Making espresso at home can be a daunting task. But with the right tools and a little practice, it can be easy to make a delicious cup of espresso that rivals anything you would get from your local coffee shop.
So whether you’re a beginner or an experienced barista, read on for everything you need to know about how to make espresso!
What is espresso?
Espresso is a concentrated coffee beverage that is brewed by forcing hot water at around 200 °F (93 °C) under high pressure (9 to 15 bars) through finely-ground coffee beans. The resulting shot of espresso is small but packed with flavor. Espresso is the base for many other popular coffee drinks, like cappuccinos, lattes, and macchiatos.
How do you make espresso at home?
On some other places on the internet, you might read about how to make espresso using the following methods:
- Moka pot (Espresso stovetop maker)
- AeroPress
- French Press
The truth is that these methods do not produce an espresso. They can only mimic the real thing to some extent.
If you want to make real espresso, you will need an espresso machine capable of producing 9 to 15 bars of pressure. There are different types on market:
- Manual espresso machine
- Semi-automatic espresso machine
- A fully automatic espresso machine
- Portable espresso maker
In this article, we will focus on making an espresso on a semi-automatic espresso machine which is also sometimes called an automatic espresso machine. (I hear you, the terminology can be really confusing more often than not.)
What is a semi-automatic espresso machine?
This is the kind of machine that you see in cafes and specialty coffee shops.
It’s the sweet spot between the manual and fully automatic machines. It automates some of the tasks, like heating the water and creating pressure using an electric water pump. At the same time, it gives you a lot of control when it comes to crucial factors for pulling a great shot like grinding, dosing and tamping. This makes it an excellent choice for people who want to focus on perfecting their espresso-making skills. They don’t need to worry too much about heating water to the right temp and manually pumping up that pressure.
There is one more thing to get out of our way.
Pressurized vs non-pressurized filter basket
A pressurized filter basket is made up of a metal filter screen which is compressed by a spring-loaded valve to increase the pressure in the portafilter. These baskets are often recommended for beginners because they are less finicky and easier to dose correctly. Also, they don’t require an expensive grinder that can grind those fine espresso grounds. You can even buy and use pre-ground coffee with the pressurized coffee systems. This is not something that I would recommend. Yet, if you’re on a budget and cannot afford a coffee grinder, but you have an espresso machine, go ahead! It’s a great way to start your home barista journey.
Non-pressurized baskets have no spring-loaded valve, meaning the right amount of pressure has to be generated by pushing hot water against the coffee bed. They are used in higher-end espresso machines because they give the barista more control over the shot. Grinders that have espresso-fine grind settings are more expensive and baristas have to properly tamp the coffee to create the required pressure force against the coffee puck.
This guide will focus solely on the espresso process using non-pressurized filter baskets and freshly ground coffee. This is a standard way of making espresso in coffee shops and with higher-level home equipment.
How to make espresso with an espresso machine
Ingredients
- Semi-automatic espresso machine with non-pressurized filter baskets
- Espresso coffee beans
- Burr grinder
Preparation
Any barista will tell you that making a great cup of coffee starts with the equipment priming, which means making sure everything is set up, warmed up and ready to go. This includes the following:
Make sure the water tank is filled up
Unlike commercial machines, most home espresso machines are not directly connected to your water supply. And the last thing you want is to have to stop in the middle of making your espresso because you ran out of water. So fill up that water tank.
Try using filtered water. Your coffee will taste better. Some machines feature a water tank with a filter.
Make sure the portafilter is clean and dry
If it’s not clean and dry, the coffee grounds will stick to the sides and produce an uneven extraction.
Also, coffee should stay dry until water touches it through the group head – you don’t want to begin the extraction process before you’re ready to brew coffee.
So, knock out the portafilter to dump out the residual coffee (ideally, using a knock box) and wipe it off with a towel.
Preheat the equipment
Always, always preheat your equipment and cup. It will only take a few extra minutes but your taste buds will thank you.
If it’s not hot, it will absorb the heat from the water so it won’t be able to extract all the flavors from the coffee grounds. The heat will also help to keep your coffee hot and prevent any bitter flavors from developing.
