Espresso Preparation Basics

This brewing method involves forcing pressurised hot water through finely ground coffee held in a metal basket. Before extraction, the coffee is compacted or tamped to create resistance, which results in a brew with a higher concentration of suspended solids compared to filter coffee. The trapped carbon dioxide contributes to the mouthfeel, forming the characteristic crema. This method produces a bold, concentrated shot ideal for those seeking a more intense coffee experience and serves as the base for milk-based drinks like lattes, flat whites and cappuccinos.

Although "espresso" refers to both the drink and the method of preparation, it is not defined by a specific bean, blend, or origin. While espresso can be made from various roast levels, a slightly darker roast is typically preferred.

Extraction time refers to the total duration that water is in contact with the ground coffee during brewing. For espresso, grinding the coffee fine enough to achieve an extraction time of 25 to 32 seconds typically yields the best flavour and balance. Using a timer or stopwatch is a simple and effective way to monitor and control this process

A good starting point is a 1:2 coffee-to-water ratio. For example, with an 18-gram dose, aim for a 36-gram yield. This ratio can be adjusted slightly to suit personal taste.

Grind size refers to how fine or coarse your coffee is ground. It directly affects extraction time—a finer grind slows down extraction, while a coarser grind speeds it up. Adjusting grind size is key to balancing flavour and achieving the desired brew time.