How should espresso be extracted for optimal flavor?

For optimal flavor extraction in espresso, the ideal temperature range is between 190-205°F, and the brewing time should be approximately 20-30 seconds. This temperature range is critical because it allows the essential oils, sugars, and acids in the coffee grounds to dissolve effectively, resulting in a well-balanced shot of espresso with rich flavor and a desirable crema.

Brewing within this temperature and time window ensures that the water is sufficiently hot to extract the complex flavor compounds without scorching the coffee, which can happen at excessively high temperatures. This also helps prevent under-extraction, which can occur if the brewing time is too short or if the water is not hot enough. The combination of this temperature and brewing time ensures that the espresso has a full-bodied taste, vibrant acidity, and a harmonious balance of flavor.