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Espresso pushes hot water at about 9 bar through finely ground coffee. You get a concentrated cup (typically 25–40 ml) with crema on top.
Base for many drinks (americano, flat white, cappuccino) and also enjoyed straight. In Cafesito, Brew includes profiles for home espresso.
Grind too coarse (weak cup), uneven dose, or extraction too short/long. Tune ratio and time before swapping coffee.
How to use
Ratios, gear and steps to brew it.
Ratios and parameters
- Dose 18 g (double)
- Water — (beverage yield)
- Ratio 1:2 (≈36 g in cup)
- Grind Fine (espresso)
- Temperature 92–96 °C (machine)
- Time 25–32 s
- Yield 36 g beverage
What you need
- Espresso machine
- Burr grinder
- Portafilter
- Tamper
- Scale
Brewing steps
-
Grind 18 g fresh; distribute (WDT if you can) and level tamp.
-
Lock in and pull; target ~36 g in 25–32 s.
-
Taste: sweetness first; sour → finer/longer; bitter → coarser/shorter.
-
Purge steam wand and wipe the group after each use.
Tips
- Dial in one coffee at a time; freshness shifts grind over days.
- In Cafesito Brew Lab espresso uses yield instead of water.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.
Frequently asked questions
Is espresso a coffee type or a method?
It is a brew method. Beans can be any origin; pressure and recipe define espresso.
Do I need a pro machine?
No. Home machines and alternatives (moka, Aeropress) can get close, even if not strict espresso.