Welcome to our comprehensive guide to all things espresso! For coffee lovers and aficionados alike, there's no denying the allure of a perfectly brewed shot of espresso. But with so many questions surrounding this beloved drink, it can be difficult to know where to begin. That's why we've compiled a list of the 100 most commonly asked questions about espresso, ranging from the basics of brewing to the finer points of flavor profiles and equipment. Whether you're a seasoned barista or a curious coffee drinker, our guide has everything you need to know to make the perfect cup of espresso every time. So grab a shot glass and let's get started!

Espresso is a coffee brewing method that involves forcing a small amount of near boiling water through finely ground coffee under pressure. The process involves finely grinding coffee into a portafilter basket, tamping it down, and securing it into an espresso machine. The machine then delivers water at an extremely stable temperature and applies 9 bars of pressure to force water through the coffee. The resulting beverage is a liquid espresso that contains soluble solids, soluble gases, and insoluble solids. Soluble solids give the espresso its taste and brew strength, soluble gases provide its aroma, and insoluble solids contribute to its body, mouthfeel, and serve as a barrier to perceived bitterness. A shot of espresso is composed of two layers - crema (light brown, on top) and liquid (dark brown, on the bottom).

In just over 100 years, espresso has gone through numerous innovations. Angelo Moriondo submitted a patent for the first coffee brewing machine using steam and water in 1884, which was not produced commercially. In 1906, Luigi Bezzera and Desidero Pavoni created the first espresso machine with a vertical boiler that brewed a single cup of coffee in seconds. However, the espresso produced by these machines was very different from what we know today. Pier Arduino, an inventor and businessman, attempted to create a machine that did not rely on steam to create pressure for brewing but was unsuccessful. However, he marketed espresso effectively and was among the first to export machines from Italy to other countries.

To correctly pronounce the word "espresso," it should be pronounced as "uh-spreh-sow," and not as expresso or "ex-spreh-sow."

Espresso is an extremely complex drink and to describe its taste in a few words will never do the drink justice as there are so many variables that makes no two espressos alike. Espresso will have a mix of bitterness, acidity, and sweetness that blends together into a rich, potent, and creamy drink. Espresso flavors are impacted by the type of coffee used and how light or dark it was roasted. Espresso can be bitter, dark, and smoky, or round, balanced, and chocolatey with hints of fruit sweetness.

Espresso like any coffee can range in flavor and it all comes down to the type of coffee, its processing method, the roast quality and level, and down to how well it was brewed.

The term "Espresso" originated from the Italian language and describes the process of brewing coffee by forcing hot water through finely ground, typically dark-roasted coffee beans. It is believed that the word was created in Italian to differentiate between coffee made instantly for the customer and coffee that was brewed in a pot. Occasionally, in English, we refer to an individual serving of a particular item, such as espresso, as being made "expressly for" a person. Interestingly, the term "express" has the same origin as "espresso," making the commonly used variation "expresso" both rational and etymologically sound.

When contrasting the differences between espresso and standard drip coffee, the former employs pressurized brewing while the latter relies on gravity brewing.

Espresso requires finely ground coffee beans to be brewed with hot water at high pressure. The pressurized system in an espresso machine pushes water through the grounds (around 30 PSI), producing a strong and sweet shot with a crema or foam layer on top. Espresso is not a specific type of coffee bean but rather any coffee beverage prepared using an espresso maker.

In contrast, drip coffee involves a filter, coffee grounds, and hot water that passes through the grounds by gravity. There is no pressurized brewing in any drip coffee apparatus, whether it's a standard coffee maker or manual brewing devices like pour-overs or Chemex.

Read our article: How is Espresso different from Coffee

Espresso and drip coffee are not alike. While drip coffee is made by pouring hot water over ground coffee beans, espresso uses a high-pressure brewing process that forces hot water through a compacted "puck" of ground coffee. This results in a small but potent "shot" of sweet and strong espresso, typically measuring 1-2 ounces in volume. Despite its small size, an espresso shot contains about the same amount of caffeine as an 8-ounce cup of black coffee made with drip coffee.

Espresso and black drip coffee are not alike. While black coffee is made by pouring hot water over ground coffee beans, espresso uses a high-pressure brewing process that forces hot water through a compacted "puck" of ground coffee. This results in a small but potent "shot" of sweet and strong espresso, typically measuring 1-2 ounces in volume. Despite its small size, an espresso shot contains about the same amount of caffeine as an 8-ounce cup of black coffee made with drip coffee.

Espresso is an excellent choice for coffee lovers who crave a rich, complex flavor profile in a hurry. Thanks to its versatility, it can be enjoyed in a variety of ways, from bright and lively to dark and bold, just like any other brewing method. With its high-pressure extraction process, espresso yields a highly concentrated beverage with a thick, creamy layer of crema that many coffee drinkers adore. Additionally, when combined with milk, espresso can be used to create a wide range of milk-based drinks, including lattes, cappuccinos, cortados, and more, which are beloved by coffee enthusiasts worldwide.

When comparing an espresso shot(s) to a black cup of coffee you are looking a virtually identical amount of calories at less than 5. As you begin to add sugar and milk to your espresso or coffee the drinks caloric proportions will certainly shift and make one drink more or less healthier than the other.

Both espresso and coffee use roughly the same amount of ground coffee so again there is not much of a health difference between the two.

Typically, a single shot of espresso contains about 60-100mg of caffeine, which is roughly one-fourth of the recommended daily intake for adults. Moreover, it has minimal calorie content, with less than 5 calories per shot. Even if you add milk, drinking a shot of espresso per day will still keep you well within the recommended range of daily caffeine and calorie intake.

In short, yes, you can use any coffee for espresso as long as you grind it fine enough to work in an espresso machine.

Espresso is not a type of coffee bean, but rather a brewing method. Coffee labeled as espresso is no different from other coffee types, with the exception that it is usually best suited for the espresso brewing method. Coffee roasters may label specific medium to dark roasted coffees as "espresso" to cater to espresso consumers, as these roasts work well with the brewing process. While any coffee can be used for espresso, most people prefer medium to darker roasts, especially when making espresso with milk-based drinks like lattes or cappuccinos.

