Getting Started in Coffee: The Basics of Espresso

You just received your precious bag of 94 Celcius coffee and you're full of questions?

Our "Getting Started in Coffee" article series is here to help you take your first steps into the world of specialty coffee. We cover topics such as conservation, manual extraction methods, and the basics of roasting, among others.

In this article, we explore espresso: how to get it balanced, consistent, and perfectly adapted to your taste. You'll discover that making a quality espresso is more complex than it appears — and infinitely more rewarding once mastered.

A Brief History of Espresso

The invention of the espresso machine dates back to the late 19th century, a time when coffee consumption was exploding across the Mediterranean. This trend created a need to serve coffee faster to satisfy a growing number of customers.

The first patent for a steam-powered coffee machine was filed in 1885 by Italian Angelo Moriondo. However, this first machine didn't produce coffee cup by cup and operated at very low pressure. The evolution toward the modern espresso machine truly began in the early 20th century with Luigi Bezzera and Desiderio Pavoni, who introduced the portafilter, multiple shower screens, the steam wand, and the pressure control valve. The first modern espresso machine was unveiled in 1906 at the Milan Fair.

A major breakthrough came after World War II thanks to Achille Gaggia, who increased pressure from 2 bars to 8-10 bars and introduced a pump and piston system. He is credited with creating crema — that iconic golden layer that distinguishes espresso from all other coffees.

In 1961, Ernesto Valente marked another milestone with the Faema E61: automated pump, direct water connection, internal boiler heating, and a format compact enough to fit on a countertop. Since then, the fundamental elements of espresso machines have remained the same, though modernized and refined.

What Exactly is Espresso?

Espresso is an extraction method where hot water is forced under high pressure (approximately 9 bars) through a dose of finely ground, compressed coffee. The result: a concentrated 30 to 60ml beverage, dense, aromatic, topped with rich golden crema.

What fundamentally distinguishes espresso from other methods is pressure. Where a V60 or AeroPress uses gravity or light manual pressure, the espresso machine forces water at 9 bars — nine times atmospheric pressure. This pressure extracted in 25-30 seconds creates a unique emulsion of oils, sugars and organic acids impossible to replicate otherwise.

Espresso is also the base for the majority of milk-based drinks you know: cappuccino, latte, cortado, flat white. Mastering espresso means mastering all of these drinks.

The 5 Key Parameters of Espresso

A quality espresso rests on five interdependent variables. Changing one affects the others — that's the complexity and fascination of this method.

1. The Dose (Dose In)

The dose is the amount of ground coffee placed in the portafilter, measured in grams. For a double espresso (the standard in specialty cafés), the dose typically falls between 17 and 20g.

The dose directly influences the yield and extraction time. Too small a dose produces a thin, under-extracted espresso; too large, and the water struggles to pass through, making the extraction too slow.

Our recommendation for beginners: 18g. It's a versatile dose that works well with the majority of specialty coffees.

2. The Yield (Dose Out)

The yield is the amount of espresso obtained in the cup, measured in grams (not millilitres, as espresso is dense). It typically falls between 36 and 45g for a double espresso.

The ratio dose/yield is one of the most important measurements: a 1:2 ratio (18g of coffee → 36g of espresso) produces a classic, balanced espresso. A 1:2.5 ratio (18g → 45g) creates a longer espresso, slightly less concentrated but with more sweetness.

Common ratios chart:

3. Extraction Time

Extraction time is measured from when the pump starts until you stop the extraction. The standard target: 25 to 30 seconds for a double espresso.

An espresso extracted in under 20 seconds will be under-extracted: acidic, thin, lacking body. An espresso taking more than 35 seconds will be over-extracted: bitter, astringent, harsh.

Extraction time is directly controlled by grind fineness — the primary adjustment variable we'll discuss in detail below.

4. Water Temperature

The ideal water temperature for espresso falls between 90 and 94°C. Most modern machines maintain this range automatically.

