realize the impact of subtle changes on the overall flavor of the coffee.
The coffee camp can be roughly divided into two categories: Espresso and pour-over coffee. So, what is the difference between these two brewing methods? This article will explain the differences between the two in terms of flavor and production methods.
What is Espresso?
For Italians, Espresso means the fastest way to consume caffeine. This word expresses one of its most important characteristics-fast. The same is true of the facts, fast preparation, fast drinking, and fast enough caffeine.
In addition to "fast", what other characteristics does Espresso have? It is extracted with extremely high-temperature water, and the pressurized water flows through the very finely ground coffee powder, and the extracted coffee liquid has a higher density and higher concentration than filtered coffee.
In this way, Espresso is not difficult to leave a strong and exciting impression on you. But Espresso is not only used for a small cup of coffee but also the base of all kinds of Espresso coffee, such as American, Latte, Australian white, Cappuccino...
Espresso has a sense of hierarchy.
First of all, Espresso has a thick or thin layer of golden brown oil- Crema, which is composed of protein, oil, and black essence (combined with sugar and amino acids). Not all coffee can produce Crema, and there is always a dispute about Crema: some people think it is too bitter, while others think it is a sign of a good Espresso.
Second, the coffee liquid under the Espresso. This is the main part of Espresso, which brings acidity and sweetness. This part of the liquid is often divided into two different parts: body and heart. The body is the middle part of Espresso, usually caramel brown. The heart often presents a thicker, darker brown.
What is pour-over coffee?
In theory, espresso and pour-over coffee are two sides of the same concept, because their basic principles are the same-pour hot water on the coffee powder layer, and the water passes through the coffee powder layer and some form of filter, The coffee liquid is extracted and finally falls into the coffee cup.
But the key difference between pour-over coffee and espresso is that the water used in pour-over coffee is not pushed by pressure, but only flows through the coffee powder layer by gravity. Therefore, to get a delicious cup of coffee, its extraction process takes a little longer.
Because of this, pour-over coffee requires a larger water-to-dust ratio.
For the same 20 grams of coffee powder, you may only need 40 grams of water to make Espresso, while you need 300 grams to make pour-over coffee (normally, regardless of special recipes) or even more water.
Pour-over coffee tends to extract more flavors from the coffee. This makes this brewing method more suitable for brewing coffee beans from a single production area (ie: single-origin coffee) to highlight the "regional flavor" brought by its origin.
Unlike the richness and layering of espresso, the pursuit of pour-over coffee is clean, clear, and consistent. How long does it take to make a cup? The extraction process of pour-over coffee has its complexity. Generally speaking, first, moisten all coffee powder with a small amount of water, and then simmer for 30 seconds to expel carbon dioxide and help to have a better water flow in the subsequent extraction process. After the steaming, there is still one and a half minutes to two minutes until the extraction time.
As for Espresso, the Italians insist on an extraction time of 25-30 seconds-no more, no less.
If it's milk coffee, add a few seconds to pass the milk and pour the milk. On the whole, it takes about 1 minute to make a cup of espresso, which is a faster way to get a cup of coffee.
About the selection of brewing equipment
When it comes to the equipment required, most pour-over appliances are cheaper than a serious espresso machine.
For pour-over coffee, what is needed includes a filter cup, filter paper, electronic scale, pour-over kettle, and so on.
On the other hand, according to different needs, espresso machines can also be hundreds of different.
The price of a home espresso machine is relatively much lower, but it may not be able to generate enough pressure to make an espresso of the same quality as a commercial coffee machine.
Pour over VS Espresso: which is better?
Some people love to pour over, and some love Espresso. There is no simple answer to this question.
Pour-over coffee is a more precise way to taste the nuances of coffee, especially those flavors that are less likely to be expressed in Espresso. However, when it comes to making time, pour-over coffee is not fast enough for Espresso. When a cup of coffee is urgently needed in the morning in a hurry Espresso comes faster. Another consideration is personal drinking habits.
Because of the thick texture of Espresso, it is easier to blend with milk, and whipped milk usually brings more sweetness to coffee, making Espresso and milk the best partner.
In contrast, pour-over coffee tastes cleaner, smoother, and has a softer taste-which means that it is usually suitable for pure drinking, not mixed with any milk, syrup, cream, etc. In this way, you can appreciate the subtle regional flavor of a coffee bean.
In the final analysis, the best choice still comes down to lifestyle and taste preferences. However, keep in mind that each method can use different beans to produce completely different results, depending on the origin of the coffee beans, the roasting curve, and so on. This uncertainty is the magic of coffee, isn't it?
It will always surprise the taste buds!
So, which way do you prefer?
Espresso? Or Pour over?