If you are looking to stay within the recommended daily maximum caffeine intake for adults (400mg) then upward of 3 – 4 shots of espresso will keep you within that range. Do note, caffeine can impact anxiety regardless of how much is consumed within a 24-hour period.

Is 2 shots of espresso the same as a cup of coffee?

In terms of caffeine, a double shot of espresso has roughly 40 – 66mg of caffeine per ounce while a cup of coffee has 8 – 15mg per ounce.

A double shot of espresso at 1.5 ounces can have 60 – 100mg of caffeine while an 8-ounce cup of coffee can have upward of 120mg.

Espresso is served with a spoon for those that want to fold the “crema” into their drink. Crema is the layer of lighter-colored foam that sits atop a properly brewed shot of espresso. The crema itself is creamy and somewhat bitter and intense. Some enjoy drinking their espresso without folding in the crema while others mix the crema into their espresso.

A small glass of cold water or sparkling water is often served with espresso as a palette cleanser. Espresso can be quite a bold and intense drink. Some will drink it in one sip while others like to take several sips cleansing their palettes with water between each sip.

This is somewhat a confusing topic as the term coffee and espresso carry multiple meanings from a beverage type to a brew method, to a place species, and even a coffee roast type.

We would love to debunk a few things;

1. Coffee is espresso and espresso is coffee: We often hear the question, what type of coffee should I use for espresso. Or that espresso is a certain type of coffee bean. Any coffee can be brewed as espresso though some roasters have "espresso roasts” which is a coffee they deem best for the espresso brewing method.
2. Coffee and espresso are different brewing methods: Some often refer to drip or filtered coffee as just coffee and espresso drinks as espresso.
3. Coffee is also a plant: The term “coffee” is not only used to describe a beverage but it can also encompass a species of plant known as Coffea arabica or Coffea canephora.

To read more on this topic head over to our blog: How is espresso different from coffee?

Espresso roast coffee is labeled as such often because it is coffee sourced and roasted with the espresso brewing method in mind. This helps consumers looking for the perfect coffee for their espresso machine home in on a few offerings from a roaster that they know was crafted for espresso brewing.

While any coffee can be used as espresso, most prefer medium to darker roasted coffee, especially those that make their espresso with milk (think latte or cappuccino) as darker roasted coffees cut through the milk.

There are 11 essential barista tools for brewing espresso and they include:

1. Portafilter: The portafilter is a key component of an espresso machine. It is the "handle" that sticks out where the coffee is dispensed and is also sometimes referred to as a "group handle". The portafilter holds a basket that contains the coffee grounds during the extraction process of the espresso shot. The handle and notches on the portafilter allow the user or barista to secure it in place on the machine so it does not come loose during use. The portafilter locks into the machine's group head, with smaller espresso machines, typically having one group head while larger commercial machines have multiple to handle a higher volume of demand.
2. Knock box: A knock box is a handy tool used in conjunction with an espresso machine to dispose of spent coffee grounds, also known as "pucks." It's a small box with a horizontal bar inside that allows you to easily and cleanly knock out the spent grounds from the portafilter by tapping it against the bar. This helps keep your workspace clean and organized and speeds up your workflow.
3. Digital Scale: A scale that can weigh in both grams and ounces is ideal for brewing espresso. If your scale also reports out on time you have the tools needed to help you dial in your espresso after each shot.
4. Tamp mat or tamp stand: A tamp mat or stand is helpful when tamping the coffee grounds in the portafilter as it reduces the possibility of the portafilter slipping and it also protects the portafilter and countertop surface from scratching.
5. Tamper: An espresso tamper is a tool used to compress the ground coffee into a puck-like shape inside the portafilter of an espresso machine.
6. WDT tool: A WDT, or the Weiss Distribution Technique, is one of the longest-standing espresso distribution methods that helps improve espresso extraction through the even distribution and removal of any clumps in your coffee grounds.
7. Timer: A timer is an extremely helpful tool as it allows you to understand the length across each portion of your espresso shot. You can better understand the length of time of your “bloom” when your espresso first started to pour out of the portafilter, the time when the espresso starts to blonde, and the overall shot length.
8. Shot glass: Although using volume as a metric for determining if you've hit your target isn't the most accurate approach, owning a shot glass with measurement markers is a useful tool when adjusting or creating a drink that can't fit beneath the portafilter. Shot glasses come in a variety of styles and designs, but most are approximately 2oz and feature a spout for effortless pouring.
9. Milk pitcher: The milk frothing pitcher is a vital accessory for manual milk frothing that is used in making coffee drinks such as lattes and cappuccinos. There is a wide variety of milk frothing pitchers available, ranging from standard stainless steel to those with a mirror finish, Teflon coating, or those with calibrations for easier frothing. Our collection includes top brands like Espro, Rattleware, Joe-Frex, and Frieling.
10. Milk thermometer: For novice baristas seeking to learn milk steaming and frothing, it's essential to possess a quick-read thermometer, preferably a digital one. This gadget enables users to monitor the milk temperature as they train their hands to sense the milk's heat, which is crucial for creating a superior milk-based espresso drink. Although the tool may not be necessary for every steaming session once you have sufficient experience, it's beneficial to have one on hand to periodically verify your skills. A useful guideline is to halt steaming approximately 10 degrees below your desired temperature since the milk will continue to warm up afterward.
11. Spoon: Although the demitasse spoon appears to be a trivial tool to include on a list, it serves an essential purpose in the coffee-making process. This tiny spoon is ideal for sampling espresso since the coffee layers itself within the cup. Consequently, taking a small sip only provides a taste of one layer, rather than the combined flavors. By stirring the espresso or milk-based beverage, you blend these layers, resulting in a harmonious taste. Therefore, it's highly recommended to use a demitasse spoon to achieve a well-balanced coffee experience.

