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Espresso Brewing Technique
Troubleshooting Espresso
as it Brews
As it pours, if your espresso…
…has more of a cinnamon color,
instead of being deep brown:
•make sure your brew group and boilers are
fully heated
• use a less acidic blend of coffee
…is whitish with thin brown streaks:
• review your tamping technique – the tamped coffee
has fractured, or a gap has developed between the
coffee and the side of the filter basket
…is thin and fast-flowing:
• review your tamping technique – the tamp may not
be firm enough to provide an even resistance to the
brew water
• use a finer grind
• check coffee freshness
…barely dribbles out the filter holder:
• review your tamping technique – the tamp could be
too firm
• use a coarser grind
A Glossary of Espresso Drinks
Americano
180–240 ml of hot water added to a single cup (30 ml) of
espresso. This makes a superb cup of coffee.
Café Latte
250 to 300 ml of steamed milk added to a single cup (30
ml) of espresso. Lattes are often flavored with syrup.
Café Mocha
A café latte with chocolate syrup added, and usually topped
with whipped cream and chocolate flakes. It can also be
prepared without syrup using steamed chocolate milk.
Cappuccino
A standard cappuccino is a combination of steamed milk
and espresso that’s capped with a layer of frothed milk; it’s
usually served in a bowl-shaped cup of 180–210 ml
capacity. Powdered cocoa or cinnamon may be sprinkled
on top as a garnish.
Classic Cappuccino
Classic cappuccino is common in Italy, and is simply
espresso topped with frothed milk.
Doppio
A double cup of espresso.
Espresso Breve
Espresso with steamed half & half poured on top.
Espresso Con Panna
Espresso topped with a dollop of whipped cream.
Espresso Lungo
Espresso “pulled long” – that is, brewed with a greater
than normal volume. This technique produces caffeine-
heavy espresso which is thinner, lighter-colored, and less
full-bodied than normal. To make espresso lungo, brew
45 ml using the small filter basket, or 90 ml using the large
filter basket. Use a slightly coarser grind to keep the
brewing time between 20–25 seconds; extending the
brewing time beyond 30 seconds will make the espresso
lungo excessively bitter.
Espresso lungo is often used to make stronger-tasting
Americanos or lattes.
Espresso Macchiato
Espresso with a dab of steamed milk added to the top.
Espresso Ristretto
An espresso “pulled short” – that is, brewed with less
than normal volume to maximize flavor and minimize
bitterness. For ristretto, simply brew about 22 ml using
the small filter basket or 45 ml using the large basket.
