Making espresso at home means elevating a simple coffee routine to an art form, where passion for precision and continual improvement are key. To make espresso according to the Italian National Espresso Institute (INEI) force hot water (88°C) at 9 bars of pressure through 7 grams of finely ground coffee. Aim for a 25-second extraction time to yield 25 milliliters of espresso with a thick crema—a hazel-brown to dark-brown foam with tawny reflexes and a fine texture.
While the INEI has defined these parameters since 1998, recent studies and World Barista Champions like Jack Simpson, Mikael Jasin, and Federico Pinna suggest more detailed, innovative, and updated approaches to master the craft of making an unforgettable espresso shot. These approaches consider choosing specific coffee cultivars, the origin of coffee beans, and the use of sophisticated tools and espresso machines for a truly exceptional espresso shot. If you don't have an espresso machine, there are some alternatives such as making espresso-like coffee in the French Press, AeroPress, or Moka pot, although these are only improvisations as it's impossible to achieve a true espresso shot without one.
These are the nine steps to make an espresso shot, at home, like a World Champion Barista would.
- Choose the best coffee beans
- Grind coffee beans
- Warm-up espresso machine
- Dial in the dose
- Distribute coffee grounds
- Tamp evenly
- Purge the group head
- Insert the portafilter
- Pull the shot
1. Choose the Best Coffee Beans to Make Espresso
Choosing the best coffee beans to make espresso at home is a personal journey, as everyone has different taste preferences. When selecting beans for espresso, consider their characteristics (roast type, bean type, origin), the types of drinks you'll be making (classic Italian espresso shots, blonde espresso, or milk-based drinks), and even the ethical and sustainability practices of the coffee brand (such as Fair Trade and organic certifications).
Remember, espresso's short extraction time intensifies flavors, which means the nuances (and defects) in coffee beans will be highlighted. While there's no single "perfect" coffee bean for espresso, some choices will be far better than others.
So what kind of coffee do you use to make espresso? For traditional espresso flavors, expert barista and World Barista Championship finalist Federico Pinna suggests darker roasts from Brazil or Peru, grown at altitudes of 1,200-1,500 meters above sea level. These beans typically produce a stronger, more bitter flavor with less acidity, making them ideal for cutting through milk in lattes, cappuccinos, or flat whites. Lighter roasts (think blonde espresso) from Ethiopia or Colombia, grown at higher altitudes of 1,800-2,000 meters above sea level, retain more of the coffee's original flavor characteristics and acidity. Lighter roasts are preferred for single-origin espressos that highlight specific tasting notes like fruit or floral hints, as shown in this table.
Once you've selected your coffee beans, the next important step is achieving the right grind for espresso.
2. Grind Coffee Beans to Make Espresso
The size of your coffee grind is critical for great espresso because it directly impacts the surface area exposed to water during extraction. The finer the grind (under 300 microns), the larger the surface area. This is crucial for the quick extraction time of espresso, typically about 20-30 seconds. Furthermore, if the grind is inconsistent, with a mix of fine and coarse particles (which can vary from 300 to over 1000 microns), it can lead to channeling. Channeling is when water finds the path of least resistance, causing over-extraction near these paths and under-extraction elsewhere, resulting in a less balanced espresso with more sour or acidic notes.
So what is the best grind size for making espresso? The consensus among coffee experts is that a fine grind (equivalent to 200 to 300 microns in diameter, similar to powdered sugar or fine sand) creates the best espresso shot. This aligns with a 2015 experimental study by Teresa De Pilli published in the Journal of Agricultural and Food Chemistry. The study found that a finer grind (ranging from 200 to 400 microns) produced more concentrated flavors and had higher caffeine content in the early phase of espresso extraction, as shown in this table.
