What is espresso?
Espresso is coffee brewed under nine bars of pressure in 25 to 30 seconds, producing a concentrated 30 ml shot crowned with crema. It is the heart of every cappuccino, latte, and Americano. Dialling in espresso is part chemistry, part muscle memory — every variable matters.
You'll need
- Espresso machine with portafilter
- Burr grinder (espresso-capable)
- Tamper and distribution tool
- Scale (0.1 g resolution)
- 18 g fresh Seelaz espresso — Shop espresso roasts
Step by step
Dose 18 g fine
Weigh exactly 18 g of beans (for a double basket) and grind very fine — like powdered sugar. Consistency matters more than weight.
Distribute and tamp
Tap the basket to settle, use a distribution tool (WDT or spinner), then tamp level with about 15 kg of pressure. Flat puck → even extraction.
Purge and lock in
Run a 2-second flush from the group head to clean and stabilize temperature. Lock the portafilter in and place a pre-warmed cup on the scale below.
Pull 36 g in 25–30 sec
Hit brew and start the timer. Watch for first drops at 6–9 seconds, then a steady mouse-tail. Stop at 36 g (2:1 yield).
Read the crema
Crema should be hazelnut-coloured with reddish flecks. Pale crema means under-extracted (grind finer or pull longer). Dark and thin means burnt.
Pro tips
- Dial in by adjusting grind first, then dose. Time is the result, not the target.
- Pre-warm the cup, the basket, the portafilter — thermal stability is everything.
- Bitter? Grind coarser. Sour? Grind finer. Adjust one variable at a time.
Best coffee for espresso:
Shop espresso roastsالخلاصة بالعربي
الإسبريسو فنجان مركز تحت 9 بار ضغط في 25-30 ثانية. 18 جرام بن ناعم جدا، ناتج 36 جرام، حرارة 93 درجة. الكريما بلون البندق دليل جودة.
