Espresso Basics

Espresso is concentrated coffee brewed by forcing hot water through finely ground coffee under pressure. It is the foundation of drinks such as cappuccino, latte, macchiato, and americano.

The Main Variables

Good espresso depends on dose, yield, grind size, water temperature, and brew time. A common starting point is a 1:2 ratio: for example, 18 grams of ground coffee yielding about 36 grams of espresso. This is only a starting point, not a universal rule.

Grinding and Distribution

Espresso requires a fine, even grind. Uneven distribution creates channels where water flows too quickly, producing an unbalanced shot. Distribute grounds evenly, tamp level, and keep the group head and portafilter clean.

Milk Drinks

A cappuccino traditionally has a stronger proportion of foam, while a latte contains more steamed milk and a thinner layer of foam. The goal is silky microfoam rather than large bubbles. Heat milk gently and avoid scorching it.

Troubleshooting

A sour shot may be under-extracted; try a finer grind or longer yield. A bitter shot may be over-extracted; try a coarser grind or shorter yield. Make one adjustment at a time and record the results.

Conclusion

Espresso improves through practice. Focus on repeatability, keep equipment clean, and learn to taste the difference between balanced sweetness, pleasant acidity, body, and bitterness.