How To Make A Classic Espresso

Struggling to nail the perfect espresso? Maybe your coffee turns out too bitter, weak, or lacking that rich crema you crave. You’re not alone—many coffee lovers face this challenge.

Espresso is a concentrated coffee beverage made by forcing hot water (around 90°C) through finely-ground coffee beans. It sounds simple but requires precision and practice.

This blog will instruct you step-by-step on making a classic espresso—from selecting the right beans to pulling the shot with an espresso machine. Anticipating a taste of perfection? Keep reading!

What Is a Classic Espresso?

A classic espresso is a strong coffee drink. Hot water, at 92°C, forces through finely ground coffee beans with pressure of 9 bar. It uses 7.5 grams of coffee and produces about 30 millilitres of liquid in a single shot.

Espresso has an intense flavour. With a ratio of 1:2 for coffee to water, each shot packs a punch. The result is rich and bold compared to regular coffee.

Selecting the Right Coffee Beans

Coffee beans are important for a good espresso. Choose between Arabica or Robusta based on your taste preference.

Arabica for Smoother Flavour

Arabica beans have a smoother and sweeter taste. They contain 0.9% to 1.5% caffeine, making them milder than Robusta beans. Choose Arabica for a richer, more enjoyable cup of espresso coffee.

The roasting process changes the bioactive compounds in Arabica beans, creating unique flavours and aromas. These premium-quality beans bring out the best in your freshly brewed espresso or cappuccino at cafes and homes alike.

Robusta for Stronger Caffeine

Robusta coffee contains 1.6-2.4% caffeine, making it a strong choice if you need an extra pick-me-up. With its bold, bitter taste, it’s different from Arabica’s smoother flavour. Robusta beans are grown at lower altitudes and pack more punch in every cup.

Brews with 95% Robusta and 5% Arabica can give you the highest caffeine content—perfect for those who crave that jolt first thing in the morning! The highest caffeine concentration found in boiled Robusta reached an impressive 10.303 g/L, so prepare for a powerful drink with every sip from your espresso maker or stovetop espresso maker.

Grinding the Coffee Beans

Use a Coffee grinder to get fine grounds. This step is key for the best espresso taste.

Achieving a Fine, Consistent Grind

A burr grinder works best for achieving a fine, consistent grind. Burr grinders give you more control and produce uniform particles. Blade grinders can make uneven bits, which affects your espresso’s flavour and strength.

Always go for freshly ground coffee beans for the best taste. Aim for a fine grind size similar to table salt—this helps extract rich flavours in each shot of espresso. Keep an eye on extraction time; too fine a grind can lead to bitterness if pulled too long.

Preparing the Espresso Machine

Turn on your espresso machine and let it heat. Wait until the machine reaches the right temperature, usually around 93°C.

Heating to the Optimal Temperature

Your espresso machine should reach the right heat. Aim for around 201-203°F (94-95°C). Some places prefer it a bit cooler, about 192°F (89°C). The boiler pressure in your coffee machine should stay between 1.0 and 1.2 bar.

Machines with HX (Heat Exchanger) brew groups use thermally conductive metal to keep the temperature steady. Perform an HX cooling flush before brewing for best results. This step helps stabilise the temperature and guarantees your fresh espresso tastes perfect every time.

Dosing the Coffee Grounds

Use 7-9 grams of coffee grounds for a single shot of espresso. The exact measurement is essential to get the perfect flavour and strength. Use a small kitchen scale to be precise.

Too little or too much can affect the taste. Aim for this range every time you brew with your espresso machine to maintain consistency in each cup you make.

Tamping the Coffee Grounds

Press the coffee grounds evenly with about 30 pounds of pressure. This helps to create a smooth surface for even water flow.

Applying 30 Pounds of Pressure Evenly

Use around 30 pounds of pressure to tamp the coffee grounds in the portafilter. Tamping squarely and evenly helps achieve a uniform extraction, which is essential for a good shot. A consistent force optimises flavour and strength.

David Schomer was a pioneer in this process around 2000. Tools like the La Marzocco Swift grinder apply about 8 pounds of pressure on their own. Use the “Staub tamp” method—first press down flat, then lightly tap each corner to level it out again.

This step guarantees your espresso tastes perfect every time!

Pulling the Shot

Press the button to start the machine. Watch for a rich, dark stream of espresso flowing into your cup.

Timing for 25-30 Seconds

Pulling a classic espresso shot should take 25-30 seconds. This precise timing guarantees the water extracts the right flavours from the coffee grounds.

If your shot takes longer than 30 seconds, adjust to a coarser grind. If it finishes under 25 seconds, make it finer. Watch for the rich colour and smooth flow of your espresso… these are signs you’re doing it right!

Observing the Espresso’s Colour and Flow

Observe the espresso as it pours. It should start with a dark colour, get lighter, and then become pale. This change shows proper extraction. Look for a steady flow of thick liquid.

If the coffee is light from the start, it’s under-extracted. If it stays dark too long, it’s over-extracted. These visual cues help in getting the right flavour every time you brew espresso drinks like americanos or lattes.

Serving the Espresso

Pour your freshly brewed espresso into a warmed demitasse cup. Enjoy it right away for the best taste!

Using a Warmed Demitasse Cup

Preheat your demitasse cup to around 150°F (65°C). This practice prevents shocking the espresso and keeps it warm for longer. Cold cups can make the espresso taste different and less enjoyable.

Warm cups improve the coffee experience. About 42% of users prefer using a warmed cup, according to recent data. For the best flavour, always use a heated demitasse cup before serving your hot espresso.

Optional: Adding Sugar or Water for Taste

Some people like to add sugar or water for better taste. Italian customs often favour sweetness in espresso. High quality beans and proper brewing can reduce the need for sugar. Microfoamed milk already adds a bit of sweetness, so you might not need extra sugar.

Studies show that 57% of people rarely or never add sugar to their espresso. Adding water, known as an “espresso lungo,” makes the drink milder. Both ways let you enjoy the rich coffee flavour without overwhelming it.

Conclusion

Making a classic espresso is simple. Start with good coffee beans. Grind them finely and consistently. Heat your espresso machine properly. Use the right amount of coffee grounds for each shot.

Tamp the grounds evenly with 30 pounds of pressure. Pulling the shot should take 25-30 seconds—watch its color and flow to judge quality. Serve it in a warmed demitasse cup, adding sugar or water if you like.

FAQs

What Do I Need to Make a Classic Espresso?

You need dark roast coffee beans, an espresso machine or stovetop espresso maker like the Bialetti Moka Express.

Can I Use Instant Coffee for Making Espresso?

No, you should grind coffee beans fresh for best flavour and aroma.

Is Steamed Milk Necessary for A Classic Espresso?

No, but adding steamed milk turns it into drinks like caffe latte or flat white.

What’s the Difference Between Drip Coffee and Espresso?

Espresso uses pressure to brew quickly with intense flavour; drip coffee relies on gravity over longer time.

Can I Add Sugar Syrup to My Classic Espresso?

Yes, adding sugar syrup can sweeten your cup of joe without altering its rich taste.