Espresso

Espresso is a concentrate. An espresso machine forces hot water (around 93°C) through finely ground coffee at 9 bars of pressure. In 25 to 30 seconds, that produces 25 to 30 ml of espresso.

What ends up in the cup depends on grind size, brew ratio, and how well the shot is dialed in. The first two are the ones you can adjust directly.

Espresso is the base for cappuccino, latte, and flat white — but it also stands on its own as a black shot. The pressure concentrates flavor and crema in a way drip coffee simply can’t replicate.

Standard parameters:

• Dose: 18–20 grams of coffee
• Yield: 36–40 grams of espresso in the cup (a 1:2 brew ratio)
• Shot time: 25–30 seconds
• Water temperature: 90–95°C

Small deviations from these numbers change the taste immediately. Espresso is precise. That’s exactly what makes it worth getting right.

Frequently Asked Questions

What’s the difference between espresso and regular coffee?

Espresso is brewed with 9 bars of pressure. Regular drip coffee relies on gravity alone. Pressure speeds up extraction dramatically and concentrates the flavors. Espresso has more caffeine per ml, but less per serving than a mug of drip coffee. The flavor is more intense, fuller, and has more body.

How do I know if my espresso is dialed in correctly?

Taste it. A well-dialed espresso has sweetness, some acidity, and little bitterness. Shot time should land between 25 and 30 seconds. The crema should be golden-brown and even. Tastes sour or watery? Grind finer. Tastes bitter or dry? Grind coarser. Change one thing at a time.

How much caffeine is in an espresso?

A double espresso (18–20 grams of coffee) contains roughly 60–80 mg of caffeine. That’s less than a mug of drip coffee (100–150 mg). Espresso has far more caffeine per milliliter, but you drink much less of it. Light roasts contain marginally more caffeine than dark roasts.