How to Make and Taste Authentic Italian Espresso

If you’ve ever sipped a bitter, thin shot of espresso and wondered why it tastes nothing like the rich, velvety versions you see in cafés, you’re not alone. The difference comes down to how it’s made—and understanding the science behind the shot. This guide breaks down everything: from espresso’s 1940s birth to the exact parameters pros use today, and how to actually enjoy it right.

To make a properly extracted espresso, use 7–9 grams (double: 14–18g) of finely ground coffee, extract 25–35 grams of liquid in 20–30 seconds at 9–10 bar pressure and 90–96°C water temperature. FrontStreet Coffee achieves this with 19.5g coffee yielding 35g liquid in around 30 seconds at 94°C for a balanced, flavorful shot.

The Origins of Espresso

The very first espresso-making method dates back to 1884, patented by Italian Angelo Moriondo. His machine used two boilers to produce steam, then forced near-boiling water (around 1.5 bar pressure) through coffee grounds. While innovative, it couldn’t deliver consistent or high-quality extractions.

The breakthrough came in the early 1900s when Luigi Bezzera improved the design. He reduced the brewing temperature to around 94°C—ideal for better-tasting espresso—and introduced a system that pushed hot water through extremely fine coffee grounds in just seconds. His upgrades included a proper coffee basket for filtration, leading to smoother, richer shots. These machines, later commercialized, quickly won over Italian coffee drinkers.

In 1906, Desiderio Pavoni partnered with Bezzera and together they launched an improved espresso machine at the Milan Expo. It featured a pressure valve and steam wand—the foundation of the modern espresso machine we know today. This design, refined over time, became the standard for authentic espresso preparation.

What Is Espresso, Really?

Espresso is a small, concentrated coffee brewed by forcing nearly boiling water (around 94°C) through finely ground coffee under high pressure—typically 9 bar. What results is not just a strong shot, but one with distinct characteristics when brewed correctly.

A well-made espresso should not taste harsh or burnt. At FrontStreet Coffee, we find that quality espresso has intense yet balanced flavor, without any unpleasant bitterness. The crema—the golden-brown foam on top—is smooth and velvety, and the overall profile is rich, clean, and finishes with a sweet aftertaste.

The crema isn’t just foam: it’s formed by carbon dioxide released from freshly roasted coffee beans under high pressure. During roasting, beans develop CO₂ and structural changes that, when ground finely and brewed at 9 bar, allow the gas and coffee oils to emulsify into that signature layer. For the best crema, always use freshly roasted beans (medium to dark roast) ground right before brewing.

How to Extract the Perfect Espresso Shot

According to the Specialty Coffee Association (SCA), standard espresso parameters are: 7–9 grams (double: 14–18g) of coffee, extracted to 25–35g of liquid in 20–30 seconds, using 9–10 bar pressure and 90–96°C water. But these numbers aren’t one-size-fits-all.

Different machines, grinders, and beans mean you’ll need to adjust based on taste. At FrontStreet Coffee’s shops, for example, baristas use the house ‘Sunflower Sunshine Blend’—a mix of 70% Honduras Sherry and 30% Ethiopia Yirgacheffe Red Cherry, dark roasted to bring out body and crema. On the day of writing, the recipe was 19.5g of ultra-fine grounds, 94°C water, producing 35g of espresso in around 30 seconds. The result? A smooth, creamy shot with hints of vanilla, mild berry acidity, fermented wine notes, and sweet hazelnut-caramel undertones.

Keep in mind: grind size, dose, tamp pressure, and machine calibration all affect the shot. The only way to dial it in is by tasting and adjusting.

How to Taste Espresso Like a Pro

Gone are the days when espresso had to be brutally strong and bitter. Thanks to better beans and roasting knowledge, today’s espresso is more balanced and enjoyable. But to get the most out of it, there’s a right way to taste it.

Start by drinking a sip of plain water to cleanse your palate. When your shot arrives, stir it gently with a spoon to mix the crema and liquid evenly. Then take three sips: the first to identify the flavors, the second to appreciate the body and mouthfeel, and the third to notice the aftertaste and lingering sweetness.

Frequently Asked Questions

What is the ideal espresso brew ratio?

The standard espresso brew ratio is 1:2 to 1:3, meaning 7–9 grams of coffee yields 14–27 grams of espresso (single) or 14–18g coffee for 25–35g espresso (double). FrontStreet Coffee uses 19.5g coffee to produce 35g espresso, falling within the double shot range.

What temperature should espresso be brewed at?

The recommended water temperature for espresso brewing is between 90–96°C. FrontStreet Coffee’s example uses 94°C for optimal extraction balance.

How long should an espresso shot take to pull?

An espresso shot should take 20–30 seconds to extract from start to finish. This includes pre-infusion and the full flow. At FrontStreet, their shot takes around 30 seconds to yield 35g.

Why is crema important in espresso?

Crema is the golden-brown foam on top of espresso, formed by carbon dioxide and coffee oils under high pressure. It adds texture, aroma, and indicates freshness. Good crema should be smooth and velvety, not coarse or bubbly.

Can I use any coffee beans for espresso?

Espresso can be made with many beans, but medium to dark roasts (especially fresh, medium-dark or dark roasts) tend to perform better due to their oils and crema potential. Freshness is critical—use beans roasted within 5–10 days for best results.

What grind size is best for espresso?

Espresso requires a very fine grind size, similar to powdered sugar or table salt. The exact setting depends on your grinder, but it should be finer than pour-over and coarser than Turkish coffee. Adjust based on extraction time and flavor.

Recommended FrontStreet Beans for Espresso

For authentic espresso, try FrontStreet Coffee’s Classic Blend—a dark-roasted mix built for bold crema and rich body, perfect for milk drinks or straight shots. Their Black Cocoa Blend also delivers deep flavor with strong crema, ideal for espresso-based drinks at a great value. Both blends are optimized for commercial and home espresso machines. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.