Start with a wide variety of coffee roast types (light, medium, dark) as well as processing methods (washed, natural, and honeyed), and explore how you enjoy each as straight espresso shots (singles or doubles) brewed as “ristrettos”, “normale”, or “lungo”.

An example might be; starting with a medium roasted Costa Rican naturally processed coffee.

Day 1: brew a “normale” espresso shot with 20 grams of ground to 40 grams of espresso and take notes on how you enjoyed the coffee.

Day 2: Adjust to your notes from the previous day. Maybe you thought the coffee was too intense and you are looking for more clarity. If so, brew a “lungo” shot at a 1:3 ratio of 20 grams in and 60 grams out. As always, take notes on what you liked and didn’t like about this shot.

Day 3: Possibly brew your first “normale” shot again but adjust the temperature either lower or higher to see how that impacts the shot.

Day 4: Do the same as Day 3 but with a “lungo” shot.

Day 5: Start adding milk to your favorite shot from the previous days. Maybe see how the shot from Day 3 tastes as a cortado.

As you continue down this journey you will find different brew ratios that work for you for straight espresso drinks, temperatures that make work best for the coffee you are brewing, and your favorite espresso-to-milk drinks using this coffee.

Your options are endless but sticking with classic recipes, taking notes, and iterating is always a great place to start.

An average shot of espresso can range from 60 – 100mg of caffeine (for a double shot) while a standard 12-ounce cup of black coffee can range from 96 – 180mg of caffeine. It would take roughly two double shots of espresso to equal or surpass one 12-ounce cup of black coffee.

Starbucks offers four different sizes of espresso shots: Solo, which is 0.75 ounces; Doppio, which is 1.5 ounces; Triple, which is 2.25 ounces; and Quad, which is 3 ounces.

Espresso brew ratios are the number of coffee grounds used versus the amount of water used during the brew and ultimately the final espresso weight in your cup.

For example, a double espresso may call for a 1:2 “normale” ratio, meaning that for every 1 gram of ground coffee in your espresso portafilter, you aim for 2 grams of espresso yield in your cup. A standard double espresso recipe may call for 19 grams of finely ground coffee in your portafilter, yielding 38 grams of espresso in your cup and typically brewed within 30 – 35 seconds.

A ristretto shot, also known as a restricted shot or a short shot, is characterized by a brew ratio between 1:1 and 1:1.5.

You can pull single or double ristretto shots and they are simply shots that are stopped early in the brewing process to reach the goal of 1 gram of coffee to 1 gram of liquid.

A 1:1 ristretto shot may look like, 14 grams of coffee in a single basket, yielding 14 grams of espresso liquid in your cup. Ristretto shots are darker, bold, and richer than the other types of espresso shots due to the tight coffee-to-water ratios.

A normale shot, also known as a standard shot, typically features a brew ratio between 1:2 and 1:3. Using a higher ratio can result in a clearer espresso and a higher percentage of extraction.

A typical normale shot may look like, 18 grams of coffee in a double basket, yielding 36 grams of espresso liquid within 30 seconds.

A lungo is a larger espresso shot that is pulled at a higher brew ratio, resulting in a cup that is twice the size of a regular espresso shot. The ratio of coffee to water in a lungo is typically between 1:3 and or 1:4, and this may vary depending on the barista or home brewer's personal taste preference.

A lungo shot is typically used when the barista is looking to increase the clarity of the drink. Lungo shots work very well for light-roasted coffees as well as complex single origins.

A typical lungo shot at a 1:4 ratio may look like, 18 grams of coffee into your portafilter yielding 72 grams of espresso liquid in your cup.

A single shot of espresso will vary based on the brew ratio you are using. For example, if you are brewing a single shot of espresso using a double basket (16 – 20 grams) you can expect the following volumes:

1. Ristretto shot (1:1): 0.56 – 0.70 ounces
2. Normale shot (1:2): 1.1 – 1.4 ounces
3. Lungo shot (1:3+): 1.7 – 2.1 ounces

Most cafes and home baristas pull “normale” shots ranging from a 1:2 to a 1:2.5 ratio of coffee grounds to espresso yield. An example of a “normale” short would be 18 grams of coffee in a double-basket yielding 36 grams of espresso liquid.

As a barista, you should always explore different ratios for different coffees as what works well for one coffee may not work well of others. Lighter-roasted coffees or complex single origin coffees sometimes work best using a “lungo” ratio which is a 1:3 or 1:4 ratio which helps give the espresso a higher level of clarity.

The portafilter is a key component of an espresso machine. It is the "handle" that sticks out where the coffee is dispensed and is also sometimes referred to as a "group handle". The portafilter holds a basket that contains the coffee grounds during the extraction process of the espresso shot. The handle and notches on the portafilter allow the user or barista to secure it in place on the machine so it does not come loose during use. The portafilter locks into the machine's group head, with smaller espresso machines, typically having one group head while larger commercial machines have multiple to handle a higher volume of demand.

A spouted portafilter is a type of portafilter that is equipped with a spout that guides the espresso into a cup or glass. These portafilters are particularly useful when making a double shot and splitting it into two cups. Simply pull the shot and place two cups under the two spouts to enjoy the evenly distributed espresso in each cup. This is an easy and efficient way to split shots without having to worry about uneven distribution or channeling on one side.

The naked or bottomless portafilter is a type of portafilter without spouts that exposes the filter basket. This type of portafilter allows the user to observe the brewing of the espresso, which is essential in determining the quality of the shot. The barista can visually inspect the shot for any channeling, monitor the flow rate, and see where the coffee begins and ends its flow within the basket. These visual cues provide the barista with the information they need to make adjustments to their espresso puck preparation, resulting in a better shot.

One portafilter can pull a wide range of shots and is all dependent on basket size and spout type. With the right tools, a single portafilter can pull a single shot, double shot, or two single shots (commonly called split shots).

