Whether you're pulling a straight shot or steaming milk for a flat white, getting your espresso right makes all the difference. This guide will walk you through our go-to home espresso recipe, plus the troubleshooting tips you need to dial it in.
What Is Espresso?
Espresso is a high-pressure brewing method where hot water is forced through finely ground coffee at around 9 bars of pressure, producing a small, intense, concentrated shot topped with crema, that golden, velvety layer that forms during extraction.
The History of Espresso
Espresso originated in Italy in the early 20th century, with early machines developed by Luigi Bezzera and later refined by Achille Gaggia in the 1940s, introducing the high-pressure extraction used today. While espresso was traditionally confined to cafés due to the size and cost of commercial machines, compact domestic espresso machines began appearing in homes during the 1960s and 1970s, becoming increasingly popular in the 1990s and early 2000s as specialty coffee culture grew around the world.
Fun fact: 'Espresso' means 'pressed out' in Italian, not 'fast', as is commonly believed.
Why We Love It
- Big, bold and complex flavour
- Perfect base for milk drinks
- Speedy brewing
What You'll Need
Essentials
- Espresso machine capable of producing 9 bars of pressure
- Freshly ground fine coffee
- Hand tamper
- Scales
- Timer
Bonus
- Espresso grinder
- Coffee distributor
- Filtered water
Our Go-To Recipe For Home Espresso
- Coffee: 16g
- Yield: 32g (~1:2 ratio)
- Grind: Fine
- Temp: ~93°C
- Time: 28–32 sec
'Yield' simply means the amount of espresso liquid produced in the cup. In this recipe, 16g of coffee should produce around 32g of espresso in roughly 28–32 seconds.
Steps
- Warm up your espresso machine
- Remove the portafilter from the machine and wipe it clean and dry
- Flush water through the group head to remove residual coffee
- Place the portafilter on scales and tare (zero)
- Dose 16g of freshly ground coffee into the basket
- Distribute the coffee evenly to create a level bed
- Tamp firmly and evenly using gentle body weight
- Wipe any loose coffee from the rim of the basket Lock the portafilter securely into the group head
- Place scales and a cup beneath the spouts
- Start extraction and begin timing simultaneously
- Stop the shot at around 30g to allow for the final drip to reach target yield
- Stir the espresso and enjoy!
Dial-In Tips
Aim for 28-32 seconds extraction time.
- If shorter, grind your coffee finer.
- If longer, grind your coffee coarser.
Troubleshooting your Espresso
Espresso tastes sour or sharp
Usually a sign of under-extraction. Try grinding finer, or check that your machine has fully reached temperature before pulling the shot.
Espresso tastes bitter or harsh
Usually a sign of over-extraction. Try grinding coarser, or reduce your yield slightly.
Uneven or spurting extraction
Often caused by an uneven tamp or poorly distributed grounds. Take extra care with your distribution step before tamping.
No crema, or very pale crema
Often a sign that the coffee is too old. Espresso performs best with beans rested for 7–21 days post-roast. Freshly roasted coffee can actually be too gassy and cause uneven extraction.
What You're Aiming For
Intense and concentrated, with a balance of sweetness, acidity, and bitterness, topped with a creamy crema.
Looking for the best coffee for home espresso? Here's what we'd recommend.
Shop our recommended espresso equipment
Home Espresso: Frequently Asked Questions
What coffee should I use for home espresso?
Coffees developed for espresso tend to work best for beginners, as they're typically more forgiving across a range of machines and grind settings. That said, many single origins pull beautifully as espresso if you're willing to experiment with the recipe.
How fine should I grind for espresso?
Espresso requires a fine grind, finer than filter or cafetière but not as fine as Turkish coffee. A useful visual reference is fine table salt or caster sugar. The exact setting will vary between grinders and coffees, which is why dialling in matters.
Why does my espresso taste different every day?
Coffee is affected by humidity, freshness and ambient temperature. As a bag of coffee ages and degasses, you may need to adjust your grind slightly finer to maintain the same extraction time.
Can I make espresso without a machine?
Not true espresso. The 9-bar pressure is what creates the concentration and crema. A Moka pot produces a strong, espresso-style brew but through a different mechanism. An AeroPress can get close with the right technique and a fine grind.
