How to Drink Italian Espresso in Three Sips

In a small campus café in Chongqing, an Italian barista once told a reporter his espresso was undrinkable — not because it was badly made, but because it had sat too long. “You have to drink it in three sips within three minutes,” he said. That’s not just habit. That’s espresso done right.

The correct way to drink a properly made Italian espresso is within three minutes of it being served, and ideally in just three sips. Any longer, and the coffee begins to oxidize and sour. That’s the rule followed by coffee professionals in Italy — and now, by three Italians running a café in Chongqing.

Three Italians Bring Authentic Italian Coffee to Chongqing

When 31-year-old Riccardo arrived in Chongqing from Rome in October, he came with a mission: to make real Italian espresso. Alongside him are 29-year-old architect-turned-barista Edoardo and 24-year-old linguist Giulia, who met in China and decided to settle in Chongqing. Together, they opened a purely Italian-style café on the campus of Chongqing University’s A Zone.

Riccardo, a former chef, fell in love with coffee while working in kitchens. “Espresso is art,” he said. “From bean selection to roast blending, pressure, water temperature, humidity — every detail matters.” He was headhunted by an Italian coffee company to bring that knowledge overseas.

Edoardo, who has a degree in architectural design, discovered his passion for both coffee and mixology in the same kitchen. He’s already toying with adding Sichuan plum wine to espresso, inspired by local liquors. “In Italy, we add spirits like Sambuca or Grappa to coffee. I think plum wine could be amazing.”

Giulia, from Italy’s deep south in Calabria, studied Chinese language and culture. After stints in Shanghai and Chengdu, she found Chongqing’s pace “just right — not too fast, not too slow.” She drinks up to six espressos daily, always black. “In Italy, only children drink milk in coffee,” she said.

What Makes a Real Italian Espresso?

An espresso — or Espresso, as Italians write it — isn’t just a small black coffee. It’s a precisely engineered drink. “It’s one ounce (about 7 grams) of dark-roasted coffee, blended from multiple origins like Jamaica, Ethiopia, and Brazil,” Edoardo explained. “The beans are ground fine, then extracted under nine atmospheres of pressure with water at around 92°C for exactly 30 seconds. The result should be 30 milliliters of thick, intense liquid.”

The most important part? The crema — that thick, golden-brown foam on top. “The crema is the soul of the espresso,” Edoardo said. “It carries aroma and texture. Without it, it’s not real espresso.”

To achieve this, Italian baristas carefully select and blend beans to balance flaws. “No single bean is perfect,” Edoardo said. “Some lack depth, others are too acidic or too bitter. Blending balances flavor.”

Different beans also bring different qualities. Natural-process beans offer more body and richness, while washed beans tend to be brighter and sweeter. “We also balance freshness,” he added. “New crop beans have vibrant acidity. Aged beans are smoother and deeper.”

How to Drink — and Make — Espresso the Italian Way

“Espresso must be consumed immediately,” Riccardo insisted. “It should reach the table within 90 seconds of brewing, and be finished in three sips over three minutes. Otherwise, it oxidizes and tastes sour.”

That quick consumption window is why Italians rarely order espresso to go. They drink it standing at the bar, often with a small cookie or piece of chocolate — but never with heaps of milk or water.

Making espresso at home isn’t hard, but it requires precision:

• Use an espresso machine — beginners should start with an affordable automatic model.
• Grind size is critical: too coarse, and extraction is weak; too fine, and it turns bitter. Aim for a fine, even grind that allows extraction in roughly 25–30 seconds.
• Dose 7 grams (1 ounce) of fresh, high-quality espresso blend.
• Preheat your cup — a warm cup helps preserve crema and aroma.
• Extract for 25–30 seconds, aiming for about 30 milliliters (1 ounce) of coffee. The ideal moment for peak flavor? The first 21 seconds.
• Watch the crema: stop extraction just before the foam turns pale.

“If you want the best,” Giulia added, “aim for the first 21 seconds of extraction. That’s when it’s richest.”

Frequently Asked Questions

How many sips should you take to drink espresso the Italian way?

Italian baristas recommend drinking a properly brewed espresso in three sips, all within three minutes of it being served. This ensures you taste it at its freshest, before it begins to oxidize and turn sour.

Why does espresso go bad if you don’t drink it quickly?

Espresso is highly concentrated and sensitive to oxygen. Once brewed, it starts to oxidize, which flattens aromas and increases perceived acidity. Drinking it within three minutes preserves its crema, flavor balance, and intensity.

What’s the ideal extraction time for espresso?

The optimal extraction time is 25–30 seconds, yielding about 30 milliliters (1 ounce) of coffee. For the most intense and balanced shot, the first 21 seconds of extraction are considered ideal by experienced Italian baristas.

What is crema, and why is it important?

Crema is the thick, golden-brown foam that forms on top of a well-brewed espresso. It’s a mix of coffee oils, CO2, and tiny bubbles, and it carries much of the aroma and texture. Without crema, the espresso is considered poorly made.

Can you make espresso at home without a professional machine?

You can make espresso at home with a semi-automatic or automatic espresso machine. For beginners, an automatic machine is easier to use. The key factors are proper grind size, correct dose (around 7 grams), and precise extraction time (25–30 seconds).

Is it normal to drink espresso without milk in Italy?

Yes. In Italy, espresso is almost always consumed black. Milk-based drinks like lattes or cappuccinos are typically seen as breakfast beverages, and drinking milk-heavy coffee after meals or in the afternoon is uncommon.

Recommended FrontStreet Coffee Blends for Espresso

For authentic Italian-style espresso at home, try FrontStreet Coffee’s Classic Blend — known for its outstanding crema and smooth, rounded profile thanks to its traditional Mannaro-Brazilian mix. It’s ideal for milk drinks and espresso alike. The Black Cocoa Blend offers rich, bold flavor with excellent body and is great value for café or home use. Both blends are designed specifically for espresso machines and deliver the thick crema and intensity that define a proper Italian espresso. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.