Description
Colloidal suspension of emulsified oils and dissolved solids created by 9-bar pressure extraction.
Technical
The Maillard reaction and caramelization of sugars occur during roasting, while high-pressure extraction solubilizes chlorogenic acids, caffeine, and trigonelline. Crema formation results from CO2 release emulsifying lipids into a stable foam.
Culinary Significance
Serves as both standalone beverage and flavor foundation for milk drinks, with pressure optimizing extraction efficiency and mouthfeel.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
93°C optimal
90°C to 96°C range
Time
25-28 seconds
20 seconds – 30 seconds
Equipment
9-bar pump espresso machinePrecision grinder (burr type)58mm portafilterTamper with 15kg force