However, temperature influences the aromatic profile:

• Cooler water (88-90°C): reduces extraction, accentuates fruity notes and acidity
• Warmer water (93-94°C): increases extraction, develops body and chocolate notes

For lightly roasted coffees (like many specialty coffees), a slightly higher temperature (93-94°C) helps extract the full aromatic complexity.

5. Pressure

The standard pressure for espresso is 9 bars. This is the historical standard established by the Italian industry. Some modern machines allow pressure modulation (between 6 and 9 bars) for different profiles, but to start, maintain the standard 9 bars.

Grind: The Most Important Variable

If you could only master one parameter in espresso, it would be the grind. It's your primary daily adjustment lever.

Why is grind so crucial?

The grind determines the contact surface between coffee and water, and therefore the resistance the coffee offers to water passing through. A fine grind creates more resistance (slower extraction); a coarse grind creates less (faster extraction).

This is how you control extraction time without touching dose or pressure.

How to adjust your grind?

If espresso extracts too fast (under 20 seconds) → Grind too coarse → Go finer

If espresso extracts too slowly (over 35 seconds) → Grind too fine → Go coarser

Adjustments should be progressive — one graduation at a time — then immediately tested. It's an iterative process that demands patience.

The importance of a good grinder

In espresso, grinder quality is as important as machine quality. A poor grinder produces an uneven grind (mix of fine and coarse particles) that generates channelling in the coffee puck — water flows through the paths of least resistance, creating espresso that is simultaneously under-extracted and over-extracted.

Investing in a quality grinder is often the single best upgrade to improve home espresso quality.

Tamping: Precise and Consistent

Tamping consists of evenly compressing the ground coffee in the portafilter before extraction. Proper tamping creates a dense, homogeneous coffee puck that water passes through uniformly.

The correct technique

Press firmly and evenly with the tamper, applying approximately 15-20kg of pressure. The exact pressure matters less than consistency: a slightly tilted puck creates uneven extraction.

Check that the surface is perfectly flat and smooth after tamping. No cracks, no visible tilt.

Tamping and channelling

Uneven tamping creates "channels" — paths of least resistance where water concentrates, over-intensely extracting those zones while leaving the rest under-extracted. The result: espresso that is both bitter and acidic, lacking balance.

Diagnosing Your Espresso Through Taste

One of the most powerful tools for the beginner barista is simply to taste with intention. Here's how to diagnose your espresso:

Under-extracted espresso

Symptoms: Sour, thin, watery taste, lacking body and sweetness. Crema is pale, thin or nonexistent.

Possible causes: Grind too coarse, dose too low, water too cold, extraction time too short.

Solution: Adjust grind finer first. That's almost always the first variable to adjust.

Over-extracted espresso

Symptoms: Bitter, harsh, astringent taste that dries the mouth. Unpleasant aftertaste.

Possible causes: Grind too fine, dose too high, water too hot, extraction time too long.

Solution: Coarsen the grind slightly and observe.

Well-extracted espresso

Symptoms: Balanced between sweetness, acidity and body. Golden, dense, persistent crema. Complex aromas — notes of chocolate, fruit, caramel depending on the coffee. Long, pleasant finish.

That's your target. Every adjustment you make should bring you closer to this balance. Our #NeverBitterAlwaysFair signature perfectly summarizes this goal.

Common Beginner Mistakes

Coffee too old or poorly stored: Coffee roasted more than 60 days ago or poorly stored loses its aromas and produces flat espressos with no crema. Buy in small quantities and store correctly.

Not pre-heating the machine: A cold machine produces a low-temperature extraction and a cup that cools instantly. Always wait for the machine to reach operating temperature (10-15 minutes generally).

Ignoring the scale: Dosing "by eye" is the primary source of inconsistency. Invest in a precision scale (0.1g) and systematically weigh both dose and yield.

Changing multiple variables at once: If the espresso is off, only modify one variable at a time, then retest. Changing dose, grind and temperature simultaneously makes any useful diagnosis impossible.

Using tap water: Water quality directly affects extraction and taste. Very hard water clogs the machine and alters aromas. Use filtered water or, even better, Third Wave Water — specially formulated minerals for coffee.