Single shot: A single shot of espresso is one that is pulled using a “single basket” which can hold between 7 – 12 grams of coffee. The basket has a funnel-like shape and is commonly paired with a single-spouted portafilter. This combination allows for the optimal extraction of flavor from the ground coffee for a rich and full-bodied espresso shot.

Double shot: A double shot of espresso is one that is pulled using a “double basket” which can hold anywhere from 14 – 21+ grams of coffee. A double basket is characterized by straight or slightly tapered walls. This basket is ideal for preparing espresso-based drinks with milk, such as lattes, as it provides a consistent and balanced extraction for a rich and full-bodied flavor.

Split shot: A split shot is a double shot of espresso using a “double basket” and a double-spouted portafilter. To make a split shot, you would prepare a double shot and brew the into two espresso cups leveraging the split of liquid from the double-spouted portafilter. What you are left with is two single shots of espresso.

A single shot basket typically holds between 7-12 grams of ground coffee and is used to prepare a single serving of espresso. The basket has a funnel-like shape and is typically paired with a single spouted portafilter. This combination allows for the optimal extraction of flavor from the ground coffee for a rich and full-bodied espresso shot.

A double basket typically ranges in size from 14 to 21 grams and is commonly used for brewing double shots of espresso. It is characterized by straight or slightly tapered walls. This basket is ideal for preparing espresso-based drinks with milk, such as lattes, as it provides a consistent and balanced extraction for a rich and full-bodied flavor.

The standard that most aim for when pulling an espresso shot is 30 seconds. That said, we have tasted extremely brilliant shots pushing past 45 seconds and interesting and complex “turbo shots” that finished in 15 seconds. Like what most think of as your standard pour over timing of 3:00 minutes, it is always great to push the norms and explore what different ratios and recipes taste like.

The term "extraction" or sometimes “strength” in espresso refers to the concentration of dissolved solids in the final coffee. A lower extraction results in fewer solids and thus a weaker espresso. An espresso that channels may have a lower extraction as more water will end up in the cup and ultimately have fewer solids.

The strength of the espresso is just as important as its extraction quality. Espresso has a higher concentration of dissolved solids (7-12%) compared to filter coffee (1-2%) and is made with a specific ratio of ground coffee to water. The ideal ratio will vary depending on the desired taste and can affect the extraction of flavors and the ability to taste distinct flavors. A stronger espresso is recommended for espresso drinks with milk, while a larger ratio is recommended for clear and distinct shots of espresso.

Espresso enthusiasts often refer to the disc of coffee grounds within an espresso portafilter as a puck, especially after it has become moist and compacted. The term "puck" is often used when describing your espresso "puck" preparation.

The process of preparing the coffee grounds for espresso brewing, from grinding the coffee beans to loading them into the portafilter, is referred to as espresso puck preparation. Some of the steps involved in this process include using a WDT (Weight Distribution Tool) to spread out the grounds, incorporating puck screens, and tamping the coffee before brewing.

Puck preparation is an iterative process as flaws spotted in your espresso brew and drink quality often fall back on improper or inconsistent puck preparation.

A WDT, or the Weiss Distribution Technique, is one of the longest-standing espresso distribution methods that helps improve espresso extraction through the even distribution and removal of any clumps in your coffee grounds.

The espresso puck screen is a metal mesh filter that is positioned over the ground espresso in the portafilter. The use of this metal mesh filter helps to ensure an even distribution of water over the espresso puck, reducing the risk of channeling during the brewing process and contributing to a better-tasting espresso.

The dose refers to the amount of espresso grounds you are using in your portafilter

The brewed weight is the espresso weight or liquid you have in your cup and not the amount of water used to brew the coffee.

The pressure used for brewing a shot of espresso is typically 9 bar, but the control of the brew pressure, known as pressure profiling, can vary across different machines and can greatly affect the taste of the espresso.

"Pulling a shot" is a common phrase used to describe the process of brewing an espresso. This term originated from the use of spring-loaded lever espresso machines where the barista had to physically pull (or press) the lever down to initiate the flow of water into the coffee grounds and make the espresso, thus "pulling a shot."

Pre-infusion in espresso brewing refers to the step of initially saturating the ground coffee in the portafilter using a lower pressure before applying the full intended brewing pressure. This process helps to evenly extract the coffee and results in a smoother, more refined flavor profile.

An example of pressure profiling is adjusting the brew pressure of your espresso from the standard 9 bar to a pattern where it gradually increases and then decreases. This deviation from the traditional Italian espresso method of a constant 9 bar throughout the shot is a common technique used to refine the flavor of the coffee. The objective of pressure profiling is to discover a personalized recipe that yields the optimal result for the specific coffee being brewed.

Channeling in espresso is a term used to describe the process of water seeping into cracks or flaws in an espresso puck, resulting in an uneven extraction. Channeling is often easily spotted when using a naked portafilter, or if your espresso “blondes” too early.

As a shot of espresso is prepared, its color transitions from dark to light, and this process is referred to as blonding. If an espresso blondes too early, this could mean there were issues with puck preparation and potential channeling in your shot where water flowed too quickly through the grounds. An espresso that blondes too early will lack crema and will often be under-extracted and sour tasting.

A "stall" in espresso brewing occurs when the grind size is too fine and/or the coffee grounds are tamped too tightly, making it difficult for the pump in the espresso machine to generate enough pressure to pass water through the grounds. To avoid this, it's recommended to always tamp with a consistent amount of pressure and adjust the grind size as needed.

An espresso tamper is a tool used to compress the ground coffee into a puck-like shape inside the portafilter of an espresso machine.

A knock box is a handy tool used in conjunction with an espresso machine to dispose of spent coffee grounds, also known as "pucks." It's a small box with a horizontal bar inside that allows you to easily and cleanly knock out the spent grounds from the portafilter by tapping it against the bar. This helps keep your workspace clean and organized and speeds up your workflow.

The optimal tamping pressure is roughly 30 pounds of pressure which is where you hit “maximum density” where the coffee grounds can be compacted no further.

