Espresso
What Is Espresso?
Espresso is a concentrated coffee beverage brewed by forcing hot water at high pressure (typically 9 bar) through finely ground coffee. The result is a small, intense shot, usually 25-35ml, with a layer of golden crema on top.
The Standard Recipe
- Dose: 18-20g of finely ground coffee
- Yield: 36-40g of liquid espresso (1:2 ratio)
- Time: 25-30 seconds extraction
- Temperature: 90-96°C water
- Pressure: 9 bar
What Makes a Great Espresso?
A well-extracted espresso balances sweetness, acidity, and bitterness. Key indicators:
- Rich, golden-brown crema (2-3mm thick)
- Syrupy body with pleasant mouthfeel
- Balanced flavor, not sour (under-extracted) or harsh (over-extracted)
- Lingering sweetness in the aftertaste
Common Espresso Variables
Grind Size
The most critical variable. Too fine and water cannot pass through, creating bitter, over-extracted shots. Too coarse and water flows too quickly, producing sour, watery espresso.
Freshness
Espresso performs best with beans 7-21 days after roasting. Too fresh and excessive CO2 creates uneven extraction; too old and flavor fades.
Water Quality
Water makes up over 90% of your espresso. Balanced mineral content (ideally 50-150 ppm TDS) is essential for proper extraction and good taste.
Espresso at Röstschmiede
Our espresso offerings are roasted to develop sweetness and balance, expressive enough to enjoy straight, yet structured enough to shine in milk drinks. We provide brew recipes with every bag to help you dial in the perfect shot at home.
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