Espresso

Espresso coffee is an Italian invention that uses a pump-driven machine to force near-boiling water through finely ground coffee to extract its full flavour. For best results, the water is forced through with at least 15 bars of pump pressure for 20 to 30 seconds (nominally 25 seconds) to produce 30 ml of liquid. The resulting "shot" of liquid is thick and strong, and contains a dark oily layer on top known as the crema. Espresso coffee drunk "as is" is often referred to as a short black. Hot frothed milk can also be added to an espresso shot in various proportions to make other popular café style coffee drinks including macchiato, cappuccino, flat white, and latte.
To make coffee house quality espresso coffee at home, you'll need to by a good quality domestic espresso machine. These start from a couple of hundred dollars and up. It's not necessary to get one with fancy features. So long as it produces at least 15 bars of pump pressure, the overall quality of the coffee will be the same. Do not buy the cheap ones that operate from steam pressure rather than using a pump to force the water through the coffee as these machines don't make a proper espresso shot.

Type of coffee

The perfect espresso coffee is made from freshly-ground roasted coffee beans. This means you'll also need to invest in a good quality grinder and use whole beans. Alternatively, you can buy ready ground coffee. Ground coffee should be stored in an airtight container and refrigerated. Coffee stored in this way will last up to a few weeks but the flavour will slowly deteriorate.

The coffee beans should be finely and evenly ground to make a good espresso coffee. However, if it's too fine it will clog the filter and won't produce 30 ml of coffee in the requisite 25 seconds. If the coffee is too course the water will pour through too quickly, overfilling the cup, and won't produce a decent crema. You cannot use instant coffee with an espresso machine.

The water

It’s also important to start with fresh clean water. Water that has a stale or plastic taste will affect the flavour of the coffee. This also goes for the coffee making equipment. Make sure the filter, filter holder and group are clean and free of old coffee residue.

Making the coffee


Making the perfect espresso coffee at home takes a lot of initial experimentation as there are many variables that can affect the process including the type of coffee, the grind, and how tightly and evenly the coffee is packed into the filter. The general procedure for making an espresso coffee is outlined below:

» Turn on the espresso machine and allow it to preheat. Make sure it has an adequate supply of fresh cold water.
» Preheat the coffee cups, filter, and filter holder.
» Grind the coffee if using whole beans.
» Place the filter inside the filter holder and add one scoop of coffee (about 7 grams).
» Level the coffee flat with your finger. Now lightly press on the coffee with the tamper. Remove the tamper and allow any grinds on the side to fall back on top of the coffee. Tamp again with a little more pressure while slowly rotating the tamper so that the coffee is evenly packed with a smooth finish.
» Tightly lock the filter handle into the machine and quickly place a warm cup under it.
» Set the machine to force the water through the coffee for 25 seconds (the machine should automatically control the temperature of the water to just below boiling point). The coffee should drip out slowly,  appear reddish brown in colour, and produce 30 ml of coffee with a thick crema.
» Stop the water flow (if the machine is manually controlled) and drink the coffee immediately.

To make a long black, simply add hot water to the espresso shot.