Espresso
A short, concentrated shot of coffee pulled under pressure. The foundation of nearly every café drink. Around 30ml, served in a warmed demitasse.
Method
Espresso
Typical volume
30 ml
Caffeine
65 mg
A reference figure for the drink, not a measurement of your cup.
Espresso shot
- Grind 18g of coffee fresh - fine espresso grind, dialed to a 1:2 ratio.
- Distribute and tamp evenly with around 30 lb of pressure.
- Lock the portafilter in and pull a 36g shot in 25–30 seconds.
- Serve immediately in a warmed demitasse - taste while the crema is intact.
A well-dialed espresso should taste sweet first, bitter second, never sour. If it tastes thin and acidic, grind finer; if it tastes harsh, grind coarser.
What makes it
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More espresso drinks
Log it, and the caffeine with it
Log every espresso you make and the app works out the caffeine. On iPhone it writes to Apple Health.
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