| Grinding Grade (Microns) | Extraction Time (s) | Volume of Espresso (mL) | pH | Acidity | Caffeine (mg/mL) |
|---|---|---|---|---|---|
| 200-400 microns | 0-8 | 16.239 | 5.180 | 0.329 | 4.982 |
| 200-400 microns | 9-16 | 14.661 | 5.467 | 0.0573 | 1.288 |
| 200-400 microns | 17-24 | 14.614 | 5.893 | 0.025 | 0.645 |
| 250-450 microns | 0-8 | 28.858 | 5.237 | 0.272 | 4.359 |
| 250-450 microns | 9-16 | 22.920 | 6.023 | 0.016 | 0.832 |
| 250-450 microns | 17-24 | 21.295 | 6.510 | 0.003 | 0.296 |
| 300-600 microns | 0-8 | 41.847 | 5.233 | 0.121 | 2.431 |
| 300-600 microns | 9-16 | 55.904 | 6.790 | 0.003 | 0.305 |
| 300-600 microns | 17-24 | 48.016 | 7.213 | 1.079 | 0.176 |
This level, according to research, allows for faster extraction of flavors but can lead to over-extraction if not timed correctly. For reference, this is equivalent to the settings 3–7 on the Barzatza Sette 270Wi, 10–15 clicks on the Comandante MK3, or 90-150 clicks on the 1zPresso J-Max.
This chart illustrates the recommended grind size in millimeters (mm) for preparing espresso.
Is it optimal to use the same grind settings for all espresso beans? Absolutely not! According to Federico Pinna, adjusting the grind size is crucial for enhancing the taste experience. Different coffee varieties and processing methods can affect how well the coffee flavors dissolve and the ideal flavor profile. For example, during his 2024 finals in Busan, Pinna prepared light roast espresso from 70% Chiroso and 30% Bourbon Sidra coffee varietals, fine-tuning the grinder settings between each cultivar to achieve the best possible results for that specific blend. Apart from the grind size, temperature stability of the espresso machine also affect espresso extraction.
3. Warm-up Espresso Machine to Make Espresso
Warming up your espresso machine to make espresso is important. This means letting it reach a stable temperature before you start brewing. Warming up your espresso machine before making espresso gives you precise control over the brewing water temperature to achieve the desired extraction and flavor balance. Speaking of which, what is the best water temperature to make espresso?
Experts and rigorous studies slightly disagree on the perfect espresso temperature, as shown in this table.
| Source | Recommended Temperature (°C) | Recommended Temperature (°F) | Notes |
|---|---|---|---|
| Johanna A. Klotz (2020, Foods Journal) | 93 | 200 | Ideal for flavor and safe drinking temperatures. |
| Italian National Espresso Institute | 88 | 190 | Slightly lower to prevent overheating. |
| Benedikt K. L. Schmieder (2023) | 90 - 96 | 194 - 204 | Range to enhance solubility of caffeine and flavor extraction. |
| Zjevaun Lemar Janga (Dutch Barista Champ) | 94 | 201 | Optimal for extracting rich flavors without over-extraction. |
A 2020 experimental research by Johanna A. Klotz and colleagues published in the Foods Journal shows that 93°C (about 200°F) is the ideal temperature for the best flavor; it also helps keep your drink from being too hot, which can be a health concern. The Italian National Espresso Institute recommends a slightly lower temperature, around 88°C (190°F).
On the other hand, a 2023 research by Benedikt K. L. Schmieder titled "Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics," suggests somewhere between 90°C (194°F) and 96°C (204°F) is the optimal range for getting the most out of your beans. This enhances the solubility of caffeine, typically present at about 1.2% by mass in coffee beans.
From the barista perspective, Dutch champion Zjevaun Lemar Janga recommends making espresso at 94°C (201°F). Janga states that this temperature is ideal as it is hot enough to extract rich flavors and oils from the coffee but not so hot as to cause over-extraction or burning, which can lead to bitterness. Even with the perfect temperature, an incorrect dose can ruin your espresso.
4. Dial In the Dose to Make Espresso
Dialing in espresso dose refers to the process of adjusting the amount of ground coffee used in a shot to achieve the best possible flavor extraction. Dialing in espresso also considers the extraction time – how long it takes to pull a given liquid volume – and make adjustments as needed.