If you’re having a cold start in the morning, turn on the machine and wait for a couple of minutes. You can use a cup warmer at the top of the machine but it will take several minutes before your cup is warmed up to the right temperature. I advise you to pour in some hot water from the group head. This will help to warm up the cup, rinse any leftover coffee and heat the group head.
Then attach the clean portafilter to the group head so that it heats up, too.
Grinding
Grinding is one of the most important steps when making espresso.
You need to have a burr grinder capable of producing consistent and evenly-textured espresso-fine grounds. The settings on your grinder should already be dialed in. They correlate with the type of beans, roast level and coffee species. You’ll need to play with them until you get satisfying results. Dialing in the grind size to the right parameters is a crucial step toward the perfect espresso.
Before you grind new coffee, make sure you purge the grinder to flush out residual coffee grounds. You will sacrifice a couple of grams of coffee, but it will pay off because you don’t want the stale coffee to contaminate the new grounds.
Dosing
Weighing your coffee grounds before filling in the portafilter is crucial for proper extraction. This way you will know how much of a yield you can expect. For example, if you’re aiming for a 1:2 ratio, and you fill in the portafilter with 9 grams of coffee, you should extract 18 grams of espresso in your cup. This is a great starting point because now you know how much coffee grounds you need to produce a specific amount of espresso.
Some grinders allow for grinding directly into the portafilter. If this is the case, weigh your portafilter before and after you fill it. The difference in weight is the amount of ground coffee.
If your grinder doesn’t have this feature, simply grind to a receptacle, weigh it and scoop the grounds into the portafilter.
An espresso machine comes with a single shot and double shot portafilter baskets. Their size may vary. For instance, some single-shot baskets cannot hold more than 7 grams of coffee, while others can fit up to 9 grams.
As a rule of thumb, I would suggest starting with 7-8 grams of coffee for a single shot that yields 21-24 grams of liquid espresso. Timebox the extraction to 20 – 30 seconds. You’ll need to experiment with the dose until you find the perfect amount for your taste.
Once you get the hang of it, and you’ve pulled a few shots keeping the same settings, you can skip the scale and eyeball the dose.
Puck preparation
The coffee puck should feature a flat, level surface for the hot water to evenly penetrate the coffee grounds. The puck should also be compressed to resist the flow of the hot water. This creates the pressure that’s needed to extract all the flavors from the coffee grounds. If your puck is too loose, the water will run through too quickly and you will get a weak under-extracted shot that tastes sour. But if the coffee is packed too tightly, the water will have a hard time flowing through, channeling will form and the result will be an over-extracted espresso that tastes bitter.
Tamping is the process of pressing the grounds evenly into the filter basket of your espresso machine and it’s a crucial step in making espresso.
First, level off the coffee bed in the portafilter by evenly distributing the coffee. Use your hand or distributor.
Then, compress the puck. Place the portafilter down on a sturdy surface and tamp firmly but evenly. Keep it horizontal. Use your body weight, not your muscle strength. Best practices advise applying around 30 pounds of pressure. What I like to do is press down until I cannot press anymore. This way I know that the puck is compressed enough to create the necessary pressure.
Some folks suggest twisting the tamper after pressing. I wouldn’t recommend this because it could mess up your puck, especially if you are a beginner. But you can give it a little spin to polish if you want.
And remember, making espresso is an art, so don’t be discouraged if it takes a few tries to get it just right.
Remove any coffee on the sides of the portafilter to form a tight seal and you’re good to go.
Pulling a perfect shot
Purge the group head of any leftover coffee. (If you haven’t done so during the pre-heating step.)
Prepare scale and timer before pulling the shot so that you know when to stop and how long it went.
Place the filter basket in the group head of your espresso machine and make sure the handle is in the locked position. Put the heated cup on the cup tray. Press the extraction button immediately to avoid getting coffee too hot and burnt. Start the timer.
Watch out for the flow speed. If you’re aiming for a 1:2 ratio, and you put 9 grams of coffee into the portafilter, you should stop the extraction a tad before you reach 18 grams. (You will still get a couple of drops after you stop it.) The overall brewing time should fall in the 20 to 30 seconds range.
Some semi-automatic machines like the (Breville Infuser) come with preset times for both single and double shots, but you can also start and stop them manually.
