Espresso 101

Espresso is more than just coffee—it’s a craft where every detail, from grind size to extraction time, shapes its bold, iconic flavor and aroma. Whether you're just starting out or looking to refine your technique, here’s your 101 guide on how to make that perfect shot of espresso!

What Exactly Is Espresso?

Espresso is a concentrated coffee beverage that is brewed by forcing a small amount of hot water through finely-ground beans. This method enhances the flavors and creates the signature golden crema that makes it a fan favorite among coffee lovers. More than just a drink, it’s a multi-sensory craft—requiring a keen eye, a refined palate, and the right technique.

The Grind

Grind size refers to the consistency of coffee grounds and is crucial for brewing the perfect espresso. For a great espresso, aim for an ultra-fine grind, similar to flour but not as powdery as icing sugar. If it's too coarse, your coffee will taste weak and watery, but if it's too fine, the water will flow too slowly, giving you a bitter, overly intense shot. Finding the right grind setting is key to unlocking the full depth of espresso’s aroma.

To determine the best grind size for your machine, start by checking the user manual or manufacturer’s recommendations. You can also explore specialized coffee websites or seek advice from a barista at a specialty coffee shop. And for those who love to experiment, trial and error remains one of the best ways to fine-tune your grind and achieve that perfect, velvety crema.

The Tamp

Tamping is all about compressing the coffee grounds evenly into the portafilter to make sure you get that perfect espresso extraction. It might seem simple, but this step is crucial for getting that perfect espresso. When you apply just the right amount of steady pressure, you create a flat, compact puck that gives the brewing water the perfect resistance it needs to extract all the rich flavors.

How to Tamp Properly

Start by making sure that the coffee grounds are spread evenly in the portafilter. Use a tamper that fits well, then apply a steady pressure of around 15 to 30 pounds (7 to 14 kg), making sure the tamper stays straight to achieve an even extraction. You don't need excessive pressure—just aim for a smooth, level surface.

Extraction and Pressure

The extraction process is the key moment that transforms ground coffee into a rich, aromatic espresso. This is when hot water passes through the grounds under high pressure, extracting the oils, flavors, and natural sugars from the coffee to create a rich and balanced shot. For a great espresso, water temperature should be kept between 90 and 96°C. If it’s too hot, it can extract bitter compounds, while water that’s too cold won’t release all the coffee’s flavors.

Pressure also plays a vital role. A standard espresso machine uses about 9 bars of pressure to push the water through the grounds, ensuring optimal extraction and a concentrated, flavorful espresso.

The ideal extraction time is between 28 and 32 seconds. If the water flows through the grounds too quickly, the espresso will be under-extracted and taste too sour and thin. If it’s too slow, the result will be a bitter, unbalanced espresso. Perfect extraction lies in finding the right grind settings and tamping techniques.

One of the hallmarks of a great espresso is its crema-the delicate, golden layer of foam that rests on top. It’s a sign of a successful extraction, perfectly capturing the coffee’s oils and aromatic compounds for a rich, flavorful experience.

So, how do you make the PERFECT espresso?

Start with high-quality coffee, like Vi s ion espresso, which has a balanced flavor profile and subtle aromas that really come through when brewed under pressure.
Grind your beans to the right fineness. A setting around 5 on most grinders is often ideal, but this can vary based on your machine.
Weigh the right dose of coffee. For a double espresso, aim for about 18g.
Tamp evenly with around 35 lbs (15kg) of pressure. Make sure the tamper is perpendicular to the portafilter—an uneven coffee bed will lead to an uneven extraction.
Start your extraction with water around 95°C.
Stop your extraction after about 28 to 32 seconds.
Enjoy!