The reason why 30 pounds of pressure is suggested is due to the “maximum density” concept. Once you reach maximum density, your job is complete. Further, tamping at 35 or 40 pounds of pressure just puts added stress on your joints and doesn’t further impact your brew.

Issues arise when you tamp too soft which creates inconsistencies in the puck, often causing channeling. You want to take tamping pressure out of the equation on why your espresso brews like “x” or tastes like “y”. Always tamp to 30 pounds of pressure or use a spring-loaded tamper which always hits the same amount of force each time.

It is entirely possible to tamp too soft which can lead to under-extracted sour-tasting shots but it is impossible to tamp coffee beyond the standard 30 pounds of pressure.

The reason why 30 pounds of pressure is suggested is due to the “maximum density” concept. Once you reach maximum density, your job is complete. Further, tamping at 35 or 40 pounds of pressure just puts added stress on your joints and doesn’t further impact your brew.

Issues arise when you tamp too soft which creates inconsistencies in the puck, often causing channeling. You want to take tamping pressure out of the equation on why your espresso brews like “x” or tastes like “y”. Always tamp to 30 pounds of pressure or use a spring-loaded tamper which always hits the same amount of force each time.

There are other tools besides the traditional tamper that compresses coffee grounds to the needed 30 pounds of pressure. That said, with espresso brewing, tamping, or compression is needed to tightly compact the coffee grounds in preparation for high-pressurized brewing.

Tamping tools include:

1. Traditional tamper
2. Distribution tool with built-in tamper
3. Palm tamper
4. Automatic tamper like the Puqpress
5. Spring-loaded traditional tamper

Dialing in your espresso refers to the fine-tuning process that a barista carries out by adjusting the grind size of the coffee beans, preparing the puck, and tamping to achieve the optimal extraction time for the best-tasting shot. This process involves finding the right balance between coarser or finer grinds, puck preparation, and tamping to produce the perfect shot.

Steps would include:

1. Set your grinder to the intended grind size.
2. Purge a small amount of coffee as the coffee in the grinder previously may impact the new grind size setting.
3. Your grinder is either set by time or volume. Grind and weigh your coffee and ensure you are hitting the total intended volume. If you weigh your grounds and the weight is too high, adjust the timer function on your grinder.
4. Prepare your puck for brewing, using an even 30 pounds tamping force to ensure this part of the equation is not factored in when dialing in your espresso.
5. Pull your espresso shot based on your intended recipe.
6. If your brew takes too long or too short, it is time to repeat the above steps by changing your grind settings to either finer or coarser. Always purge coffee first before using the new grind settings.
7. Repeat the above process until your coffee weight and espresso extraction is where you intended it to be. This is an exercise that should occur daily, especially if you switch coffees.

Light roasts do better and show higher cup quality when brewed at temperatures close to or at boiling point.

As the coffee roast gets darker, you will start to notice a decline in cup quality at higher temperatures and it is recommended to brew darker roasts cooler. Brewing darker roasts at cooler temperatures also tends to combat bitterness and highlight more of the sweetness in the cup than when brewing at hotter temperatures.

When it comes to the recommendations below, test different brewing temperatures using the same grind sizes for each roast type. You might find a few degrees of difference in one direction, or the other makes a huge difference in your cup’s quality, clarity, and aromatics.

For medium-roasted espresso, as the coffee roast gets darker, you will start to notice a decline in cup quality at higher temperatures and it is recommended to brew medium-roasted coffees at a slightly cooler temperature in comparison to light-roasted coffees.

When it comes to the recommendations below, test different brewing temperatures using the same grind sizes for each roast type. You might find a few degrees of difference in one direction, or the other makes a huge difference in your cup’s quality, clarity, and aromatics.

As the coffee roast gets darker, you will start to notice a decline in cup quality at higher temperatures and it is recommended to brew darker roasts cooler. Brewing darker roasts at cooler temperatures also tends to combat bitterness and highlight more of the sweetness in the cup than when brewing at hotter temperatures.

When it comes to the recommendations below, test different brewing temperatures using the same grind sizes for each roast type. You might find a few degrees of difference in one direction, or the other makes a huge difference in your cup’s quality, clarity, and aromatics.

The three components or parts of an espresso shot consist of the crema, body, and heart.

Crema: The crema is a thin layer of foam that sits on top of the espresso shot, holding the finest tastes and aromas. It is composed of proteins, sugars, and vegetable oils extracted from the coffee beans during the extraction process.

Body: The body of the shot is located beneath the crema and above the heart, and it should have a caramel brown color.

Heart: The heart of the espresso is the bottom layer, with a deep, rich brown color, and it contains the shot's bitter qualities that balance out the sweetness of the crema and aroma. The consistency of espresso is excellent for blending into specialty drinks, and it is important to follow proper technical specifications and steaming and frothing milk techniques when pulling an espresso shot.

There are several traditional drinks that fall under the espresso with milk category and those include from the least amount of milk to the most:

1. Cortado
2. Macchiato
3. Cappuccino
4. Latte

The three types of espresso refer to the brew ratios of espresso to water and they are:

1. Ristretto shot: A ristretto shot, also known as a restricted shot, is characterized by a brew ratio between 1:1 and 1:1.5
2. Normale shot: A normale shot, also known as a standard shot, typically features a brew ratio between 1:2 and 1:3. Using a higher ratio can result in a clearer espresso and a higher percentage of extraction.
3. Lungo shot: A lungo is a larger espresso shot that is pulled for a longer period of time, resulting in a cup that is twice the size of a regular espresso shot. The ratio of coffee to water in a lungo is typically between 1:3 and 1:4, and this may vary depending on the barista or home brewer's personal taste preference.

Crema is the layer of lighter-colored foam that sits atop a properly brewed shot of espresso is referred to as crema.

Coffee with steamed milk is called a Café au lait while an espresso with steamed milk can be anything from a macchiato (the smallest espresso milk-based drink) all the way up to a latte (the largest espresso milk-based drink).

