FAQs: The Espresso Edition

Posted by Ben Cram on

These are the most common questions we get about espresso making at home. And for the record: there's no "X" in espresso. 


Q: Can I use my espresso blend for other brewing methods?

A: Absolutely! Espresso blends can be brewed using various methods such as drip coffee makers, French press, AeroPress, and pour-over. Each method will bring out different characteristics, making your espresso blend versatile and delicious in multiple forms. The roasts we really love for espresso drinks are linked here and below. 

Q: What grind size should I use for espresso?

A: For espresso, you need a fine grind, similar to fine or berry sugar. This allows for the right amount of pressure and extraction time to create a balanced shot. Check out this post for full details

Q: How much coffee should I use for a double shot of espresso?

A: For a double shot, use about 18-20 grams of coffee. Here's a link to our brew guides, too. 

Q: What is the ideal extraction time for espresso?

A: The ideal extraction time for a shot of espresso is between 25-30 seconds. If it extracts too quickly or too slowly, adjust your grind size accordingly.

Q: Why does my espresso taste bitter or sour?

A: Bitter espresso is usually a sign of over-extraction, which means your shot took too long to brew. Sour espresso indicates under-extraction, meaning your shot brewed too quickly. Adjust your grind size, dose, and tamp pressure to correct this.

Q: How often should I clean my espresso machine?

A: Daily cleaning is essential, including wiping down the machine and portafilter, and backflushing with water. Perform a deeper clean, including descaling and using cleaning tablets, every few weeks or as recommended by the manufacturer.

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