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Espresso
The Perfect Balance of Pressure, Time and Temperature.
Espresso is more than just a coffee. It's a pressure-driven percolation extraction method that concentrates the very essence of the coffee into just a few millilitres. First created in Italy in 1884 thanks to the ingenuity of Angelo Moriondo, espresso is renowned for its velvety texture and its persistent, reddish-brown crema, which preserves the coffee's most volatile aromas. Crafting the perfect espresso is a delicate balance of physical and chemical variables.
- Espresso machine with portafilter
- Coffee grinder
- Tamper
- Whole-bean coffee
- Timer
- Coffee scales
- Knock box
For our Specialty Coffees, we recommend starting with these reference parameters for a balanced extraction:
- Ground coffee dose
- 8–10 g (for a single shot)
- Beverage yield
- twice the coffee dose
- Grind size
- Medium-fine (180–250 microns)
- Water temperature
- 90°C – 92°C
- Extraction time
- 25 seconds
STEP-BY-STEP GUIDE
1. Clean and Preheat
Make sure the portafilter is clean and properly preheated. Flush a small amount of water through the group head before brewing to stabilise the temperature and remove any residue from the previous extraction.
2. Dose and Distribute
Weigh the freshly ground coffee and distribute it evenly in the portafilter basket to prevent channelling (when water follows preferential paths through the coffee bed, resulting in uneven extraction).
3. Tamp
Apply consistent, even pressure when tamping. The coffee bed should be perfectly level to ensure uniform resistance to the flow of water.
4. Brew
Twist the portafilter into the group head and start the extraction immediately. The espresso should begin to flow after approximately 5–8 seconds, forming a thin, continuous stream of coffee flow resembling mouse tails.
5. Visual Assessment
A well-extracted espresso should have a dense, compact crema with tiger stripes. If it flows too fast (under-extraction), make your grind setting finer. If it drips too slowly (over-extraction), make your grind setting coarser.
Espert tip
Espresso is an exceptionally sensitive brewing method: even small changes in humidity or roast level may require fine adjustments to the grind setting every day. Remember: your coffee scale is your best ally.
Our selection of COFFEES FOR ESPRESSO
Limited Edition
20,00 € VAT included
250g - Beans
- 100% Arabica
- Ethiopia
Taferi Kela
13,50 € VAT included
250g - Beans
- 100% Arabica
- Ethiopia
Beriti
New
Price range: 11,50 € through 24,80 € VAT included
250g - Beans / 50 pods
- 100% Arabica
- Mexico
Water Decaf (Copia)
Sold out
20,50 € VAT included
250g - Beans
- 100% Arabica
- Ethiopia
Kurupe
Sold out
Price range: 11,50 € through 24,80 € VAT included
250g - Beans / 50 pods
- 100% Arabica
- Mexico
Water Decaf
12,00 € VAT included
250g - Beans
- 100% Arabica
- El Salvador
Los Bellotos
12,00 € VAT included
250g - Beans
- 100% Arabica
- Guatemala
El Tambor
Price range: 11,50 € through 27,50 € VAT included
250g - Beans / 250g - Ground / 50 pods
- 100% Arabica
- Perù
Coopchebi
11,50 € VAT included
250g - Beans / 250g - Ground
- 100% Arabica
- Ethiopia
Yrgalem
Price range: 21,00 € through 36,50 € VAT included
1000 g - Beans / 50 pods
- 75% Arabica •
- 25% Robusta
- Colombia |
- Brazil |
- India
Mediterraneo
36,50 € VAT included
1000 g - Beans
- 78% Arabica •
- 22% Robusta
- Brasil |
- India
78/22
37,50 € VAT included
1000 g - Beans
- 100% Arabica
- El Salvador |
- Brasil