How it Works
Grind Size
Espresso requires a very fine grind, almost like powdered sugar. Too coarse, and the shot will be weak; too fine, and it will taste bitter.
Dose
Typically 18-20 grams of ground coffee is used for a double shot.
Tamping
The grounds are packed tightly with a tamper to create an even surface ensuring the water flows through consistently.
Pressure & Extraction
Hot water (around 90-96°C / 195–205°F) is forced through the coffee at ~ 9 bars of pressure.
Shot Time
A good shot usually takes 25-30seconds to extract.
The Result
1
Crema
A golden, foamy layer on top that's a hallmark for a well-pulled shot
2
Body
Thick, syrupy texture compared to other brew methods.
3
Flavor
Bold, intense, and complex--sometimes with sweet, bitter, and acidic noted all at once.
Why Choose Espresso?
1.
Perfect if you enjoy a strong, concentrated coffee.
2.
Versatile—it’s the foundation for most café-style drinks.
3.
Great for experimenting with flavor notes in specialty beans.
Brewing Guides
Check out these brew guides to see what suits you best!
A concentrated form of coffee
Slowly pouring hot water over ground coffee
A full-immersion brewing method
A modern, versatile brewer
A slow-extraction method where coffee grounds steep in cold
One of the most theatrical and scientific brewing methods
Often called a coffee machine
A pour-over style brewer designed in 1941
