Every coffee brewing method has its little tricks, secrets and pitfalls that can lead to a less than satisfactory cup of coffee, and perhaps more so for espresso than for other coffees. There are so many factors that can affect the quality of the coffee you get from your espresso machine, and it can be difficult to tell what’s causing the problem.
So, we’re here to teach you the basics of how to make espresso at home. Whether you’re putting your first espresso machine on your counter or you’re a veteran looking for a quick refresher course, we’re here to help.
Be sure to check out our other coffee gear guides, including the best espresso machines , best cold brew coffee makers , best latte and cappuccino machines , and best coffee grinders . We’ll also cover the basics in our how to brew coffee at home guide .
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1. Get the beans
There is no such thing as a bean made for espresso. Your coffee maker may have beans that are blended for your espresso machine, but those beans are still coffee beans. I like a medium roast for espresso, which is rich and chocolatey enough on its own and doesn’t get lost in the flavor when you add steamed milk. Blonde roasts are also a good choice if you prefer a lighter body and floral notes, but can be a bit hit or miss when using them in mixed espresso drinks.
Dark roasted coffee beans are delicious, but they can turn into a mush that tastes like burnt charcoal when put through an espresso machine, so we recommend aiming for a medium roast for consistency.
Where do you get your beans? If you buy locally, look for the roast date printed on the bag; ideally, beans that are roasted less than a month ago. Alternatively, you can subscribe to a coffee subscription service and get freshly roasted beans delivered straight to your home. I’ve tried dozens of services and collected my favorites here.
2. Beans and grinder meet
The grind for espresso should be done with a burr grinder. Believe me, I’ve been trying for years to achieve the powder consistency I want for espresso with a blade grinder and it just never worked. If you don’t have a burr grinder, have your local coffee shop grind your beans for you. Be sure to ask them what grind is for espresso; they’ll know exactly what consistency to use. Or, you can just get yourself a grinder; I have some recommendations in my Best Coffee Grinders guide.
If you have a burr grinder, that’s great. Grinding new beans for espresso is always trial and error. Some beans are good for an extra fine grind, while others need a slightly coarser grind. It may take some trial and error to find the right grind for each bag of beans, but for espresso, start in the last third or fourth of your grinder’s grind setting. If your machine uses a scale of 1 to 10, with 10 being the finest coffee grind, start with 7. Your optimal grind will probably be between 7 and 8. Your ground beans should not be as fine as flour, but closer to the size of a grain of salt or sugar.
As for the amount, again, this is variable, but I always start with 15-16 grams. You can weigh the coffee beans as they are before they go through the grinder, or after they’ve been in the portafilter (before tamping). If you don’t have a scale, I recommend this one from Amazon, which is one I’ve used for years. It’s nothing fancy, but it’s accurate and versatile.