Remove the cup. Wait a bit to prevent burning yourself and then taste it.
Clean up the mess
When you’re finished, it’s time for cleaning. Discard the puck, clean and dry the portafilter. Purge the group head. This will help keep your espresso machine clean and ensure that coffee buildup doesn’t form on the inside. It will also make sure the water is nice and fresh for the next shot. Wipe off any leftover coffee on or around the machine.
Rinse and repeat
If you’re not satisfied, change one of the variables: dose, ratio, grinding size, etc. Remember to change only one variable at a time while keeping everything else the same. Otherwise, it won’t make any sense. For instance, increase the dose by 1 gram, but keep the same grinder settings.
Choose the right beans for Espresso
When it comes to espresso, the quality of the beans you use is paramount. If you don’t start with high-quality beans, there’s no way to make a high-quality espresso. There are a few things to keep in mind.
Roast
First, take into account the roast level. As you probably already know, darker roasts are the usual choice for espresso. This doesn’t mean that you can’t make a great cup of espresso using lighter roasts. But it will take some more work to get those solubles out.
Darker roasts develop more sweetness so it’s easier to get it enough from the bean in such a short extraction time. They also help to create a thicker crema on top of the shot.
You will often find beans marketed as an espresso blend. Go for that, or try to find beans labeled as “Full City Roast” or “Vienna Roast”.
Beans origin
Then, consider the origin of the beans. Different regions produce coffees with distinctive flavor profiles. For example, beans from Africa tend to be fruity and complex, while beans from Central and South America are often chocolatey and nutty.
There are two schools of thought when choosing the right beans: single-origin and blend.
Single-origin means that coffee beans have one country of origin. The flavor profile of the espresso will depend on the region where the beans are grown.
Blend means that coffee beans have two or more countries of origin. The flavor profile of the espresso will be a combination of the different beans used.
It’s completely up to you which one to choose. Some people prefer single-origin espresso because they want to taste the unique flavor profile of beans from a specific region. Others prefer blended espresso because they like the complexity of the flavors.
Bean type
Think about how you want your espresso to taste. The most popular coffee bean types are Arabica and Robusta. If you want something smoother and sweeter, go for Arabica. If you prefer a stronger, bitter taste and more crema try Robusta. The caffeine level in Robusta is much higher than in Arabica, so keep that in mind, too.
Buy fresh beans
You’ll also want to make sure that the beans are freshly roasted, as this will ensure that they are at their peak flavor. Stale beans equal stale espresso. And that’s something you want we don’t want. Look from your local specialty coffee shops and roasters. Stay away from buying coffee beans in supermarkets.
Once you’ve considered all these factors, it’s time to start experimenting! Try out different beans and roasts until you find the perfect combination for your taste buds. If you’re having trouble finding the right beans, ask your barista or local coffee roasters for help. They should be able to recommend a few different options that will suit your taste.
Tips For Preparing Great Tasting Espresso
Fresh grounds – Use freshly ground coffee each time you’re making a cup. Buy whole beans and grind them right before using.
Espresso grind size – In general, espresso is brewed using a very fine grind, which helps to extract all the flavors from the coffee beans. However, if the grind is too fine, it can result in a bitter taste. Conversely, if the grind is too coarse, the espresso will be weak and watery. As a result, finding the perfect grind size for espresso requires a bit of trial and error. Yet, once you find a grind that works for you, it will help to ensure that every cup is flavorful and enjoyable.
Dosing – A standard single espresso shot is made from 7 to 9 grams of coffee. For a double shot, you need 14 to 18 grams. Start on the lower end and experiment until you find the right size for you.
Consistent tamping – While the general recommendation is to tamp with a pressure ranging from 20 to 30 pounds, it really depends on the dose and grind size. Once you nail those down, the best thing you can do is to be consistent with tamping. This way your shots won’t vary (unless you want them to).
Brew ratio – For a standard espresso, the coffee to water ratio usually ranges from 1:2 to 1:3. For example, if you dose 8 grams and aim for a 1:3 ratio, stop brewing when you reach 24 grams. Scale is mandatory if you want to be precise or change any variable.
