How to Make Espresso With an Espresso Machine – A Definitive Guide

Espresso coffee is a favorite among many coffee enthusiasts. (the SCA-standard 9-bar espresso definition) Despite our best efforts to replicate it at home, nothing quite matches the robust, crema-topped espresso from our preferred coffee shop. Wouldn’t it be wonderful to recreate this experience at home?

the SCA-standard 9-bar espresso definition, The process of making espresso can be complex. There are numerous factors involved in crafting this exquisite brew. Learn how to make espresso using an espresso machine. Adjust and refine your espresso shot for the perfect result. Let’s dive into the details.

If you’re seeking assistance with espresso troubleshooting, access it here: Troubleshoot My Espresso App. (the SCA-standard 9-bar espresso definition)

What Is Espresso

Espresso is a coffee obtained by using pressure during the preparation process. (the SCA-standard 9-bar espresso definition) To prepare an espresso, a small amount of water is pushed through a puck of finely ground coffee beans at approximately 9 bars of pressure. This pressure is what makes espresso unique, allowing the barista to extract more flavors from the beans. Due to this method, an espresso cannot be brewed with a French press, a Keurig, or a drip coffeemaker. For more details, see this article on what espresso is, and importantly, what it is not.

Espresso serves as the base for many plain and milk-based coffee drinks, and coffee enthusiasts often seek cost-effective ways to prepare it at home. (the SCA-standard 9-bar espresso definition) From a flavor and taste perspective, other coffee brewing methods cannot replicate espresso. However, if you’re looking to make a latte, any strong coffee will suffice, as the espresso flavor blends into the milk. If you are making a cappuccino, it’s best to use real espresso, or at least espresso alternatives. Check the advanced brewing section for a guide on brewing espresso alternatives.

Understanding Espresso

The SCA (Specialty Coffee Association) provides a comprehensive definition:

“Espresso is a 25–35ml (.85–1.2 ounce [×2 for double]) beverage prepared from 7–9 grams (14–18 grams for a double) of coffee through which clean water of 195°–205°F (90.5°–96.1°C) has been forced at 9–10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20–30 seconds.” (the SCA-standard 9-bar espresso definition)

Here, the SCA not only defines espresso but also outlines the recipe and method for brewing it. The emphasis on pressure is a crucial aspect of this definition.

Espresso Based Beverages

Many coffee-based beverages use milk and espresso as their foundation. (the SCA-standard 9-bar espresso definition) Milk adds texture and sweetness to the drink, making it suitable for those with sensitive stomachs. Espresso is preferred for most milk and coffee drinks because its robust flavor remains prominent even when diluted with milk.

Here is a list of popular caffeinated beverages made with espresso shots: latte, cappuccino, caffè macchiato, caffè mocha, flat white. The list is extensive, and if you’re interested in exploring more espresso-based drinks, browse the complete list here: List of Coffee and Espresso Beverages. (the SCA-standard 9-bar espresso definition)

What Is the Difference Between Espresso and Coffee

There is a common misconception that espresso is merely a synonym for strong, concentrated coffee. (the SCA-standard 9-bar espresso definition) While espresso is indeed strong and concentrated, it encompasses much more than just that.

Many coffee enthusiasts often ask us: “Can I make espresso with a coffee maker?” Our response is always no, you cannot. (the SCA-standard 9-bar espresso definition) Attempting to create a “drip coffee espresso” would result in an unpleasant taste. Although milk might mask some of the flavor, it cannot do so entirely.

Acceptable alternatives to espresso include the Moka pot and the Aeropress, both of which brew under pressure. This pressure during coffee extraction is what truly distinguishes espresso. According to the Specialty Coffee Association, the pressure is a defining characteristic of espresso, allowing for a quick and efficient extraction process.

For a detailed article on this topic, check our post here: Espresso vs Coffee – What are the Differences? (the SCA-standard 9-bar espresso definition)

What Makes Espresso Different to Other Coffee?

Pressure is the key factor that sets espresso apart from other coffee beverages. Unlike other brewing methods, such as filter coffee, espresso is brewed with 9-10 bars of pressure. This allows for a much quicker brewing process and extracts more from the coffee bean in a shorter time. You can read our detailed article all about the history of espresso here.

How to Make Espresso at Home – A Comprehensive Guide

Tools of the Trade

Espresso machine

First off, of course, you need an espresso machine. Any machine that is capable of producing 9 bars of pressure is adequate for brewing well-extracted espresso, as recommended by the Specialty Coffee Association (SCA).

You should be aware that more affordable home espresso machines are normally steam-driven, as opposed to pump-based. (the SCA-standard 9-bar espresso definition) Steam-based machines cannot produce enough pressure to brew commercial standard espresso.