A macchiato is an espresso milk-based drink of roughly 2.3 ounces in size. A macchiato is literally just a dab of steamed milk added on top of an espresso and is the smallest milk-based espresso drink. It is the boldest of all classic milk-based drinks and is great for those who want a dab of sweetness and texture added to their espresso.

The drink is often made with a double shot of espresso resulting in 1.4 – 2.0 ounces of espresso liquid and then topped with 0.88 ounces of steamed milk.

Macchiato recipe:

Our recipe uses a 20g double shot of espresso with a 1:2 ratio, resulting in 40g (1.4 ounces) of espresso extraction. We then add 25g (0.88 ounces) of milk, creating a perfect 2.3-ounce macchiato!

Macchiato drink size: 2.3 – 2.5 ounces

Espresso amount: Double shot of espresso measuring 1.4-2.0 ounces.

Milk amount: 0.88 ounces of steamed milk

Froth: small layer of foam

In terms of traditional drinks, a cortado has the second lowest volume of total milk and is typically only 3.0 – 3.5 in total ounces. A cortado is great for those who love the boldness of espresso but want some added sweetness due to the milk.

Cortado Recipe:

We recommend using a 20g double shot of espresso at a 1:2 ratio resulting in 40g (1.4 ounces) of espresso extraction. We will top off our espresso with 55g (2.0 ounces) of milk resulting in a perfect 3.4-ounce cortado!

In terms of milk, we recommend frothing milk like a latte for this drink but only using 2 ounces of milk.

A flat white is a stronger milk-based drink than a latte, as it uses the same amount of espresso but with a smaller amount of steamed milk.

Flat White Recipe:

Our recipe calls for a 20g double shot of espresso at a 1:2 ratio resulting in 40g (1.4 ounces) of espresso extraction. We will top off our espresso with 100g (3.5 ounces) of milk resulting in a perfect 5-ounce Flat White!

In terms of frothiness, the flat white should only have around 0.5cm of thick milk foam at the top of the drink. This is half of the foam of a latte and 1/3 of a cappuccino

A latte is an espresso milk-based drink of roughly 10 ounces in size. A latte is the milkiest drink among the classics, and the proportions of milk to espresso should be tightly controlled to help retain the espresso flavor.

The drink is often made with a double shot of espresso resulting in 1.4 – 2.0 ounces of espresso liquid and then topped with 8.0 ounces of steamed milk.

Latte Recipe:

Our recipe uses a 20g double shot of espresso with a 1:2 ratio, resulting in 40g (1.4 ounces) of espresso extraction. We then add 230 - 240g (8.0 ounces) of milk, creating a perfect 9.5-10 ounce latte!

Latte drink size: 9.5 – 10 ounces

Espresso amount: Double shot of espresso measuring 1.4-2.0 ounces.

Milk amount: 8-ounces of steamed milk

Froth: roughly 1.0cm of foam (0.5cm less than a cappuccino)

A cappuccino is an espresso milk-based drink of roughly 5 ounces in size. A cappuccino has a thick layer of foam at the top of the drink at roughly 1.5cm

The drink is often made with a single shot of espresso, but we prefer this drink with a double shot of espresso measuring roughly 40 grams of espresso.

Cappuccino Recipe:

Our recipe uses a 20g double shot of espresso (some traditional recipes call for a single shot) with a 1:2 ratio, resulting in 40g (1.4 ounces) of espresso extraction. We then add 100g (3.5 ounces) of milk, creating a perfect 5-ounce cappuccino with 1.5cm of thick milk foam.

Cappuccino drink size: 5 ounces

Espresso amount: Double shot of espresso measuring 1.4 ounces.

Milk amount: 3.5 ounces of steamed milk

Froth: 1.5cm of thick foam

The traditional latte calls for a 9.5 – 10-ounce drink but as long as you properly scale the espresso-to-milk ratio than any drink size above 12 ounces could technically work. What you want to try and avoid is leaving the espresso amount the same as you scale up your total drink size as you will be left with a watered-down milky drink.

Our recipe

Our 12 oz latte calls for a 20-gram double shot of espresso using a “normale” ratio of 1:2.5 grams of espresso to water. This means for every gram of ground espresso (20 grams) your goal is to brew 2.5 grams of water (50 grams).

Latte drink size: 12 ounces

Espresso amount: Double shot of espresso measuring 1.75 ounces

Milk amount: 10-ounces of steamed milk

Froth: roughly 1.0cm of foam (0.5cm less than a cappuccino)

Espresso with the addition of hot water is called an Americano. An Americano is simply hot water over espresso. There is some debate over whether to add espresso or water first. If you want to preserve the crema, pour the espresso slowly over the hot water (this is typical of a long black). If you want a smoother drink that more resembles a black coffee, pour the water on top of the espresso which will blend the crema into the drink.

You have two options when creating a 12 oz Americano.

1. For a more intense drink: Use (2) 20 grams of espresso and pull two 40-gram double shots of espresso resulting in 80 grams of liquid. Next, pour 9.0 ounces of hot water over the espresso resulting in a 12 oz Americano.
2. A smoother less intense Americano: Use one 20 grams of espresso and pull a “lungo” shot resulting in 80 grams of liquid. Next, pour 9.0 ounces of hot water over the espresso resulting in a smooth 12 oz Americano.

An espresso with half-and-half is called a breve. A breve simply uses half-and-half in place of whole or alternative milk within any of the milk-based espresso drinks. Try ordering a breve cortado next time you go to your local café (this one is our personal favorite).

The red eye is a strong coffee drink that originated in the US and has become a popular drink for those who need to stay awake and productive. It's made by adding a shot of espresso to brewed coffee and can be consumed on the go. The drink got its name from the red-eye flight, which is a middle-of-the-night flight from the west coast to New York City and is synonymous with the need to stay awake for long hours. The red eye has a balanced flavor of sweetness, acidity, and bitterness and gives a quick jolt of caffeine. Drinking it is like having the strength of an Americano but with the body of regular drip coffee.

