How to Brew a Great Espresso at Home

Do you love the bold, rich taste of espresso but think it’s only for fancy coffee shops? Think again!

You can make a delicious espresso right at home, and you don’t need to be a professional barista. With the right coffee, equipment, and a bit of know-how, you’ll be pulling espresso shots in no time.

What You’ll Need to Make Espresso at Home

Before diving in, let’s gather everything you need:

• Espresso machine: Look for one that offers 9 bars of pressure. This is essential for extracting the perfect shot of espresso. If you don't have an espresso machine, there are other coffee makers that can work, see here some other options
• Coffee grinder: Freshly ground coffee is best. A burr grinder works well for a fine, even grind.
• Fresh coffee beans: Darker roasts are typical for espresso, but feel free to experiment.
• Scale: Weighing your coffee helps with consistency. You want around 18-20 grams of coffee per shot.
• Tamper: A tamper presses the coffee into the portafilter evenly.
• Clean water: Use filtered water if possible. Bad water = bad coffee!

Choose the Right Coffee Beans

Great espresso starts with great beans. Dark roasts are often preferred for their bold flavours, but medium roasts can bring out a brighter, more acidic taste if that’s what you prefer. Freshness is key—coffee loses its flavour over time, so look for freshly roasted beans.

You can also experiment with single-origin beans or blends to find the flavour profile you enjoy most.

Grind Your Coffee

After choosing your beans, it’s time to grind them. For espresso, you need a very fine grind—similar to powdered sugar. A burr grinder ensures the grind size is even. Too coarse, and the water flows too quickly, resulting in weak coffee. Too fine, and you may get a bitter, over-extracted shot.

Use your scale to measure around 18-20 grams of coffee for a double shot.

Set Up Your Espresso Machine

Make sure your machine is clean and warmed up. Most machines need about 15 minutes to fully heat. Lock the portafilter (the part that holds the coffee grounds) in place, and run a little water through the machine to ensure it’s ready.

Tamping the Coffee

Now, add your freshly ground coffee to the portafilter and use the tamper to press it down firmly. Evenly pressing the coffee ensures a balanced extraction—this prevents "channeling," where water flows unevenly, leading to poor flavour.

Brewing the Espresso

With your coffee tamped and the portafilter locked in place, start the machine. Watch as the espresso flows out. A perfect shot takes around 25-30 seconds. If it brews too quickly, the grind might be too coarse or your tamp too light. If it’s too slow, your grind is likely too fine, or you tamped too hard.

Look for a thick, golden layer of crema on top—this indicates a well-extracted espresso and holds much of the aroma and flavour.

Taste and Adjust

Taste your espresso. If it’s too bitter, try a coarser grind or a shorter brewing time. If it’s too sour, make the grind finer or brew a little longer. If it’s weak, add more coffee or tamp harder. Finding the right balance takes a little practice, but it’s worth it!

• If it’s too bitter: Try grinding a little coarser or reducing the brewing time.
• If it’s too sour: Make the grind finer or let it brew a little longer.
• If it’s weak: Use more coffee grounds or tamp it harder.

Once you’ve found the perfect balance, you’ll know the taste that works best for you.

Different Espresso Drinks You Can Try

Once you’ve mastered a basic espresso, you can use it as the foundation for a variety of drinks:

• Cappuccino: Add steamed milk and foam on top of your espresso.
• Latte: More milk, less foam, for a creamy texture.
• Macchiato: A shot of espresso with just a small amount of foam.
• Mocha: Add chocolate syrup and steamed milk for a sweet treat.

See how to make them here

Three Key Variables for Great Espresso

1. Grind Size: The grind should be fine, like powdered sugar. Too coarse, and it’ll be watery. Too fine, and it’ll taste burnt.
2. Water Temperature: Water that’s too hot or too cold can mess up your espresso. The ideal temperature is between 90-96°C.
3. Pressure: A good espresso machine should give you about 9 bars of pressure. This is what makes that rich, thick crema on top of the espresso.

Tips for Home Coffee Brewers

If you’re new to making espresso at home, keep these tips in mind:

• Clean your machine regularly: Old coffee grounds can make your espresso taste bad.
• Use fresh coffee beans: Coffee loses flavour over time. Fresh beans make all the difference.
• Practice your technique: Don’t worry if your first few shots aren’t perfect. Keep practicing!

Making espresso at home is fun, but it’s a skill that takes time to master. Whether you’re using a simple machine or something more advanced, the key is to experiment until you find the right balance of grind size, water temperature, and pressure.

A well-made espresso is rich, full of flavour, and topped with a perfect crema. It can be the base for many delicious coffee drinks or enjoyed on its own. With practice, you’ll be able to make café-quality espresso right in your own kitchen!