Espresso
Latest articles, industry insights and brewing guides
Drip Coffee vs Espresso: What’s the Real Difference?
Learn how drip coffee and espresso differ in brewing, strength, texture, and how they serve as bases for other drinks.
How to Digitally Control Your Espresso Extraction
Learn the exact numbers behind a perfect espresso: 6–7g coffee, 90°C water, 9 bar pressure, 30 seconds, 30ml shot.
Common Coffee Types in Cafés: Single Origin vs Espresso
Learn the difference between single origin coffee and espresso-based drinks, including how they're brewed and what makes each unique.
Why Making a Perfect Espresso Is So Hard
Learn the exact steps, tools, and techniques behind pulling a true perfect espresso shot—down to temperature, pressure, and crema thickness.
What Defines a Quality Espresso Shot
Learn how to identify a great espresso: look for the right crema, balance, and brew specs that make a truly good shot.
What’s the Best Temperature for Brewing Espresso?
Espresso is best extracted at around 90.5°C. Too low and it turns sour; too high and it gets overly bitter. Here’s why.
Espresso Coffee Blends: Common Beans Used
Learn which coffee beans are typically used in espresso blends, including the role of Arabica, Robusta, and common roast profiles.
The Origins of the Espresso Machine
Learn how the modern espresso machine took shape, starting with Gaggia’s 1948 piston pump and the classic E61 group head.
How to Taste and Appreciate Italian Espresso
Learn how to properly taste and evaluate espresso, from assessing crema to enjoying aroma and flavor layers.
How to Properly Taste and Judge a Perfect Italian Espresso
Learn the four key steps to evaluating a great espresso—crema, volume, aroma, and flavor—in under 30 seconds.
How to Use a Seagull Hand Press Coffee Maker for Espresso
Learn how to make espresso with a seagull hand press coffee machine, including grind size, water temp, and step-by-step technique.
Espresso vs Steep Extraction: Two Main Coffee Brewing Methods
All coffee brewing relies on immersion and filtration. Here’s how espresso and steep extraction differ in pressure, time, and technique.
Why Italy Loves Robusta in Espresso
Southern Italians mix 30–80% Robusta in espresso blends—not just for crema, but for unique flavor and cost efficiency.
How Are Coffee Types Classified? Black, Espresso, and More
Learn how coffee is classified into types like black coffee, espresso, Americano, and fancy coffee, with clear examples and brewing ratios.
What Is Variable Pressure in Espresso Machines?
Learn what true variable pressure means in espresso machines, how it works, and which machines actually deliver it.
Why You Shouldn't Drink Boiler Water from Your Espresso Machine
Boiler water from your espresso machine isn't safe to drink or use for brewing tea. Repeated heating produces harmful nitrates and damages your machine.
Al’s Rule: The Espresso Extraction Formula Every Barista Should Know
Learn Al Critzer’s widely accepted espresso formula: 30cc in 30 seconds as a baseline, with grind adjustments to balance flavor.
What Is Pre-Infusion in Espresso Machines?
Pre-infusion is the short initial wetting phase in espresso brewing that prepares the coffee puck before full pressure extraction begins.
How the E61 Espresso Machine Group Head Works
The E61 group head uses thermosyphon heating and a pre-infusion chamber to stabilize espresso brewing. Here’s how its 1961 design still works today.
What Matters Most When Brewing Espresso?
Cleanliness and consistency matter more than just dose or yield. Here’s what truly impacts your espresso shot quality.