It refers to the visual appearance of espresso shots, where dark and light stripes or markings are visible in the crema. This is believed to be an indication of uneven extraction, with darker stripes indicating slower extraction and lighter stripes indicating faster extraction. However, some have noticed methodological errors in studies that have explored this concept, and it's not clear how much impact micro-channeling has on the flavor of the shot. Ultimately, the taste of the shot is what matters most, with the ideal extraction being high but not too high to ruin the flavor.

Latte art refers to the designs seen on top of coffee drinks like lattes, cappuccinos, and similar beverages that contain both milk and espresso. There are various types of latte art, the most common one being free-pour latte art which involves using steamed milk to create compact bubbles and then pouring it into the coffee in a specific way to form different patterns like a rosetta, tulip, or heart. However, more complex designs are also possible. Basic patterns like rosetta or tulip are commonly seen in morning cappuccinos.

When most think of coffee and Italy, espresso comes to mind. The difference is that the traditional Italian espresso is much different than what is served in the USA. We typically drink double-shot “normale” espressos which range from 16 – 20 grams of ground espresso to 32 – 40 grams of espresso liquid. Italian cafes brew far less espresso, typically using a single basket, single “ristretto” espresso which ranges from 7 – 9 grams of ground espresso yielding 7 – 9 grams of espresso liquid.

You will even find Italian cafes that serve “lungo” shots which is a 1:3 ratio of espresso grounds to water. Again, the typical shot here is using a single basket of 7 – 9 grams of espresso but the “lung” shots yield 3x the espresso as a “ristretto” at 21 grams to 27 grams.

Whichever way you look at it, traditional Italian espresso drinks are smaller and often with tighter espresso-to-water ratios than what is common in the USA or other parts of the world.

A cappuccino is an espresso with milk which is much different from a coffee with milk. Espresso brewing requires a machine that can produce 9 bars of water pressure (~30 PSI) which is pushed through a “puck” of finely ground coffee in roughly 30 seconds. The result is a creamy coffee drink duly named “espresso” which is often drunk as is or with added steamed milk.

A cappuccino is an espresso milk-based drink where 1/3 of the drink consists of espresso and the other 2/3 consists of steamed milk. The additional uniqueness of a cappuccino comes with the layer of milk foam that is added at the top of the drink. A cappuccino has the thickest layer of foam out of any milk-based espresso drink.

The strength of a drink can be correlated to taste or caffeine levels. When it comes to caffeine content, a double shot of espresso in a cappuccino will result in roughly 60 – 100mg of caffeine versus a 12-ounce cup of coffee that will have roughly 100 – 135mg of caffeine. On average, your 12-ounce cup of black coffee will contain slightly more caffeine than a cappuccino.

When looking at strength in terms of taste, this all comes down to what coffee you use from a roast level (light, medium, or dark) in your 12-ounce cup of black coffee. If you are comparing a dark-roasted black cup of coffee versus a cappuccino which contains 3.5 ounces of milk, we would assume your taste buds would consider the black cup of coffee stronger tasting than the cappuccino.

A latte has almost 3x the amount of milk as a cappuccino making it a much sweeter drink due to the milk difference. Often, cafes add chocolate or cinnamon on top of a cappuccino making it seem sweeter than a latte but by looking at the milk content alone, lattes have 12 grams of sugar due to the added milk while cappuccinos have roughly 5 grams.

Out of all the milk-based espresso drinks, cappuccinos are the perfect balance of espresso to milk at a ratio of 1:2.5 (for every 1 gram of espresso liquid 2.5 grams of milk is added). Cappuccinos retain much of the espresso taste and body which is often lost in lattes where espresso-to-milk ratios can range as high as 1:6 (or higher if you are at Starbucks).

The half-life of caffeine can be anywhere from three to seven hours and cappuccinos have between 60 – 100mg of caffeine resulting in ¼ of the recommended daily intake of caffeine for adults. In short, yes, cappuccinos will help you stay awake due to their caffeine content.

When using 3.5 ounces of whole milk and 1.4 ounces of espresso your cappuccino will result in a drink of roughly 70 calories. Many add sugar, chocolate, or honey to their cappuccinos which greatly increases the calories of the drink. For every tablespoon of sugar, you will be adding 48 calories to your cappuccino.

Cappuccino’s using a double shot of espresso will result in roughly 60 – 100mg of total caffeine which is ¼ of the recommended daily intake of caffeine for adults.

Studies show that those who consume caffeine and who may be prone to anxiety or panic attacks have a higher risk of having one.

Nine studies focused on panic attacks and found that more than half of the patients experienced panic attacks after consuming caffeine, compared to none after taking a placebo. Patients were more susceptible to panic attacks following caffeine consumption than healthy controls. Six studies found an increased sensitivity to the anxiety-inducing effects of caffeine in patients. However, due to limited caffeine doses used and the small number of studies, a meaningful analysis of the dose-response relationship could not be conducted.

Source: Klevebrant L, Frick A. Effects of caffeine on anxiety and panic attacks in patients with panic disorder: A systematic review and meta-analysis. Gen Hosp Psychiatry. 2022 Jan-Feb;74:22-31. doi: 10.1016/j.genhosppsych.2021.11.005. Epub 2021 Dec 2. PMID: 34871964.

There is little scientific evidence that drinking a cappuccino or coffee drink is harmful on an empty stomach. It is a benefit that cappuccinos with whole milk will give you roughly 1 gram of added fat per ounce of milk used making the drink much easier on the stomach than those that drink coffee straight. Individuals who are sensitive to drinks with high acidity may want to incorporate food when drinking coffee.

Several variations of the cappuccino exist where some top the drink with whipped cream, chocolate, or cinnamon. These variations of the drink were seen dating back to the original versions of the cappuccinos in Italy.

