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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24
votes
7answers
7k views

I run my espresso machine until my whole cup is full. What's my coffee called?

I have a cheap espresso machine. I grind dark roast beans separately, fill a "double" filter with it, run the espresso machine and won't turn it off until my ~250ml cup is completely filled. I drink ...
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 ...
18
votes
12answers
85k views

Why do the coffee shops give sparkling water along with the Espresso?

Why do coffee shops provide sparkling water (mineral water) along with Espresso?
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
3k 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?
16
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 ...
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 ...
16
votes
2answers
60k 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?
16
votes
3answers
10k views

Latte: Milk before or after coffee?

When making a latte, I've seen baristas make it: With espresso shot first and then milk and art on top (served in a normal cup) Milk first and espresso shot poured on top (served in a long glass with ...
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 ...
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 ...
13
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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?
13
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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 ("...
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 ...
11
votes
3answers
39k 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
557 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 ...
11
votes
5answers
5k views

How can I improve this latte?

I have this Delonghi espresso machine. After much trial and error, I have got to the point where my I am able to make cappuccinos and lattes with a milk texture which is pleasing to taste. In order ...
11
votes
2answers
871 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, ...
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 ...
10
votes
1answer
563 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 ...
10
votes
1answer
507 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 ...
9
votes
3answers
3k views

How should I order an espresso to get a less sour shot?

I often find that standard espresso shots at many high-end coffeeshops to be more sour than I prefer. I tend to order straight espresso, or Americanos with only a little water, or maybe a macchiatto, ...
9
votes
5answers
582 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 ...
9
votes
2answers
988 views

Steam-Powered Espresso Machine: Crema?

Hi there fellow coffee lovers! So, I recently decided to purchase my first ever espresso machine (well, kind of)! Its a steam espresso machine made my Mr. Coffee®. I know its a beginner machine, so I ...
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 ...
9
votes
1answer
803 views

How to order Caffe Macchiato and be sure you get one?

I think this question pertains mostly to the USA. I travel often and like to stop at local coffee shops. My beverage of choice is a Caffe Macchiato. In the US, there seems to be the issue that a "...
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 ...
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 ...
9
votes
1answer
53k 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, ...
9
votes
2answers
737 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
1answer
305 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
737 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 (...
8
votes
7answers
2k views

How can I maximize the time the “high” lasts?

I know it's individual, but in general (or at least, in average): What are the main factors in how long does a coffee's "high" last? Can I deliberately make it last more than an hour? More than 3? I ...
8
votes
2answers
468 views

What are the 4M's of espresso?

"4M" is something that I have been heard of as a requirement set for tasty espresso. What are these four important quality factors that affect the flavor of final espresso cup?
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
4answers
15k views

What is a café allongé, and how is it pronounced?

My question is actually in reference to a JavaScript book by Reg Braithwaite titled "JavaScript Allongé". Obviously JavaScript has almost nothing to do with coffee, but the author maintained a coffee ...
8
votes
2answers
4k views

Avoid clumps in finely ground coffee

I am currently using a Baratza Encore grinder with my Saeco Aroma espresso machine. I know that neither of these are very high quality products, but I really don't have the budget to upgrade. The ...
8
votes
2answers
896 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
2answers
256 views

What are some strategies for handling the transition between different-aged beans in a coffee shop Espresso grinder?

Suppose my grinder's hopper contains beans roasted 14 days ago, and the hopper is almost empty; suppose further that I have a full bag of 5-day-old beans, ready to go. If the new beans are added to ...
8
votes
1answer
341 views

Getting large volume lattes

So, I'm usually a pourover-coffee drinker, and I know a little bit more about that side of the spectrum … but lately (somewhat to my own shame) I've gotten into Starbucks lattes. Like, ‘more than one ...
8
votes
1answer
285 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?
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? ...
7
votes
2answers
155 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 ...
7
votes
1answer
206 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 ...
7
votes
1answer
1k views

What is going wrong with this Espresso shot?

I am a coffee roaster and am working through building a standard espresso profile for coffee shops in my area. I'm working with a particular shop that is interested in my coffee, but for some reason ...
7
votes
1answer
309 views

What Factors Influence Crema Production In Espresso?

I need more crema on top of my espresso. What are the main factors behind producing crema when making espresso?
7
votes
2answers
2k views

Portafilter difficult to turn

I have a saeco espresso machine. When I place the porta filter into the machine, it is very difficult to turn. Any suggestions
6
votes
2answers
246 views

Easiest way to brew an espresso in the office?

In our office we only have an automated espresso machine that makes capuccinos, lattes etc. and of course they all taste awful. It's fully automated, so there's no way to use your own coffee with it. ...