Grinder

The next most important piece of machinery is your coffee grinder. (as outlined by Scott Rao in The Professional Barista’s Handbook) Some baristas will even say that a good coffee grinder is more important than a good espresso machine.

For accurate grind sizes, coffee grinders for espresso brewing should always be burr grinders and not blade grinders, as burr grinders provide consistent particle sizes crucial for optimal extraction.

Be cautious of inexpensive grinders, as they often fail to grind coffee fine enough for espresso brewing. (as outlined by Scott Rao in The Professional Barista’s Handbook)

Portafilter

The portafilter is a metallic filter with a heatproof handle. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency) Inside the portafilter is a filter basket, where the ground coffee is placed.

Portafilters can feature a single spout for a single espresso, a double spout for a double, a triple spout for a triple espresso, or no spout at all.

Portafilters without a spout are referred to as bottomless portafilters. These are more challenging to brew with accurately and are typically used by experienced baristas.

Tamper

A tamper is a tool with the same diameter as the portafilter head, used to compact the ground coffee firmly and evenly into the portafilter. According to the Specialty Coffee Association, proper tamping is crucial for consistent espresso extraction.

High-quality tampers are handheld, heavy, and typically constructed from metal with a wooden handle. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) More affordable tampers are often made of plastic.

Most espresso machines include a plastic tamper, which we recommend replacing with a more durable option.

Distribution Tool, or Leveller 

A distribution tool is a circular device matching the portafilter’s circumference, designed to ensure the ground coffee surface is even. (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling) While a tamper and your hand can achieve this, a leveler simplifies the process, especially for beginners. If you’re new to espresso, consider purchasing one for convenience.

Knock Box

A knock box is a container with a bar across the top, used to collect spent coffee grounds. After brewing, you knock the portafilter against the bar, allowing the used coffee puck to drop into the knock box. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency)

Cleaning Equipment

It’s essential to use a towel or brush to clean the portafilter after each brew to avoid re-brewing old grounds, which can result in poor extraction. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency) Additionally, periodic cleaning of your espresso machine with a suitable cleaning chemical is necessary to maintain optimal performance.

Espresso Brewing Variables 

Once you have your espresso machine set up, it’s important to understand the variables involved in brewing espresso. According to the Specialty Coffee Association (SCA), these variables include factors such as grind size, water temperature, and brew time, all of which influence the quality of your espresso.

• The quantity of coffee beans before grinding
• The amount of ground coffee after grinding
• The grind size, which critically affects extraction: fine for espresso, coarse for French press
• How firmly the ground coffee is tamped
• The amount of water, ideally in a 1:15 to 1:17 ratio with coffee
• The water temperature, recommended to be between 195-205°F for optimal extraction
• The water quality, preferably specialty-grade as per the SCA Water Quality Handbook
• The extraction time
• The brewing pressure, crucial for espresso preparation

Correct espresso temperature 

Correct brewing temperature is below boiling – between 195°–205°F, as recommended by the Specialty Coffee Association (SCA) for optimal extraction.

the SCA-standard 9-bar espresso definition, Most espresso machines maintain a consistent brewing temperature. If your machine’s temperature is off, it may be time for servicing.

Pressure and brewing time

The pressure and brewing time are influenced by the grind size, the amount of ground coffee in the filter, and how the coffee is tamped. (at the industry-standard 9 bars of pressure)

Correct brewing pressure is between 9 and 10 bars, and the ideal brewing time for espresso is between 25-35 seconds. (at the industry-standard 9 bars of pressure) If the pressure or brew time is incorrect, adjustments to these variables may be necessary.

If achieving the correct pressure is problematic despite following other steps, your machine might require servicing. (at the industry-standard 9 bars of pressure) Commercial espresso machines should be serviced at least every six months, while domestic machines can last longer depending on usage. Regular cleaning and maintenance can reduce the frequency of service needs. Learn How Espresso Machines Work.

The Amount of Ground Coffee, the Grind Size, and the Tamp

These are the variables that a barista must manage on a cup-to-cup basis, and they are the primary methods for adjusting how much coffee is extracted from the bean. (recognized by the Specialty Coffee Association (SCA))

• The amount of freshly ground coffee is referred to as the dose. A single espresso typically uses 7-9 grams of ground coffee, while a double espresso requires double that amount, according to the Specialty Coffee Association (SCA).
• The grind size for espresso is fine, but not as fine as a Turkish grind, which is powder-like.
• The tamping technique is crucial for proper coffee extraction. Coffee should be tamped firmly and evenly to ensure the surface of the coffee grounds is flat across the portafilter.

Grind precisely 7-9 grams of coffee into your portafilter

Tamp firmly and evenly on a stable, level surface

Dust any extra or loose grinds from the little side bits of the portafilter. (as outlined by Scott Rao in The Professional Barista’s Handbook) These are known as the wings.

