Espresso
Pressure-brewed intensity — espresso fundamentals, the moka pot, dose-to-yield ratios, and reading crema.
Espresso is coffee brewed under roughly nine bars of pressure, forcing hot water through a compact puck of finely ground coffee in about 25–30 seconds. The result is a small, intense shot topped with crema — and the foundation for lattes, cappuccinos, and Americanos.
The number that matters most is the brew ratio: the weight of dry coffee (the dose) versus the weight of liquid espresso in the cup (the yield). A classic modern shot runs around 1:2 — say 18 grams in, 36 grams out. Shift that ratio and you shift strength, sweetness, and body. Our espresso guides and the Brew Ratio Calculator help you find and repeat your shot, whether you’re on a home machine or a stovetop moka pot.
0 articles in “Espresso”
Guides for “Espresso” are brewing.
We’re writing more tested coffee guides — check back soon.
Try our calculatorsRelated calculators
Free tools for espresso.