espresso

Espresso is by far the most complex of popular coffee techniques. When mastered, people flock to drink it in the millions, as evident by today’s cafe culture worldwide. For those making it at home, there are probably more variables to master than you think, so we'll give you a basic guide below and from then on you'll have to set out experimenting to perfect it.

Header espresso
Crucial kit
  • Espresso head
    Espresso Brewer
  • Bean single
    Fresh coffee (ground specifically for espresso)
  • Tamper
    Tamper
  • Cup
    Mug
Pro tweaks
  • Grinder
    Grinder (to grind right before brewing)
  • Scales
    Scale (for exact measures of coffee)
  • Timer
    Timer
Coffee loves you

Lets brew it

Espresso 1

Espresso shot should be made with clear and filtered water heated between 90 to 97 °C

Espresso 2

Coffee ground has to be finer than most grind methods, similar to table salt

Espresso 3

Feel free to adjust your dose according to taste, but normally baristas use between 18 to 21 grams of ground coffee extracting 30 grams double shot coffee

Espresso 4

A firm body weight and level tamp is essen- tial for a nice even extraction. Position the portafilter in the grouphead and start your shot.

Espresso 5

The shot should start with a slow drip, then develop into a gentle, even stream. Near the 25 second mark, the extraction will end, causing the shot to thicken and start “blond- ing,” or turning yellow. Stop the shot just as this process begins.

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