From Bean to Cup: the Secret of a Perfect Espresso (and Why We Never Go Past 30 Seconds)

It all starts in Ethiopia. Legend has it that a goat herder noticed his goats were full of energy after eating the red berries of a certain shrub. Centuries later, coffee crossed the Red Sea to Yemen, left the port of Mocha for the rest of the world, and became one of the most loved drinks on the planet.

Today, coffee grows in the so-called “coffee belt” between the tropics. Brazil is the world’s largest producer, known for round coffees with notes of chocolate and nuts. Colombia is famous for balance and sweetness. Ethiopia and Kenya offer more floral, fruity coffees, sometimes with notes of citrus or red berries. Every origin has its own personality — just like wine.

There are two main species of coffee: arabica and robusta. Arabica, grown at altitude, is more aromatic, sweeter and more complex. Robusta is hardier, more bitter and has almost twice the caffeine. The higher the coffee grows, the more slowly the bean ripens — and the more flavour it holds.

But a good bean is not enough. Roasting turns the green bean into coffee: a light roast keeps the acidity and the aromas of the origin, a dark roast brings body and cocoa notes but can hide everything else. Then comes freshness: coffee is a living product that loses its aromas weeks after roasting and minutes after grinding. That is why we grind to order, cup by cup.

And then the moment of truth: extraction. Making an espresso means pushing hot water under pressure through ground coffee. The first seconds bring out the acids and fruity aromas, then the sugars and body — and, if the extraction runs too long, the bitter and astringent compounds. Coffee extracted too fast tastes sour and thin; extracted too long, it turns bitter and dry.

At Baia, an espresso extraction never runs past 30 seconds. It is our rule. That way we keep the best of the coffee — the sweetness, the body, the aromas — and leave out the bitterness many people think is “the taste of coffee”, when it is really the sign of an extraction that went on too long. We adjust the grind throughout the day, because humidity and temperature change how coffee behaves.

In Portugal, coffee is a ritual: the bica in Lisbon, the cimbalino in Porto, a simple “café” in Coimbra, drunk at the counter in two sips. We love that tradition — and wanted to add the care of a specialty coffee bar. Our espresso costs €1, as it should, and it is the base of everything else: latte and iced latte, cappuccino, mocha.

If you love coffee, or are simply curious, come and taste it at Baia, in Beco dos Esteireiros, by Largo do Romal. Ask us about the coffee of the moment, the grind, the extraction: we are always happy to talk about it. And if coffee is not your thing, matcha latte and golden latte are waiting for you.