10 Facts about Espresso

Espresso is a staple in the coffee world, arguably the most iconic, serving as the foundation for drinks like Americanos and cappuccinos.

Mastering espresso is no easy feat—it’s one of the most intricate brewing methods, demanding precise equipment for a perfect result.

In this article, I’ll share what I’ve learned after using my first espresso machine for a few weeks.

1. Freshly roasted beans is a must

To achieve great results with espresso, fresh beans are essential. With older beans, the soluble and volatile compounds, as well as the CO2 trapped inside, have long expired.

Brewing espresso with freshly roasted beans is the only way to make a truly good espresso. Using old beans is almost like having a chemical reaction that doesn’t happen.

2. Darker roast are easier to extract

See how a darker roast and medium roast are so different in smoothness

Darker roasts are definitely easier to extract, as they are naturally more soluble. It’s much simpler to achieve a perfect bottomless porta filter extraction with a darker roast, while medium roasts tend to have messy spraying, especially when they’re old.

Darker roasts are also notably easier to extract at temperatures below 90°C and pressures under 9 bar in the puck.

3. 9 bars of pressure is the standard

While people often have their preferences for 12, 9, or 6 bars of pressure, the standard is typically 9 bars. This is likely due to factors like output and the need to extract the right amount of weight within the optimal time, without pulling too many of the burnt compounds.

This doesn’t imply that 9 bars will always taste better than 6 bars; it simply means that the standard setup typically uses 9 bars of pressure in the pump.

4. 58mm porta filters doesn’t necessarily yield the best results

A 58mm porta filter is considered the commercial standard as it can with the right basket host over 21 grams of coffee for a double espresso.

In my opinion 58mm porta filter looks amazing and make visually some of the best bottomless extraction I’ve seen.

However, when considering taste and proper weight, I believe 14-16 grams of ground coffee is a much better dose for a double espresso. Additionally, having a deeper puck rather than a wider one allows for a coarser grind if needed, as the water will take longer to travel through. It is more forgiving if you will.

5. Your beans will only be good for a couple of weeks

With espresso, you can quickly notice how beans extract differently over just a few days due to oxygenation and the loss of CO2.

This means your beans should be consumed relatively quickly, unless stored in a proper container or frozen. While freezing coffee beans might seem like a no-go, I can tell you that some of my 6-month-old beans have become unusable in an espresso machine.

6. Pressurized basket aren’t the real thing

For me, while pressurized baskets provide consistent and decent results, they don’t compare to a true espresso made with puck resistance alone.

The flavor is much stronger and richer with a proper unpressurized basket. In fact, the only reason I would use a pressurized basket is if I wanted to experiment with pre-ground coffee, but that’s the extent of it.

True crema is formed from the CO2 particles trapped inside fresh beans, it looks dark velvety, while the fake crema, or bubbles, produced by a pressurized basket results from air being mixed due to the pressure looking like foam.

7. Manual espresso machines are more fun

In my view, the enjoyable aspect of espresso, beyond its rich and concentrated flavor, is the ability to fine-tune every detail—from the grind to the basket and shower screen. Even your WDT tool can have a significant impact on the success of your extraction.

For all coffee enthusiasts, using a manual machine is akin to taking the time to prepare a perfect meal. If you prefer convenience, Nespresso has you covered.

8. Fruity coffees aren’t the main purpose of espresso

In my opinion, which is quite subjective, espresso pairs best with rich, nutty, and cacao flavors.

Of course, some fruitier coffee beans, like Lavazza Espresso Italiano, can stand out, but overall, people tend to crave that sweet and chocolaty taste.

For fruity and subtle flavors, a filter coffee like V60 offers much more precision and balance.

9. Temperature consistency plays a huge role

Temperature profile plays a crucial role in espresso extraction. The more precise your temperature control, the more consistent your coffee will be.

This is likely one of the reasons why boilers are preferred over thermo blocks in espresso machines.

Machines like those from Decent even allow you to customize your extraction profile for perfectly consistent results using a graph.

10. You can get a very good espresso with a 250 euros budget

We’re all impressed by videos showcasing flawless bottomless extractions with high-end equipment. However, the truth is that even smaller, more affordable machines can produce excellent results.

Take the Delonghi ECP, for example—it’s just as good as the Gaggia Classic Pro when it comes to taste.

The main advantages of a premium machine are better control over flow, temperature, overall experience, and build quality.