Prepare your espresso cup and your timer

Lock your portafilter into your machine and hit the brew button immediately to prevent burning the coffee. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency) Practice locking the portafilter into the machine before brewing. It should be inserted straight up into the opening and then turned counter-clockwise.

Start your timer as soon as you start brewing

A useful tip is to have your timer ready before you start brewing, then note the time when the shot begins and ends.

If you are using a manual or semiautomatic espresso machine, the shot must be stopped by hand within 25-35 seconds, depending on your preference. Taste the espresso to determine any necessary adjustments. According to the Specialty Coffee Association, this timing is crucial for optimal extraction.

Manual espresso machines aren’t recommended for beginners unless they are prepared for a trial-and-error process. (the SCA-standard 9-bar espresso definition)

Another way to time your shot is to visually inspect the pour and stop when the stream becomes lighter in color, known as blonding. (a visual cue Scott Rao identifies as the point of over-extraction) Sometimes the pour is faster, requiring you to stop the shot a bit earlier.

Dial in your espresso then repeat steps 1-6.

Dialing In – How to Make the Perfect Espresso

The process of dialing in espresso involves running ‘test’ shots and then adjusting the necessary variables until they all meet their precise specifications. (the SCA-standard 9-bar espresso definition)

The first variable to adjust is the grind size. According to the Specialty Coffee Association, if the brew time exceeds the optimal range, the grind is too fine and needs to be coarser. Conversely, if the brew time is too short, the grind should be finer. Adjusting the grind size until your espresso brew time is between 25-35 seconds is often all that is required to dial in espresso.

When purchasing your espresso grinder, ensure you select one that allows for precise adjustments. (the SCA-standard 9-bar espresso definition) Sometimes, all you need is a fraction finer to achieve the perfect shot.

Note: The grind size is very sensitive and should only be adjusted minutely when dialing in. (as outlined by Scott Rao in The Professional Barista’s Handbook)

Sometimes, the espresso will nearly be right and will require only a very slight adjustment. (the SCA-standard 9-bar espresso definition) When this happens, we can change the dose amount slightly to tweak the extraction time by one or two seconds.

In the eventuality that your espresso is running at the correct time, the grind and the dose are right, but there is not enough liquid in the espresso, the water levels need to be adjusted. (the SCA-standard 9-bar espresso definition) This process is different for every machine, so you’ll need to refer to the manual of the espresso machine you are using.

Frothing Milk 

If you are making a milk-based espresso drink, such as a cappuccino, you will now need to foam milk. (the SCA-standard 9-bar espresso definition)

Unfortunately, developing proper milk frothing or foaming technique takes time and practice. (to a microfoam texture the SCA describes as glossy and velvety)

However, a good starting point is to angle the steam wand at 45 degrees and rest it on the spout of your milk jug. Then, place the end of the wand just over halfway across the surface of the milk, with the wand tip mostly submerged. When you turn on the steam wand, your milk should start to rotate in a whirlpool. This motion mixes air into the milk and creates micro-foam, which is necessary for creating latte art.

There is debate among baristas as to whether milk should be foamed before or after you brew your espresso. (recognized by the Specialty Coffee Association (SCA)) Heating milk after brewing means that the foam and the milk will be better integrated and the milk will pour better. However, this leaves time for the espresso shot to go cold or to lose some of its flavors.

Pulling a Great Shot – Espresso Tips and Troubleshooting 

My Espresso is Watery 

This is usually due to under-extraction. Make your grind size finer and increase the brew time slightly.

The Flow Is Uneven

This indicates that the tamp was uneven, causing the shot to channel. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)

My Espresso Is Too Bitter

A bitter taste in your coffee typically signifies over-extraction. (a sign Scott Rao and James Hoffmann both link to over-extraction) Adjust your grind size to be slightly coarser. Additionally, ensure your machine is clean, as residue can impact flavor.

My Espresso Doesn’t Have Crema

extraction science research published in Journal of Food Science, Lack of crema is often due to over-extraction. Try using a finer grind. Also, ensure your coffee beans are fresh, as stale beans can result in no crema.

Troubleshoot Your Espresso App

Espresso FAQ

Can espresso be made from any coffee beans?

Yes. Although some beans are roasted specifically to complement espresso brewing, any coffee beans can be used to make espresso. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale)

the SCA-standard 9-bar espresso definition, How does a good espresso taste?

A well-crafted espresso is sweet, rich, and full-bodied, offering a strong yet balanced flavor profile. It should not be overly bitter, sour, or salty. According to the Specialty Coffee Association, a good espresso also provides a satisfying mouthfeel and a pleasant aftertaste.

Frequently Asked Questions