What are the four main stages of espresso extraction?

The four main stages of espresso extraction include pre-infusion, extraction, terminal stage, and finish, which are critical for achieving a balanced shot of espresso.

Pre-infusion is the initial stage where a small amount of water is introduced to the coffee grounds. This allows the coffee to bloom and helps to evenly saturate the grounds before the full extraction begins. It enhances flavor by releasing carbon dioxide trapped in the coffee, ensuring that the extraction is uniform.

The extraction stage follows, where hot water is forced through the coffee grounds under pressure. During this phase, the essential oils, flavors, and acids are extracted, resulting in the rich flavors and aromas typical of espresso. The pressure and temperature during this stage are crucial as they influence the quality of the final beverage.

The terminal stage is where the process begins to taper off, indicating that the ideal extraction has been reached. Here, you monitor the flow rate and the color of the espresso to ensure it aligns with the desired characteristics. This stage is essential for determining whether the shot will be balanced or potentially over-extracted, which could lead to bitter flavors.

Finally, the finish refers to the moments just after brewing when the espresso is ready to be served. It encapsulates the overall sensory experience, including