It's difficult to make decent espresso. In order to make a nice espresso, you'll need good coffee, a great brewing formula. You should also be familiar with the proper techniques for making an espresso.
Just like with drip coffee, these variables will have an impact on the finished cup's intensity and extraction, and some of them are common to both types of coffee.
Most espresso made today is a “double shot”. To make a double espresso, use 18–21g of ground coffee. Try to stay within 1g of the printed measurement on the side of your basket for optimal results. If your basket doesn't specify single or double, pick your preferred number between 18 and 21 for a double.
The quality of your espresso depends on the water you use. If your water quality is poor, can all adversely impede your ability to make wonderful coffee. A basic carbon filter or a more extensive filtering system for your machine will suffice. You can refer to The Specialty Coffee Association's water requirements.
Espresso requires a finer grind consistency which typically is much finer than table salt. Use a burr grinder rather than a blade grinder for the consistency and fine particle size.
90–96° C is a decent starting point If you'd want to experiment with the effects of different brewing temperatures on your extractions. Some espresso machines have a clear control and display for your brewing temperature.
Coffee input and beverage output are used in espresso brewing. It's common to use a 1:2 ratio, which means starting with 20g of ground coffee and aiming for 40g of brewed espresso in your cup. There's plenty of room to experiment with that ratio.
How to Make Cappuccino With Nespresso Vertuo
Learn Latte Art - for more related resources.
Other Questions about Coffee :
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).