Brewing time – The amount of time that water is in contact with the coffee grounds. It can have a big impact on the flavor of the espresso. Generally speaking, an espresso shot should take between 20 to 30 seconds to brew. If it brews too quickly, it will be under-extracted and taste sour or weak. If it brews too slowly, it will be over-extracted and taste bitter or burnt. Hitting that perfect brewing time takes a bit of experimentation, but it’s definitely worth the effort.
Water temperature – The water temperature for optimal extraction when making espresso is between 195 and 205 degrees Fahrenheit. Cheaper machines use thermostat to control the water temperature. Higher-end machines come with a temperature controller (PID) that ensures temperature stability throughout the brewing process.
Cleaning & descaling – Clean and descale your espresso machine regularly. This will help to ensure that your coffee tastes great and that your machine lasts for a long time. Descaling is a process of removing water minerals from the inner workings of your machine, and it should be done every few months. You can descale your machine yourself with a special descaling solution.
Next steps
Brewing the perfect cup of espresso is an art and a science. But with a little practice, you’ll be pulling shots like a pro in no time! Just remember to prep your equipment, use fresh, quality coffee beans and follow all the steps we laid out above.
Still have questions about how to make espresso? Check out our FAQ section below for more information.
Frequently Asked Questions About Espresso
What is an espresso shot?
An espresso shot is a single serving of espresso that is typically about one ounce.
How do I know when the espresso is done brewing?
One of the most important aspects of making a perfect espresso is timing. Yet, it depends on a lot of factors and depends from case to case. As a rule of thumb, you should wait for 20 to 30 seconds after you start brewing. Another method is to look for the “blonding point”. That is the moment when espresso turns from dark brown to a kind of platinum yellow color.
Can I make espresso without a machine?
The short answer is no. Espresso is a type of coffee that is made by forcing hot water under pressure through finely-ground coffee beans. You cannot produce such pressure with methods like Moka pot, AeroPress or French Press. Though they can make a great cup of joe, it won’t be espresso.
There are many affordable machines on the market that will produce decent results. For people who don’t want to mess with beans and ground coffee, there are also options like Nespresso or Keurig. However, if you’re looking for a truly authentic espresso experience, you may want to consider investing in a higher-end machine.
How to make espresso with Keurig?
To make espresso with a Keurig, simply place an espresso pod into the machine and select the “espresso” setting. The water will be heated to the appropriate temperature and then forced through the coffee pod under high pressure. In just minutes, you’ll have a cup of joe that resembles espresso.
Can I use regular coffee for espresso?
It depends. You cannot use regular ground coffee for espresso because it’s too coarse. If you have coffee beans and a grinder, you need to grind much finer than usual. Keep in mind that regular coffee beans might not be ideal for espresso. Also, espresso is made with a higher coffee to water ratio. This means that for the same amount of grounds, you get less coffee with espresso than regular coffee.
What kind of coffee beans should I use for espresso?
When it comes to brewing espresso, there are a lot of factors that come into play. The grind of the beans, the pressure of the water, and the temperature all have an impact on the final product. But of all these variables, the type of coffee bean you use is arguably the most important. Espresso is typically made with a dark roast, which has a fuller body and bolder flavor. However, some people prefer to use a medium roast for their espresso. Medium roast beans have less acidity and a more balanced flavor. It is up to the individual to decide what kind of coffee bean they want to use for their espresso. Experiment with different roasts to find the one that best suits your taste.
Is whole milk better than skimmed milk for espresso-based drinks like cappuccino or latte?
There is no definitive answer, as both types of milk have their own unique advantages. Whole milk gives espresso-based drinks a richer flavor and creamier texture, while skimmed milk can help to reduce calories and fat content. Ultimately, the best type of milk for your espresso-based drink will depend on your personal preferences. If you’re looking for a richer drink, whole milk is the way to go. If you’re looking for something a little lighter, skimmed milk is a good option.
What’s the difference between espresso and coffee?
The biggest difference between espresso and coffee is how they are made. Espresso is made by pushing heated water through finely-ground coffee beans. Coffee is made by brewing coarsely ground beans with hot water. As a result, espresso has a stronger flavor and more intense caffeine kick than coffee.