Grinding in advance: Ground coffee loses its aromas in 15-20 minutes. Always grind just before extraction.

Which Coffee to Choose for Espresso?

Not all specialty coffees yield the same results in espresso. Here's what works well.

Roast level: A medium to medium-dark roast develops the body, sweetness and solubility needed for espresso. Very light roasts can be difficult to extract and produce unpleasant acidity in espresso. Very dark roasts produce excessive bitterness.

Body and sweetness: Latin American coffees (Colombia, Brazil, Guatemala) with their chocolate, caramel and hazelnut notes are safe bets for beginners. Their round, balanced profiles are forgiving of small extraction imperfections.

Freshness: Use your coffee between 7 and 30 days after roasting. Too fresh (under 7 days), the coffee off-gasses excessively and produces unstable extraction. Too old (over 60 days), it lacks aromatics.

Explore our collection of espresso coffees specially selected and roasted for pressure extraction.

Summary: Ideal Parameters for Beginners

These parameters are a starting point, not an absolute truth. Every coffee, every machine, every grinder is different. The goal is to start from a coherent base, then adjust progressively according to your taste.

Frequently Asked Questions

What's the difference between a ristretto, an espresso and a lungo?

These three drinks use the same coffee dose but different yields. The ristretto (approximately 1:1.5 ratio, 27g out) is very concentrated, dense, sweet, with little bitterness. The classic espresso (1:2 ratio, 36g) is the balanced standard. The lungo (1:2.5+ ratio, 45g+) is longer, slightly more bitter, with a lighter body. None is superior — it's a matter of personal preference and the coffee used.

Why does my espresso have no crema?

Several possible causes. Coffee too old (more than 60 days after roasting): the CO₂ responsible for crema has dissipated. Coffee too fresh (under 5 days): too much off-gassing creates unstable crema that disappears quickly. Extraction too fast (grind too coarse). Water too cold. Crema is a good visual indicator of freshness and correct extraction — if it's absent or very pale, look for the cause among these variables.

Do I absolutely need a professional espresso machine to make good espresso at home?

No, but machine quality has a real impact. A decent entry-level machine ($300-500) with a good grinder can produce excellent espressos. Paradoxically, the grinder is often more important than the machine itself. A good grinder with an average machine will almost always outperform a poor grinder with an excellent machine. If you need to prioritize an investment, start with the grinder.

How long does it take to master espresso?

Expect several weeks of experimentation before achieving consistent results. The first few days are often frustrating — that's normal. Document each extraction (dose, yield, time, taste notes) to identify patterns. After 2-3 weeks of daily practice with the same coffee, you'll start developing the necessary intuition. True mastery comes with months of practice and experience with different coffees and machines.

My espresso is bitter in the morning but good in the afternoon — why?

The machine is probably not at its optimal temperature in the morning. After a night off, the first espressos extracted during warm-up are often lower quality. Let the machine heat for 15-20 minutes before the first espresso, and perform a "flush" (run water without coffee for 2-3 seconds) to stabilize the group head temperature before extraction.

Should I always use filtered water?

Strongly recommended, yes. Montreal tap water, while drinkable, can contain minerals that alter extraction and, long-term, scale up the machine. Overly soft water (few minerals) also produces flat, bodyless espressos — minerals are essential to extraction. The ideal is slightly mineralized water (TDS between 75 and 150 ppm). Third Wave Water available at 94 Celcius is a practical and economical solution for perfectly calibrated water.

How do I know whether to adjust grind or dose?

Always start with grind. It's the most precise and impactful variable. Keep the dose constant (18g for example) and adjust only the grind until you reach the right extraction time (25-30 seconds). Once the time is correct, taste. If the espresso is still unbalanced despite good timing, only then adjust the yield (dose out) — stopping the extraction earlier (for less bitterness) or later (for more body and sweetness).

Ready to put it into practice? Explore our espresso coffees and our equipment — grinder, scale, tamper and accessories — to transform your kitchen into a real espresso bar.