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
Caffeine is a reference value for this drink and brew method, 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
More espresso drinks
Log it, and the caffeine with it
The app records every espresso you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
Get the app