So, how to dial in espresso? While there are many opinions and approaches to dialing in espresso, the "Golden Rule" is a good starting point. A single espresso shot typically uses 7 to 9 grams of ground coffee, while a double shot uses 14 to 18 grams. Aim to extract 2 to 2.5 ounces of coffee into your cup within 20 to 30 seconds.
However, as you become more experienced, you'll discover that dialing in is a nuanced process. The Italian National Espresso Institute, for example, recommends using 7 grams of finely ground coffee for a single shot, and 14 grams for a double shot. Federico Pinna suggests even more surgical precision, and fine-tuning the amount of coffee grounds depending on the type of roast. For a double shot of light roast espresso, Pinna suggests 22 grams of coffee, yielding about 40 grams of espresso. For a dark roast, he uses 21 grams in a double shot, yielding 42 grams of espresso.
Barista Zjevaun Lemar Janga also recommends using tools such as a digital scale to measure the dose for consistent results, as well as an automatic WDT (Weiss Distribution Technique) to evenly distribute the coffee grounds.
5. Distribute Coffee Grounds to Make Espresso
Distribution of the coffee grounds, also known as puck preparation, is important for making espresso. Proper espresso distribution ensures that water passes through the coffee puck evenly. Without uniform distribution, water can channel through the path of least resistance, leading to uneven extraction. This results in parts of the coffee being over-extracted (bitter) and others under-extracted (sour), compromising the overall flavor balance.
This image, showing two pictures of espresso being poured from a portafilter, illustrates the effects of rightly distributed espresso (left) and improperly distributed espresso (right). The uneven flow on the right creates water channeling, leading to uneven extraction.
So how to distribute coffee for espresso? To achieve this even extraction, several techniques and tools can be used. Some people use distribution spinners (while others don't redistribute coffee grounds at all in the portafilter). However, the most effective tools for espresso distribution, according to barista Zjevaun Lemar Janga, are aforementioned automatic WDT tools. These use fine needles (similar to acupuncture needles) to stir and break up clumps in the coffee grounds, ensuring an even distribution throughout the puck. This is important because the needles reach deep areas in the portafilter that other distribution tools may miss.
This image shows the most commonly used distribution tools to create a puck for espresso and make it ready to tamp.
6. Tamp Evenly to Make Espresso
Tamping evenly to make espresso refers to the process of pressing down uniformly on the coffee grounds in an espresso portafilter using a tamper, a handheld tool used to compact coffee grounds. This compacts the grounds into a flat, even puck, essential for even brewing during extraction. While tamping defines the puck's mechanical structure and hydraulic resistance, which in turn sets the relation of water flow rate and pressure, a 2017 experimental research study by Michael Kuhn of the Technical University of Munich suggests that while even tamping is important, it does not significantly affect the extraction of key coffee compounds like caffeine and trigonelline.
So, how much pressure should you apply to tamp espresso? The ideal tamping pressure is about 20-30 pounds, similar to squeezing the handles of a garlic press or pressing down on a slightly overstuffed suitcase to zip it closed. Some calibrated tamper tools, such as the Motta 8140, give feedback when 30 pounds of pressure is applied, ensuring consistent pressure with each use.
Can you tamp espresso coffee without tools? While technically possible to tamp without a specialized tool by using any flat, heavy object that fits the portafilter, using a proper tamper is recommended for best results. Improvised methods are less likely to achieve the necessary precision for optimal espresso extraction. Now that your grounds are perfectly tamped, it's time to prepare the group head of your espresso machine for extraction.
7. Purge the Group Head to Make Espresso
Purging the group head is the process of running a short burst of hot water through the espresso machine's brew head without the portafilter in place. This is essential for both cleanliness and optimal brewing. It removes residual coffee grounds from previous extractions, ensuring your fresh espresso is free from old, bitter flavors. Additionally, purging stabilizes the group head's temperature, as the act of removing and refitting the portafilter can cause slight cooling. A typical purge lasts approximately 5 seconds, and should be performed before inserting the portafilter with the freshly tamped coffee grounds. Neglecting to purge the group head, as explained in this video, can lead to inconsistent extraction, bitter flavors, and potentially a clogged espresso shower screen.
