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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