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Espresso

Bold, intense, and thick like honey, the espresso has long been seen as the pinnacle of coffee. While it can be difficult to perfect, a well made espresso delivers a small cup full of pure and complex flavour that is nothing short of spectacular.

Brew time

5 minutes

Difficulty

Hard

Ratio

1:2

Close-up of coffee being brewed from a espresso machine with a focus on the stream of coffee.

Ratio

1:2

Grind size

Fine

Dose

18g

Yield

36g

Tools & Equipment

Espresso machine
18g of finely ground Studio Black coffee
Tamper
Scales
Timer
Distribution tool (optional)

Method

Ensure your machine is turned on and has been preheated
Measure out 18g of finely ground Studio Black coffee into the portafilter
If you have a distribution tool, evenly distribute the coffee grounds around the portafilter
Use your tamper to compress the grounds firmly, applying even pressure to create a level and solid puck
Gently insert and lock the portafilter into the machine
Place your mug underneath the portafilter, and on top of the scales
Tare your scales so it reads 0.0g
Press the double shot button, and start your timer
The coffee should begin to come out at 5-8 seconds
Aim for an extraction time of 25-30 seconds, and weight of 36g
The espresso should flow smoothly like honey
Enjoy this straight or as a base of other coffee drinks

Frequently asked questions

My espresso came out really quickly and tastes sour, what do I do?

This usually means that your coffee is under extracted. The water is flowing through the coffee too easily, so it hasn’t had enough time to extract enough flavour - leading to weak and often sour coffee.

To fix this, try grinding your coffee finer. This increases the contact time between water and coffee, increasing the surface area and slowing down the extraction.

My espresso came out really slowly and tastes bitter, what do I do?

This is a sign of over extraction. The water is struggling to pass through the coffee, pulling out too many undesirable compounds, which leads to bitterness and harshness.

To fix this, grind your coffee slightly coarser, check your dose, and avoid tamping too harm - firm and level is enough.

The story behind the Espresso

Literally meaning ‘to press out’, espresso is made by forcing hot water through finely ground coffee under high pressure, in a short amount of time. The result is a small but strong shot, full of flavour and topped with a layer of golden crema. Espresso was invented in Italy in the early 20th century, yet was refined by Achille Gaggia in 1938 who introduced the lever driven espresso machine. This innovation paved the way for the espresso we know today, and is the base for most coffee drinks around the world.

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Espresso

Tools & Equipment

Method

Frequently asked questions

My espresso came out really quickly and tastes sour, what do I do?

My espresso came out really slowly and tastes bitter, what do I do?

The story behind the Espresso

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