Well-made espressos
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espresso

What exactly is an espresso? Espresso is much more than a small cup of strong coffee. It’s an intense flavour experience, the foundation of countless coffee recipes, and a true art to prepare. Here you’ll learn what an espresso really is, where it comes from, and how to make one at home that tastes just like from a barista. Plus, we’ll give tips on the right espresso coffee beans.

What is an espresso?

An espresso is a small, strong cup of coffee made by forcing hot water under high pressure through finely ground coffee.

Espresso is the base of many popular coffee drinks. It’s known for its full, intense flavour and characteristic creamy layer. Thanks to the compact amount and powerful preparation, you get a rich coffee experience in just one sip.

How is an espresso made?

An espresso is made by forcing hot water at 9 bar pressure through 18–20 grams of finely ground coffee in 25–30 seconds.

This process requires precision. The right grind size, freshness of the beans, and a well-calibrated machine determine whether your espresso really tastes great.

The Specialty Coffee Association sets the standard as:

  • 18–20 grams of coffee
  • 30 ml extraction
  • 25–30 seconds brew time
  • 9 bar pressure
  • ± 93 °C water temperature

If you use a piston machine, you’ll need to watch these settings yourself. With a fully automatic machine, these parameters are set for you, often with good results—especially if you have an expert tune it for you.

The origin of espresso

Espresso comes from Italy and the name literally means ‘to press out’.

The word espresso is derived from the Latin expressus, referring to the process where hot water is forced through coffee under pressure. This preparation originated in Italy around the start of the 20th century, when speed and efficiency became more important in coffee culture.

In Italy, espresso is still the standard. If you ask for a “caffè” there, you automatically get an espresso. The small cups, strong flavour, and quick drinking at the bar are all part of the Italian espresso tradition.

6 steps to a perfect espresso

Making an espresso takes attention, technique, and a little love, in six smart steps.

Espresso is all about control: from temperature to timing. Here’s how to do it, just like a real barista.

Step 1: Temperature

Let your machine and cup warm up properly. A warm start ensures a stable flavour. Preferably use porcelain, which keeps the heat better.

Step 2: Fine tuning

Adjust your coffee grinder precisely. Grind the beans finely, weigh about 18–20 grams, and distribute evenly. Use a tamper to press firmly but evenly.

Step 3: Quick rinse

Before brewing, briefly rinse the group head. This cleans the shower screen and ensures the temperature is perfect.

Step 4: Shot time

Place the portafilter and start immediately. Let the water flow through the coffee at 9 bar pressure. Stop after 25–30 seconds. You’ll have about 30 ml of full flavour.

Step 5: Serve nicely

Use a warm cup on a saucer, with a little spoon. Espresso is also about the experience—the eye drinks too.

Step 6: Enjoy slowly

Check the crema: thick, golden brown, and fragrant. Take a sip, taste the intensity, and let the aroma settle in. This is espresso as it’s meant to be.

What types of espresso are there?

There are several types of espresso, such as ristretto, doppio, and lungo, each with its own character.

Espresso is more than just one type of shot. By varying the amount of water or coffee dose, you get different flavours, strengths, and volumes. Here are the most well-known variants:

Espresso

The classic espresso: 18–20 g ground coffee, about 30 ml in the cup. Powerful, intense, and with a thick creamy layer.

Ristretto

Less water, more power. A ristretto is pulled shorter (about 15 ml), resulting in an even more concentrated flavour. Less bitter, more body.

Doppio

Double espresso, double pleasure. With 36–40 g coffee you produce about 60–80 ml of drink. Ideal for lovers of strong coffee with a bit more volume.

Read more about the double espresso (doppio espresso) here.

Lungo

The lungo is pulled longer than a normal espresso, with more water (up to 60 ml). Less powerful, but more bitter in flavour.

Which espresso coffee beans?

Good espresso starts with good beans. For a powerful, full espresso you need coffee beans that match your taste and brewing method. Do you prefer creamy chocolate tones or rather fruity acidity? At Café du Jour you’ll find a selection of espresso beans specially suited for espresso.