How to Make Espresso?

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.

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OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes. 

For the readers (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). 

To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).


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