Espresso
Latest articles, industry insights and brewing guides
Why Your Espresso Lacks Crema and How to Fix It
Learn why your espresso might lack crema, what factors affect its formation, and how to achieve the ideal golden layer.
How to Steam Milk and Pour Latte Art for Espresso Drinks
Learn the essential steps for steaming milk and pouring latte art, including milk temperature, steam pressure, and pouring technique for consistent results.
How to Make a Perfect Espresso According to a WBC Champion Judge
World Barista Championship 2009 winner Gwylim shares his exact approach to crafting great espresso, from water ratios to machine cleanliness.
What Is the Best Espresso Brew Ratio for Flavor?
The ideal espresso brew ratio is 1:2 — 20g coffee to 40g liquid. Adjust within 1:1.5 to 1:2.5 based on taste and extraction balance.
How to Make Standard Espresso: Extraction Guide
Learn how to pull a proper espresso shot with the right pressure, grind, and timing to get thick crema and balanced flavor.
How Often Should You Clean Your Espresso Machine Group Head?
A 19-day experiment shows daily cleaning improves espresso flavor more than weekly or no cleaning. Here’s what the data says.
Microwave Espresso Maker and Other New Coffee Gadgets
Explore the Piamo Microwave Espresso Maker and nine other innovative coffee devices that simplify or enhance brewing at home.
How to Steam Milk for Espresso: A Step-by-Step Guide
Learn how to steam milk to 55°C with fine microfoam using an espresso machine, including ideal temperatures, pitcher angles, and vortex techniques.
How to Properly Drink a Shot of Espresso
Learn the traditional three-sip method for tasting espresso, from the bold first impression to the lingering crema sweetness.
How to Choose a Commercial Espresso Machine for Your Coffee Shop
Find the right semi-automatic espresso machine for your café—whether small or large—based on boiler size, brew head count, and budget.
Espresso and Coffee Drink Types Explained
Learn the main types of coffee drinks, including espresso, single origin, blends, and milk-based styles like cappuccino and latte.
Do Commercial Espresso Machines Really Need Pre-Infusion?
We break down how pre-infusion works in commercial espresso machines, compare four common systems, and explain whether it really improves your shot.
How to Use a Commercial Semi-Automatic Espresso Machine
Learn how to pull great espresso with a commercial semi-auto machine: grind, dose, tamp, and extract with precision using proven steps.
How to Make a Proper Single Espresso
A true espresso requires 90°C water, 9 bars of pressure, and 20+ kg tamping force. Here’s how to pull a 30-second shot with 3mm crema.
How Baristas Make True Espresso and Why It Matters
A standard espresso requires 7g coffee, 92°C water, 9 bar pressure, and 25 seconds to pull 30ml. Here’s how baristas craft it and why it’s the base of most coffee drinks.
What’s on an Italian Coffee Menu? Espresso Basics Explained
Learn the structure of classic Italian espresso drinks like espresso, cappuccino, and latte, and why crema matters more than foam art.
How to Make Sweet Espresso with High-Sweetness Blends
Find out how to brew sweet espresso by choosing the right high-sweetness blend and mastering your espresso extraction technique.
Essential Espresso-Based Coffee Types Explained
Learn the ingredients, ratios, and preparation methods for 12 classic espresso-based drinks like espresso, latte, cappuccino, and macchiato.
How Espresso Pre-Infusion Works and Why It Matters
Learn how espresso pre-infusion works in lever, E61, and modern machines, and why this short soaking phase affects extraction quality.
What Affects Espresso Quality? Key Variables Explained
Learn how pre-infusion, water quality, mood, grind freshness, and cup temperature impact your espresso shot’s taste and consistency.