Espresso Basics

Espresso Basics Coffee Education Tips

What is Espresso?

Espresso is a concentrated form of coffee made by forcing hot water through finely ground coffee beans at high pressure. The result? A small, rich shot with an intense flavour, deep aroma, and a velvety layer of crema on top.

Coffee is unique in the sense that it is incredibly soluble compared to many plant-based materials, allowing us to extract flavour, aroma, acids, and oils in a short time. This paired with how espresso is brewed makes Espresso one of the most concentrated drinks that we consume.

How Espresso Differs from Other Coffee Brewing Methods

Espresso uses pressure (usually 9 bars) to extract coffee, while most other brew methods like pour over, French press, or AeroPress rely on gravity or immersion. This pressure yields a higher extraction in a much shorter time (usually 25–30 seconds), creating a more intense and complex flavour in a smaller volume.

Espresso, the Foundation for Most Cafe Drinks

Espresso serves as the base for drinks like lattes, cappuccinos, flat whites, macchiatos, mochas, iced lattes and more. When making espresso in Melbourne cafes it's most likely that it will be used in a milk based coffee, however when it comes to enjoying espresso on it's own it's important to actually drink your coffee how it's intended to be had. Some espresso tastes fantastic in milk but needs a whole other recipe to taste better for milk based coffees. Once you nail the espresso shot, you can build a whole menu of drinks around it.

Essential Espresso Gear

Espresso Machine

  • Manual: You control everything—pressure, flow, timing.

  • Semi-Automatic: The most popular choice for home baristas. You control the grind, dose, and tamp, but the machine handles pressure.

  • Super-Automatic: Push-button machines that grind, tamp, and brew for you. Easy, but less control.

Grinder

  • Electric Grinder: Offers consistent grind size and ease of use.

  • Hand Grinder: Great for travel or smaller setups. Make sure it can grind fine enough for espresso.

Tamper

  • Size matters! Match your tamper to your basket size (typically 58mm).

  • Calibrated Tampers offer consistent pressure.

  • Traditional Tampers work fine with good technique.

Espresso Scales

  • Precision is key. Use scales to weigh your dose and yield.

  • Look for ones with fast response time and a built-in timer.

Distribution Tools

  • WDT Tools: Even out the coffee bed to reduce channeling.

  • Levelers: Ensure a flat surface before tamping.

  • Even distribution = consistent extractions.

Other Tools

  • Bottomless Portafilter: Helps you see how your shot is extracting in real time. Great for diagnosing issues.

  • Puck Screen: Helps even out water flow and keeps your shower screen clean.

  • Espresso Shot Mirror: Pairs well with a bottomless portafilter so you can see the shot from below.

Espresso Recipe Basics

Dose

Start with 18–20g of ground coffee in the basket.

Ratio

A common ratio is 1:2 – for example, 18g in = 36g out. This helps balance strength, body, and clarity.

Use our Coffee to Water Ratio Calculator to experiment with different ratios.

Brew Time

Typically 25–30 seconds from pump start. Don’t rely on time alone – use it as a reference. Taste is the ultimate guide.

Brew Temperature

Usually between 90–96°C. Higher temps extract faster, lower temps extract slower.

Pre-Infusion & Pressure Profiling

Pre-infusion wets the puck gently before full pressure is applied, helping with even extraction. Pressure profiling lets you control pressure throughout the shot—advanced stuff, but great for fine-tuning flavour.

Dialing In Espresso

"Dialing in" means adjusting your grind, dose, and yield to get a balanced shot.

Key Variables

  • Grind Size: Espresso needs a fine grind.

  • Dose: How much ground coffee you’re using (in grams).

  • Yield: The weight of the espresso in the cup.

  • Time: How long it takes to pull the shot.

Troubleshooting

  • Sour? → Grind finer or increase dose.

  • Bitter? → Grind coarser or reduce dose.

  • Fast shot? → Grind finer or tamp harder.

  • Slow shot? → Grind coarser or improve puck prep.

Puck Prep Techniques

Distribution

  • WDT: Break up clumps and distribute grounds evenly.

  • Tapping/Settling: Helps settle grounds before tamping.

Tamping

  • Use level, consistent pressure. Avoid tamping on a tilt.

Channeling

This happens when water finds a weak spot and rushes through, under-extracting some areas and over-extracting others. Proper distribution and tamping help avoid it.


Understanding Espresso Taste

The Three Tastes

  • Acidity: Bright, fruity notes early in the shot.

  • Sweetness: Balanced sweetness should be the heart.

  • Bitterness: Comes at the end; too much is a sign of over-extraction.

Shot Progression

Flavours unfold during the shot. Understanding the flow helps you decide when to stop the shot based on taste.

Adjusting Based on Taste

Taste your espresso! Then adjust grind, dose, or ratio accordingly.


Choosing Coffee for Espresso

Roast Level

  • Medium to Dark: Easier to extract, classic espresso taste.

  • Light Roasts: Higher in acidity, more complex, but harder to dial in.

Single Origin vs. Blend

  • Blends: Balanced and consistent.

  • Single Origins: Unique and complex, but require more tuning.

Freshness

Coffee should rest 7–14 days after roasting. Too fresh = gassy and hard to dial in.

Cleaning & Maintenance

Daily Routine

  • Flush group head before and after shots

  • Wipe portafilter and basket

  • Purge steam wand after use

Weekly / Monthly

  • Backflush with detergent

  • Descale if you’re in a hard water area

Why It Matters

Clean machines = better tasting espresso and longer-lasting equipment.

Common Beginner Mistakes

  • Skipping the Scale: Eyeballing dose and yield leads to inconsistency.

  • Not Purging the Group Head: Can cause temperature instability.

  • Over-Tamping or Uneven Puck Prep: Leads to channeling.

  • Judging by Crema Alone: Looks can be deceiving—taste is king.

  • Ignoring Shot Time Completely: While it’s not everything, a 2-second shot won’t taste good. Use it as a guide, not a rule.