SWITZERLAND’S ESPRESSO: what’s going wrong ?
Did you know that preparing a perfect espresso is a true science? Yet, in many Swiss cafés and restaurants, the consistency in espresso preparation is… let’s say, inconsistent. Analysing the extractions 27 cafés and restaurants, we can say that the basics to prepare a good espresso are not present at all. Coffee shops were not included in that analysis (the only locations where perfect extractions are prepared).
The challenge ?
• Dose: Whether you’re using 14, 16, 18g or even 20g of coffee, precision is key to ensure every espresso shines.No SCA standard exists for doses as it is defined in the Brew Ratio formula.
• Brew Ratio: The balance between coffee grounds and water needs to be spot-on. Too much water? Weak and watery. Too little? Overwhelming bitterness. SCA standard for regular espresso is 40-60%
• Extraction Time: A few seconds too fast or too slow can turn your espresso into a sour shot or an over-extracted disappointment. SCA standard is 22-28 seconds for regular espresso
The result? Often, you get a coffee that doesn’t meet expectations. And when the base isn’t right, how can espresso and espresso based recipes such as cappuccino or latte be?
Data summary:
– The dose is relatively well managed and around 8g for single and 16g for double doses.
– Brew ratios: in Switzerland, it is very hard to find the recommended SCA Brew ratio for espresso in Cafés and Restaurants. We are closer to lungo instead of espresso.
– Extraction time: the most critical error found in these locations. Espresso are extracted too fast causing under extractions. Nevertheless, under extraction with medium/dark roasted coffees could be much better than a SCA standard extraction time…
In Switzerland, the chance to drink a good espresso in cafés and restaurants is almost impossible as you need equipments and skilled employees to understand the coffee extractions.
Investing in better training, measuring, and understanding the science of coffee can transform a simple espresso into a work of art. A consistent and delicious espresso isn’t just luck—it’s skill, precision, and passion.
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