Questions tagged [espresso]

For questions about the beverage consisting primarily of coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.

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9
votes
2answers
4k views

What is wrong if my espresso pours out slowly but the first drops shoot out?

I've recently bought my first espresso machine (a Rancilio Silvia). I'm now trying to dial it in, but don't know how to interpret the result: My shot is not too fast (it does not splash out of the ...
7
votes
3answers
3k views

Why does espresso taste different to percolator coffee?

I recently switched from percolator coffee to espresso. The taste is noticeably better. I feel as if it is common knowledge that espresso coffee is superior to percolator coffee. Why is it different? ...
11
votes
3answers
38k views

Which of these espresso variant contain more caffeine?

Can you please explain what is the difference between these types of coffee and which one of them contains more caffeine then the others: American Espresso Lungo Ristretto And please if it's ...
11
votes
4answers
555 views

Ground coffee or beans

I have just recently started drinking coffee, and have got myself a small counter top espresso machine. Some people in work have suggested that instead of buying ground coffee (I have been using ...
5
votes
1answer
961 views

Which ginseng caffee should I order to get the experience of “Caffe al Ginseng” in Milano?

I visited Milano previous summer, I ordered "Caffe al Ginseng" in several places and I enjoyed a lot this coffee. Now I would like to order this kind of coffee on-line, but the shipping is quite ...
9
votes
2answers
723 views

Is there a way to get Caffe d'orzo in North America?

I know it's not really coffee, but I fell in love with "Caffe d'orzo" on a trip to Italy. I seems to be ground, roasted barley run through an espresso machine. The shots don't taste quite like ...
9
votes
1answer
2k views

Is espresso pre-infusion included in total brew timing?

There are many espresso recommendations for an exact brew time of, lets say 28 seconds according to here. When pulling a shot of espresso, some machines use a low pressure "pre-infusion" feature to ...
9
votes
2answers
13k views

How to (re-)calibrate an espresso machine and grinder setup?

When you're starting your shift at your coffee shop and take over the bar from another barista, the machine and grinder can be in varying states of cleanliness and calibration. How do you quickly and ...
10
votes
1answer
503 views

Espresso - Dose affecting extraction time disproportionately

I have a Pasquini Livia 90 and a Baratza Vario Ceramic grinder. I'm finding that the only way to tame my extraction speed is by over dosing the basket. Specifically, by loading the basket so heavily ...
5
votes
1answer
276 views

Ideal Way to control shot extraction with Gaggia Classic

Wanted to know if anyone has a really good, possibly verified method of controlling shot preparation and extraction with an unmodified Gaggia Classic espresso machine. I don't have, nor do I want to ...
11
votes
2answers
863 views

What is the idea behind serving espresso with a lemon peel?

I've seen espresso served with a lemon peel next to it, just wanted to know if there was a specific reason for this. Theories I have: Its flavor, specifically the oil that can be squeezed out, ...
6
votes
3answers
5k views

Moka Pot Buildup

I was given an old moka pot (this one in particular is a Junior Express pot) and noticed this buildup in the water well - it seems to be a little different from the typical scale buildup that I ...
2
votes
1answer
171 views

Does Wacaco really produce hot espresso (and how)?

Does anyone use this amazing apparatus? I'm wondering if you can pour cold water in it and get a hot espresso (which, well, should be hot by definition)? If so, how does the heat come about?
7
votes
2answers
154 views

Is rate or consistency of flow related to quality when pulling a shot?

Depending on the many variables applied when pulling a shot of espresso, the rate and consistency of the flow of the espresso varies. Does variable speed or consistency suggest that a shot will be of ...
9
votes
5answers
578 views

How to prepare good coffee during an outdoor trip?

I am planning some hiking/climbing trips this year so I started looking into portable espresso machines. I found these products and also this ESPRESSO ON THE GO (this one actually got me super excited ...
16
votes
3answers
8k views

Why does coffee taste better out of ceramic cups compared to a paper cup?

I usually drink double espressos and they always seem to taste much better out of a ceramic cup compared to take-away paper cups. I ordered 2 back to back from the same shop within half an hour ...
8
votes
1answer
283 views

Do I need higher pressure to create a ristretto?

I want to make a ristretto. Besides grinding my coffee finer, do I need to increase the pressure of the steam, or should I leave it the same?
19
votes
1answer
46k views

End result of Americano vs Long Black?

There have been a few questions now asked about the difference between a Caffe Americano vs a Long Black and the merits of each (here and here). The main difference seems to be that the Long Black ...
13
votes
2answers
1k views

What is the impact of espresso tamper base shape?

As I shop for a new espresso tamper, I see that there are a dizzying array of options for the shape of the base (i.e., the shape of the part that contacts the grounds). Some shapes include convex ("...
13
votes
2answers
1k views

How to preserve crema when pouring a shot into a drink?

To make a long black, you pour espresso on top of hot water. There are a variety of reasons for this, but a primary one is to avoid dissipating crema by pouring hot water over it (which is an ...
18
votes
1answer
27k views

Is Nespresso 'real' espresso?

