Question 1

1. What is espresso, and how is it different from regular coffee?

Accepted Answer

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Espresso is a concentrated coffee brewed by forcing hot water through finely-ground beans under high pressure. Unlike drip coffee, it has a thicker consistency, richer flavor, and a layer of crema on top.

Question 2

2. What equipment do I need to make espresso at home?

Accepted Answer

Essential tools include an espresso machine with a pump, a burr grinder for fine grounds, a tamper, and a scale. Optional: milk frother for lattes/cappuccinos.

Question 3

3. How fine should espresso grounds be?

Accepted Answer

Espresso requires a fine, powdery texture (like table salt). Too coarse causes under-extraction; too fine leads to over-extraction and bitterness.

Question 4

4. What’s the ideal water temperature for brewing espresso?

Accepted Answer

Aim for 195°F–205°F (90°C–96°C). Too hot = burnt taste; too cool = sour, weak espresso.

Question 5

5. Why is 9 bars of pressure important?

Accepted Answer

This pressure (about 130 psi) optimizes extraction, balancing flavor and crema. Most machines are designed for this setting.

Question 6

6. How hard should I tamp the coffee grounds?

Accepted Answer

Apply 30–40 pounds of pressure. Tamp evenly to avoid channeling (water bypassing grounds). Use a calibrated tamper for consistency.

Question 7

7. What is crema, and why does it matter?

Accepted Answer

Crema is the golden-brown foam on top, created by emulsifying coffee oils and CO₂ under pressure. It indicates freshness and proper extraction.

Question 8

8. How much coffee is used per espresso shot?

Accepted Answer

A single shot uses 7–9 grams; a double shot 16–20 grams. Adjust based on your machine’s portafilter size and taste preference.

Question 9

9. Why does my espresso taste bitter/sour?

Accepted Answer

Bitter: Over-extracted (grind too fine, brew time too long, or dose too high).
 	Sour: Under-extracted (grind too coarse, brew time too short, or dose too low).

Question 10

10. Do I need “espresso roast” beans?

Accepted Answer

No—any fresh, high-quality bean works. Espresso roasts are typically darker, but medium roasts can highlight nuanced flavors.

Question 11

11. Can I make espresso without a machine?

Accepted Answer

True espresso requires pressure, but alternatives like a Moka pot (stovetop) or AeroPress mimic strength. Note: These aren’t technically espresso.

Question 12

12. How do I froth milk for lattes?

Accepted Answer

Steam milk to 150°F–160°F (65°C–70°C), creating microfoam by submerging the wand tip. No steamer? Use a handheld frother or French press.

Question 13

13. How should I store coffee beans for espresso?

Accepted Answer

Keep in an airtight container, away from heat, light, and moisture. Grind beans just before brewing for maximum freshness.

Question 14

14. How long should an espresso shot take to brew?

Accepted Answer

Aim for 25–30 seconds for a double shot. If too fast: grind finer. Too slow: grind coarser.

Question 15

15. What’s the difference between single and double shots?

Accepted Answer

A single shot (~1 oz) uses 7–9g coffee; a double (~2 oz) uses 14–18g. Doubles are standard for most drinks.

Question 16

16. Can I make decaf espresso?

Accepted Answer

Yes! Use freshly ground decaf beans. The process is identical to regular espresso.

Question 17

17. Which coffee beans are best for espresso?

Accepted Answer

Choose 100% Arabica or Arabica-Robusta blends for balance. Experiment with origins (e.g., Brazilian for chocolatey notes, Ethiopian for fruity).

Question 18

18. Why is my espresso watery?

Accepted Answer

Possible issues: under-dosing, coarse grind, or insufficient tamping. Adjust dose, grind finer, or tamp more firmly.

Question 19

19. Can I reuse espresso grounds?

Accepted Answer

No—they’re fully extracted after brewing. Reusing yields weak, bitter coffee.

Question 20

20. How do I clean my espresso machine?

Accepted Answer

Regularly backflush with water (weekly) and descale monthly (if using hard water). Wipe the group head and portafilter daily.

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