Espresso

Espresso

Milan, Italy — 1900s

Born from Angelo Moriondo's 1884 patent and perfected by Achille Gaggia's lever machine in 1948. A properly pulled shot has a thick layer of crema, a syrupy body, and finishes in about 25 seconds.

Brew Time25–30 seconds
Temperature90–96°C (195–205°F)
Ratio1:2 (e.g. 18g in, 36g out)
GrindFine — like table salt

How to make it

  1. 1

    Grind 18g of fresh coffee into the portafilter.

  2. 2

    Distribute grounds evenly and tamp with about 15kg of pressure.

  3. 3

    Lock the portafilter in and start extraction immediately.

  4. 4

    Aim for 36g of liquid in 25–30 seconds — adjust grind if it runs too fast or slow.

  5. 5

    Serve immediately in a pre-warmed demitasse.