Espresso
Latest articles, industry insights and brewing guides
How an Espresso Machine Actually Works
An espresso machine makes concentrated coffee with rich crema through fine grinding, high-pressure extraction, and boiler heating. Here’s how it works.
Floral Espresso Blends for Latte Art Lovers
Looking for a floral espresso blend? FrontStreet’s Strawberry Candy Espresso delivers rose, grape, and berry tones with low bitterness—ideal for latte art.
How to Sound Like You Know Espresso in a Coffee Shop
Learn why espresso matters, how it’s made, and why it’s the base of your favorite coffee drinks — all without sounding like a newbie.
What Is Espresso Con Panna? Barista Term Explained
Espresso Con Panna is a shot of espresso topped with whipped cream. Learn what it means, how it’s served, and how it fits into classic coffee vocabulary.
The 4M Theory: What Makes Great Italian Espresso
Learn the 4 essential elements of traditional Italian espresso: grind, blend, machine, and barista skill. Each factor directly impacts your shot.
How to Fix Common Espresso Extraction Problems
Learn why your espresso shots pull too fast, taste bitter, or lack crema — and how to adjust dose, grind, and machine settings to fix them.
Espresso Brewing Ratio: What Every Coffee Drinker Should Know
Learn the standard espresso brew ratios, how they've evolved, and why they matter for flavor, texture, and crema. A must-read for baristas and home brewers.
What Is Lungo Coffee? More Than Just a Long Espresso
A Lungo is not an Americano — it’s an espresso extracted with nearly double the water for 50–60ml over 60 seconds.
Al's Rule: The Espresso Sweet Spot Formula Explained
Discover Al Critzer’s espresso extraction formula—how to adjust time and yield for a balanced shot between 30 and 60cc using grind size.
Why Espresso Needs a Coffee Tamper
Espresso machines brew under 9+ bars of pressure. Without a tamper, water finds weak spots in the puck, causing uneven extraction. Here’s why tamping matters.
How Dr. Illy Helped Define Modern Espresso Standards
Explore the origins of espresso standards set by Dr. Ernesto Illy, key sensory guidelines, and how extraction metrics shape modern espresso brewing.
What Is ILLY’s E.S.E. System for Espresso?
Learn how ILLY’s patented E.S.E. (Easy Serving Espresso) system lets you brew consistent espresso anywhere without a grinder or machine setup.
Nespresso’s Italy-Inspired Limited-Edition Intenso Coffee Capsules
Discover Nespresso’s 2015 Milan-inspired and Palermo-inspired Intenso capsules, crafted for bold espresso and milk drinks with distinct regional profiles.
Why You Need a Coffee Tamper for Espresso
Using a tamper ensures even espresso extraction by creating uniform coffee density. Without it, water finds weak spots, causing channeling and poor crema.
Essential Espresso & Cafe English Terms You Need to Know
Learn key English phrases for ordering espresso drinks in cafes, including cappuccino, latte, americano, and common Starbucks sizes.
Illy Red Can Espresso: Tasting Notes & Brewing Experiments
A hands-on review of Illy’s iconic red can espresso blend, brewed across varied parameters to explore its balance, acidity, and crema potential.
How to Adjust Espresso Tamping Pressure Like a Pro
Tamping pressure is the most variable part of espresso brewing, but learning to adjust it improves consistency. Here’s how to use it to your advantage.
How Much Coffee Should You Dose for Single and Double Espressos?
For single and double espressos, typical doses are around 9g and 16g—but these depend on grind, pressure, and machine. Here’s how to adjust them correctly.
How to Taste Espresso with Sight, Sound, and Smell
Learn how espresso’s crema, aroma, and sound reveal brewing quality—plus common extraction flaws to watch for.
Why Italians Drink Espresso Standing Up
Italians stand to drink espresso for speed, space, and tradition. Here’s why sitting down often costs extra — and how to order like a local.