Espresso
Latest articles, industry insights and brewing guides
How to Choose an Espresso Machine for Your Café
Find the right espresso machine for your café with this guide covering types, sizes, features, and common buying mistakes.
Why La Marzocco Is the Rolex of Espresso Machines
Founded in 1927 in Florence, La Marzocco revolutionized espresso machines with patented innovations still used in the industry today.
La Pavoni Commercial Espresso Machines: Heritage & Models
Explore the history and commercial models of La Pavoni espresso machines, from 1905 to today’s reliable bar gear.
Nuova Simonelli: The Most Respected Commercial Espresso Machines
Discover why Nuova Simonelli machines are trusted by WBC champions, global chains, and specialty shops worldwide.
How to Make Espresso-like Coffee with an AeroPress in 30 Seconds
Learn how to brew rich, clean espresso-style coffee using an AeroPress in just 30 seconds with precise grind, water temp, and pressure steps.
Al’s Rule: How to Find the Sweet Spot in Espresso Extraction
Use Al Critzer’s formula to dial in your espresso by adjusting time and yield within 0.75–2.5oz for balanced, sweet extractions.
Comparing Coffee Brewing Methods: French Press to Espresso
Explore French press, pour-over, siphon, moka pot, and espresso—grind sizes, brew times, and how each method extracts flavor differently.
What Is the Crema on Espresso? The Science Behind Coffee Foam
The golden layer on espresso is a mix of microfoam called crema—made of gas, oils, and solids. Here’s how it forms and why it matters.
How to Froth Milk and Pour Latte Art with Espresso
Learn how to steam milk properly, texture microfoam, and pour latte art for espresso drinks using the right technique and temperature.
How Murayama Haruna Masters Espresso and Latte Art
Learn how Japanese barista Murayama Haruna won world titles in 2010 for both espresso-based coffee and latte art, with details on her training and methods.
How Hard Should You Tamp Espresso? The Real Answer
You don’t need to tamp 25kg. Research shows tamp pressure barely affects extraction—consistency and a level, compact puck matter more.
How to Distribute Coffee Grounds for Better Espresso
Proper espresso distribution prevents channeling and ensures even extraction. Learn how to distribute and tamp grounds like a pro.
How to Tamp Espresso for Even Extraction
Learn why tamping technique matters for espresso extraction, how to avoid channeling, and what to do about loose grinds in the portafilter.
Exploring Melbourne’s Espresso and Specialty Coffee Scene
Explore Melbourne’s evolving coffee culture through its iconic cafés, from industrial espresso bars to Asian-fusion hot chocolate spots.
How to Make Espresso with Perfect Latte Art
Master the three essential steps—espresso, milk texture, and pouring—to create clean, symmetrical latte art every time.
How David Schomer Revolutionized American Espresso
Discover how former engineer David Schomer turned Espresso Vivance into a legendary Seattle café known for perfect espresso and latte art.
The Evolution of Faema Espresso Machines
From the Saturno to the E61, explore Faema’s 70-year legacy in shaping espresso machine design and technology.
How to Grind Indonesian Arabica for Espresso and Single Origin
Use a grinder with fine adjustment to grind Indonesian G1 Arabica between espresso and filter settings. Manual or machine methods both work—here’s how.
Espresso Brew Ratios: How Water-to-Coffee Ratios Shape Flavor
Explore how varying espresso brew ratios—from Ristretto to Lungo—affect flavor, and learn global standards for crafting the perfect shot.
Why Your Espresso Has Little or No Crema
Crema forms due to roast level, freshness, and brew pressure. Dark roasts and fresh beans produce richer, more stable crema on espresso.