8. Insert the Portafilter to Make Espresso
Inserting the portafilter is a quick but crucial step in espresso preparation where several factors influence the final result. To insert the portafilter, start by carefully moving it from the tamping station to the brewing group on the machine. Ensure the portafilter is inserted straight and without bumping it, as this can damage the coffee puck and lead to uneven extraction (channeling). It's important to avoid inserting the portafilter while water is still dripping into the brew group, as this can disrupt the puck's surface. Idealy, you should purge the group head immediately after removing the portafilter for cleaning, then insert the freshly tamped portafilter without delay.
Once the portafilter is inserted, press the brew button immediately. Delaying this step, especially with dark roasts, can introduce a burnt flavor and waste valuable time when serving espresso. Inserting the portafilter and starting the espresso shot should take only a few seconds.
9. Pull the Shot to Make Espresso
Pulling the perfect espresso shot is the culmination of your preparation, specifically during the extraction phase. It's where technique meets your dialed-in recipe. After you insert your portafilter, aim for a 30-gram yield (about 1.5 ounces) in 20-30 seconds. Why is extraction time so important? The length of contact between water and coffee grounds directly influences which flavors are released. If your shot runs too fast (under 20 seconds), it might be underextracted, resulting in sour flavors. A shot running too slow (over 30 seconds) risks becoming overextracted and bitter.
So, how long should you pull the espresso shot? The optimal time to pull an espresso shot depends on the type of coffee beans, the roast profile, the grind size, and the desired flavor profile. For example, the Italian National Espresso Institute recommends 25 seconds extraction for a classic Italian dark roast espresso. An expert and barista champion Jack Simpson in the World Barista Championship suggests a 25 to 29-second extraction to make an espresso shot with a complex medium roast coffee blend, providing a medium weight, juicy texture, and a long, lingering, rich finish. Federico Pinna, on the other hand, suggests that a shorter extraction time (around 20 seconds) is typically aimed at highlighting brighter, more acidic notes for a light roast espresso shot without over-extracting bitter components.
How To Make Espresso Without a Machine
Unfortunately, you cannot make true espresso shot without a machine. According to the Italian National Espresso Institute, espresso's definition centers on using high pressure (7-9 bars) to force hot water (88°C) through finely ground coffee (7 grams) – something only an espresso machine can achieve. However, you can still make espresso-like drinks that are concentrated, delicious, and have a similar flavor profile using other coffee makers like a French press, AeroPress, or a Moka pot.
How To Make Espresso with French Press
To make espresso-like coffee with french press, follow the steps below.
- Choose a fine or medium-fine ground coffee like Powerbean Coffee Espresso Crema. You’ll need about 7 grams (0.25 ounces) per espresso french press shot.
- Heat water until it's hot but not boiling, about 95°C (203°F), to prevent burning the coffee.
- Place 7 grams of your chosen coffee blend into the bottom of a three-cup French press.
- Slowly pour 4 ounces of hot water into the French press, directly over the coffee grounds to ensure they are fully saturated.
- Gently stir the mixture with a non-metallic spoon to prevent scratching the glass. Use a small whisk or plastic spoon for this.
- Let the coffee steep for about 4 minutes, letting the flavors and oils properly infuse into the water.
- Insert the plunger into the French press, ensuring the spout is covered to retain heat and prevent splashing.
- Apply light pressure on the plunger, pushing it straight down with minimal force to avoid disturbing the grounds too much.
- Turn the spout towards your cup, pour, and enjoy your homemade french press espresso. Optionally, enhance the flavor with a splash of hazelnut syrup for a personalized touch.