When I use an espresso coffee pod, I'm a little skeptical that it qualifies as real espresso. The contents of the cup don't seem to be compressed or 'tamped' in any way, and obviously there's no ...
18
votes
2answers
2k views

Do I need to use a tamp if using a Moka pot stove top espresso maker?

Can I just add the coffee powder to the basket and let the the water vapour do the work or should I make use of a tamp same as with a professional Espresso machine?
15
votes
2answers
27k views

Coffee Bean Vs Espresso Bean

What is the difference between beans intended for coffee use vs beans intended for espresso? My understanding is the beans come from the same plants as mentioned previously but they are prepared ...
8
votes
2answers
128 views

Are the last drips after pulling an espresso less tasty?

Someone told me that the last drips coming out of a espresso machine after the pull is finished (when there is no water pressure any more) contain bad flavors. He recommended that I remove the coffee ...
8
votes
2answers
868 views

How do I know when to stop pulling my shot?

I have a manual espresso machine. I have to turn the pump on and off with a switch and judge when to stop by myself. How do I judge when the best point is to stop pulling the shot? Do I do it by ...
8
votes
1answer
52k views

What is the difference between a long (luongo) and a short (ristretto) shot of espresso?

What is the difference between a long (luongo) and a short (ristretto) shot of espresso? Is there a difference in grind, extraction time, amount of coffee used, temperature, volume of water? If so, ...
14
votes
1answer
2k views

Procedure for making a Caffe Americano

When making a Caffe Americano, does it matter whether you put the hot water or espresso in first? This is not a complicated drink to make, but I've seen it prepared both ways. If it does matter, why ...
5
votes
0answers
123 views

Small grinder for espresso [closed]

I am looking for a small grinder to grind espresso grade. Most of the good grinders out in the market are huge or mid-size. My kitchen is pretty small and I don't have space for yet another machine. ...
6
votes
1answer
771 views

What equipment do I need to make espresso at home?

Excuse the rookie question, but I am a newbie to coffee. (I blame my nationality; I grew up with tea. ;) ) What equipment, exactly, do I need to get from coffee beans to a cup of espresso that I can ...
9
votes
1answer
301 views

Downsides of brewing espresso with high pressure?

The Italian National Espresso Institute requires the following properties for a certified Espresso: Water pressure: 9 bar ± 1 Percolation time: 25 seconds ± 5 seconds I'm using a Quickmill Pegaso ...
9
votes
1answer
725 views

Nespresso Virtuoline long pull vs short pull

While using a Nespresso Virtuoline, the machine seems to read a barcode on the capsules which tells it how much water to use. The high intensity espressos seem to give you a very small quantity (...
4
votes
1answer
499 views

What is the optimal length of time for pulling a shot of espresso?

Assuming: The beans are ground correctly, and are of good quality You have the right amount of grind in the basket The grounds are tamped correctly The machine is set to the correct temperature (90°C ...
6
votes
2answers
178 views

Reusable Nespresso pixie capsules

Has anyone had experience with reusable Nespresso pixie capsules (similar concept to the Keurig capsules that you can fill/refill with ground coffee)? If so, Is the flavor and crema similar? Does the ...
9
votes
2answers
107 views

Is it necessary to allow a shot of espresso to rest before adding it to a drink?

After making a shot (or multiple shots) of espresso, there appears to be a lot of activity going on. The best I can compare it to, visually, is a pint of Guinness settling. Is it best to allow the ...
10
votes
1answer
547 views

Generating Crema with a manual machine

I have a La Pavoni Pro, and noticed that I am a bit inconsistent with the crema. I have read this other post on crema and understand the freshness of the beans are the most important part, but I have ...
7
votes
1answer
204 views

Does pre-heating a puck on the group head produce more crema?

In my never-ending quest to get just a little more crema out of every shot, I've been experimenting with some advice I received from a barista - allow the puck to warm a bit in the porta filter on the ...
12
votes
2answers
2k views

Should I thoroughly clean the portafilter basket between shots?

When I'm making lots of individual drinks I tend to clean the portafilter basket thoroughly and then dry it before filling it again etc. I've watched baristas and they tend to just knock the old ...
5
votes
2answers
3k views

Amount of milk in a macchiato beverage

What is the correct amount of milk to put into a macchiato? Does it depend on the amount of espresso?
16
votes
2answers
59k views

How much caffeine is in an espresso shot?

Many people seem to think that a 0.85oz shot of espresso has the same amount of caffeine as a cup of coffee. Is there any validity to this?
13
votes
2answers
2k views

How does pressure affect the flavor of espresso?

I've noticed the water pressure from espresso machines varies from about 12 psi to 22 psi. What effect does this have on flavor?
10
votes
2answers
6k views

What is a shot?

I have visited Starbucks lots of times for their delicious coffee. As I stand in line, I hear people order coffee with like extra shots. I tried searching up what it means but to no avail. Here's an ...
10
votes
2answers
1k views

What factors affect espresso crema?

For a given coffee and roasting method, what factors of the espresso making process affect the crema and in what way(s) do they affect it? By my own empirical evidence, I would guess that time since ...