Cocoa or chocolate powder is often sprinkled on top of a cappuccino for added flavor and sweetness. It is best to use a chocolate powder that has added sugar and to not use a 100% chocolate.

Our recommendation would be the Ghirardelli Sweet Ground Chocolate and Cocoa or for those who like a bolder taste the Ghirardelli Sweet Ground Dark Chocolate and Cocoa.

You can certainly stir a cappuccino before drinking to incorporate the thick milk foam that sits on top of the drink. Some café’s will add chocolate or cinnamon powder on top of the milk foam which when stirred in makes for a deliciously sweet cappuccino. You also do not need to stir in the foam as it is textually the most interesting part of drinking a cappuccino.

Yes, a decaf coffee can worth just as well for espresso as any other coffee. It is often not served at smaller cafes who do not have the room for multiple espresso grinders to cater to regular espresso and decaf espresso drinkers.

The best type of espresso machines are versatile, stable, and have direct influence over time, temperature, volume, and pressure.

In terms of stability, well-built espresso machines that use high-quality materials like brass/copper internal parts with insulated boilers will have temperature stability far exceeding less expensive models. Temperature stability is one of the most important factors to successfully brewing a beautiful-tasting espresso shot. Temperature stability should also be present in a well-built group head. The group head on an espresso machine is the component that connects the portafilter and dispenses water onto the coffee grinds. It is the starting point for the espresso-making process and is a crucial component for creating a delicious cup of espresso. The E61 group head is a popular choice among commercial espresso machines due to its temperature stability.

When it comes to versatility, an espresso machine should be able to control temperature, time, and volumetric elements. Any well-crafted espresso machine will be able to reach or exceed 9 bars of pressure. While not necessary, some espresso machines let you control pressure throughout the brew, this is called pressure profiling and is usually in more advanced machines.

All in all, the best espresso machines are well-built using the best materials, are temperature stable, and have versatility in terms of function from temperature, time, volume, and even pressure settings.

No, all portafilters do not fit all espresso machines as the group head on the espresso machine determines what sized portafilter can fit. Here are some common portafilter sizes but popular machine choices.

1. Breville BES500 BSS Bambino plus portafilter size: 54 mm
2. Breville BES870XL Barista Express portafilter size: 54 mm
3. ECM Classika PID Espresso Machine portafilter size: 58 mm
4. Profitec Pro 600 portafilter size: 58 mm
5. Gaggia Classic Pro portafilter size: 58 mm
6. Rancilio Silvia M portafilter size: 58 mm
7. ECM Synchronika portafilter size: 58 mm
8. Bezzera DUO DE portafilter size: 58 mm
9. La Marzocco GS/3 portafilter size: 57 mm
10. DeLonghi EC685M Dedica Deluxe portafilter size: 53 mm
11. Breville Barista Express portafilter size: 54 mm

The most commonly used portafilter size is 58 mm

The group head on an espresso machine is the component that connects the portafilter and dispenses water onto the coffee grinds. It is the starting point for the espresso-making process and is a crucial component for creating a delicious cup of espresso. The E61 group head is a popular choice among commercial espresso machines and has its own specific benefits.

The E-61 group is a feature that provides consistency and enhances the flavor of the espresso. It circulates hot water through the boiler and group head continuously, maintaining the appropriate brew temperature range at the group head. Additionally, its automatic pre-infusion function saturates the coffee in the group head when you start extraction, leading to a more evenly extracted and refined flavor profile. The best part is that this feature operates on its own, so it does not require any special actions from the user to benefit from its performance. This is the result of good design.

When looking for the best grinder for espresso you first need to find a grinder that can grind fine enough to properly pull an espresso shot.

Attributes to look for include:

1. Flat burrset at 55mm or larger
2. Stepless grind settings for infinite number of grind settings
3. Digital control for grind volumetrics and settings for single and double shots
4. Low coffee retention, what you put in you should get back out without too much or any retention
5. A powerful motor capable of reaching at least 1000 RPMs

The term "rotary pump" refers to an electric pump used in home espresso machines to generate the necessary pressure to push water through finely ground coffee. The pressure required is around 9 bars, or 130 psi. Unlike the vibratory pump, which uses an electromagnetic piston and a metal coil to generate pressure, a rotary pump is mechanical and works by spinning a disc offset inside a chamber. The vanes on the disc press against the chamber wall, reducing the section and creating pressure. Water enters the chamber during the larger phase and is expelled as the section shrinks.

Compared to vibratory pumps, rotary pumps are known for their quiet operation, consistent pressure, and longer lifespan. On the other hand, vibratory pumps are more affordable, easier to replace, and smaller in size, but tend to be noisier and have a shorter lifespan of about 5-6 years.

A PID controller is needed for temperature stability and variability settings which is crucial for brewing coffee, and different brew methods and roasts require different temperatures.

PID or Proportional-Integral Derivative, which helps to ensure temperature stability in the espresso machine. These controllers use the PID algorithm to determine the best way to control the temperature in the machine and are more accurate than traditional thermostat-based espresso machines. They also allow you to directly control the temperature of the machine and are usually visible on the machine with control buttons to increase or decrease the brewing temperature. This feature is particularly useful for home baristas who like to experiment with different roasts and temperatures.

To minimize scale buildup and ensure a good taste, it's best to use filtered or bottled water in your espresso machine. However, using RO (reverse osmosis) or distilled water is not recommended, as these types of water lack the necessary minerals for a delicious shot and may cause problems with the machine's water sensor.

An espresso machine typically features a cup warmer in the upper section that is designed to heat espresso cups and keep them warm on the surface of the machine. This is because a warm cup is ideal for brewing, as a cool cup can cause the finished beverage to cool too quickly. Most commercial espresso machines come equipped with a cup warmer, and some high-end home espresso machines also have this feature.

A steam wand is a component on an espresso machine that generates steam, enabling the barista to heat and foam milk for use in different espresso drinks. Activation of the steam wand is controlled by a steam valve, which releases steam from the machine's boiler and reaches a pressure of typically 1.5 bars.