Although you won't be able to get the exact 7-9 bars pressure in espresso french press that an authentic Italian espresso shot needs, a French press espresso can still come out as very strong coffee and solid foundation for milk drinks almost like lattes and cappuccinos. if you don't have espresso machine or the french press, the next best thing to use is AeroPress or Moka Pot.
How To Make Espresso with AeroPress
To make espresso-like coffee with an AeroPress, use 20 grams (0.71 oz) of finely ground coffee (500-600 microns). Add 65 grams (2.29 oz) of water heated to 80-85°C (176-185°F), stir, and press gently after a total brew time of about 1.5 minutes. To make double espresso in AeroPress, use 40 grams (1.41 oz) of finely ground coffee, add 90 grams (3.17 oz) of water. This reduced water amount maintains a strong, concentrated flavor closer to traditional doppio by keeping the coffee-to-water ratio aligned with espresso standards.
Here are 9 steps on how to make espresso-like coffee with an AeroPress.
- Measure Your Coffee: Start with 20 grams (0.71 oz) of coffee, ground to a fine consistency, approximately 500-600 microns in diameter, slightly coarser than typical espresso grind which is around 200-300 microns.
- Prep Your AeroPress: Assemble your AeroPress with a paper filter in the cap. Pre-wet the filter to eliminate any paper taste and to preheat your brewing equipment.
- Heat Water to the Right Temperature: Bring water to between 80°C to 85°C (176°F to 185°F), ideal for extracting espresso-style coffee.
- Add Coffee to AeroPress: Place your AeroPress in the standard position (not inverted) on your cup or carafe and add the ground coffee.
- Begin the Brewing Process: Pour 30 grams (1.06 oz) of water into the AeroPress to allow the coffee to bloom. Stir gently to ensure all grounds are saturated.
- Complete Water Addition: Quickly add the remaining water until you reach a total of 65 grams (2.29 oz), ensuring all coffee grounds are fully immersed.
- Stir the Brew: After adding the water, stir the slurry with the AeroPress paddle for about 10 seconds to ensure even extraction.
- Insert the Plunger: Place the plunger on top of the AeroPress and pull up slightly to create a vacuum seal, preventing the brew from dripping through.
- Press Gently: After a total brew time of about 1.5 minutes, press down on the plunger gently and steadily. It should take 20-30 seconds to push all the air and water through the coffee grounds, aiming for a total extraction time of 2 minutes.
Does the AeroPress make real espresso? No. While it can produce a strong, concentrated coffee, the AeroPress is only capable of producing 0.35 to 0.75 bars of pressure (equivalent to 25-50 pounds). True espresso requires around 9 bars of pressure (equivalent to about 130.5 pounds per square inch), while Moka pot coffee maker uses a pressure of about 1.5 bars.
How To Make Espresso with Moka Pot
To make espresso in a moka pot, first fill the base with freshly boiled water up to just below the safety valve, using about 280 grams (9.88 oz), then add 30 grams (1.06 oz) of finely ground coffee (a bit coarser than espresso grind) to the filter basket. Brew on a low heat, monitoring closely to prevent overheating and the bitter taste that comes from too-hot water passing through the coffee, aiming for a total brew time that avoids the sputtering phase to produce a strong, espresso-like coffee drink.
How To Drink Espresso?
Drinking espresso is a skill refined over time. When asking "how to drink espresso" in Italy, expect a quick, intense shot in a small, preheated porcelain cup. To fully appreciate its complex flavors, gently swirl the crema, sip slowly, and savor the aroma before finishing it while standing. For a heightened experience, cleanse your palate with mineral water beforehand.
What Should You Consider when Buying Coffee for Making Espresso?
When buying coffee for espresso, focus on roast level. While dark roasts are traditional, lighter roasts and single-origin beans offer unique flavors. Choose freshly roasted beans (ideally 5-10 days after roasting) for optimal flavor. Always buy espresso whole beans and grind them immediately before brewing to preserve freshness. For delicious espresso blends roasted to order, consider our Powerbean Coffee specialty coffee bends from Central America and East Africa.
