Espresso is an excellent choice for coffee lovers who crave a rich, complex flavor profile in a hurry. Thanks to its versatility, it can be enjoyed in a variety of ways, from bright and lively to dark and bold, just like any other brewing method. With its high-pressure extraction process, espresso yields a highly concentrated beverage with a thick, creamy layer of crema that many coffee drinkers adore. Additionally, when combined with milk, espresso can be used to create a wide range of espresso-based coffee drinks including lattes, cappuccinos, macchiatos, and Americanos beloved by espresso coffee aficionados the world over. Also refer to FAQ 'Is an Espresso healthier than coffee' for those who need/want to monitor their caffeine intake for one reason or another.

While you are looking at virtually an identical amount of calories (less than 5) when comparing an espresso shot(s) to a traditional cup of coffee, the similarity ends there. In reality, a shot or two of espresso in itself as well as an espresso based coffee drink, i.e., Caffe Latte, Cappuccino, Americano, etc., each contain less caffeine and less acidity compared to a traditional cup of coffee given the coffee to water ratio. To clarify, the coffee to water ratio for an espresso ranges from 1:1 to 1:4—the most common being 1:2 or one part (1-gram) of coffee to two parts (2-grams) of water—whereas the coffee to water ratio for a typical cup of drip brewed coffee equates to around 1:12. This in turn requires passing more hot water through the dry coffee grounds resulting in a higher dose of caffeine with an overall increase in acidity. In reality, an espresso coffee drink delivers a powerful kick with a third less caffeine accompanied by rich texture, and robust flavor due to its lower acidity. As for calories, once you begin to add sugar and milk to your espresso or coffee, the drinks caloric proportions will certainly shift thereby making one drink more or less healthier than the other. When you consider both espresso and coffee use roughly the same amount of ground coffee, there is really not much if any health difference between the two. If on the other hand you have a heart valve disorder such as Afib whereby consuming too much caffeine causes heart palpitations, an espresso may help lower your caffeine intake while delivering a jolt of caffeine your body requires without issue.

While there exist a number of variables that can affect the strength of an espresso, the first and foremost that come to mind are dosage and coffee to water ratio. In regard to dosage—the amount of ground coffee used to make a shot of espresso, typically measured in grams—to adjust the strength of an espresso, increasing the dose while keeping the water constant will result in a stronger brew whereas decreasing the dose keeping the water constant will yield a weaker espresso. Also try increasing/decreasing the coffee to water ratio using the espresso coffee machine's 1-cup, 2-cup volume water controls to add more/less hot water during the brewing cycle keeping the amount of dry ground coffee constant (Hint: Consider a coffee scale to weigh both dry ground coffee and liquid espresso to achieve a more accurate coffee to water ratio). For more information regarding other variables of/affecting the strength of an espresso, refer to article titled 'Adjusting Coffee Strength in Espresso: A Step-by-Step Guide' featured under the links provided on our website.

While it shouldn't be rocket science, the explanation can definitely be confusing for those that continue to think in terms of what they learned defined by traditional coffee. In short, forget everything regarding traditional coffee when it comes to espresso in which event a single 1-oz cup of espresso is not the same as your typical 6 oz cup of Joe not to mention the coffee to water ratio differs like night and day. For example, the most common coffee to water ratio for brewing an espresso regardless of the number of shots is 1:2 compared to 1:10 and higher for traditional coffee. Moreover, it takes about two tbsp of dry ground coffee to make a typical 6 oz cup of Joe compared to 1-tbsp of dry ground coffee to make a 1-oz cup or single shot of espresso and 2-tbsp of dry ground coffee to make a 2 oz cup or double shot of espresso. Incidentally, other than diluting an espresso-based coffee drink, i.e., Caffe Latte, Cappuccino, or Americano, any hot water/steamed milk added to the final drink doesn't change the coffee to water ratio initially provided for making an espresso-based coffee drink. Hope that answers your question.

Before answering this question, we should first state that when it comes to tamping down dry ground coffee, DO NOT attempt to use the back/rounded side of a spoon in place of a coffee tamper with a flat surface designed for the purpose. This aside, in our professional opinion, tamping coffee down tightly inside the filter basket is critical for obtaining the perfect shot of espresso determined by the crema produced during the brewing process. However, just as important, if not more so, is the correct procedure used in tamping the coffee down inside the filter basket whereby using too little or too much force is no better than omitting the tamping process altogether given coffee that has been tamped down too tight acts to restrict the flow of hot water passing through the coffee during the brewing process whereas coffee packed down too light serves to increase the flow of hot water passing through the dry ground coffee both of which can end up producing a subpar crema. As for using a coffee tamper, we recommend purchasing one that fits snugly down inside the portafilter basket as this normally results in a more uniform distribution of force when tamping down on the coffee surface (Note: The Casabrews basic espresso coffee machine requires a 51mm diameter coffee tamper). Also, while some baristas may recommend not to twist/turn the coffee tamper simultaneously while applying downward pressure given this may result in an uneven coffee surface that can adversely affect the flow of hot water passing through the coffee along with the quality of crema produced, based on our experience we disagree. All we can add is if you happen to be new at attempting to brew your own espresso, anticipate performing several or more practice runs until you are able to master the tamping process required to produce the perfect crema you're after.

Espresso extraction is the process of forcing hot water through espresso grounds using high pressure. It results in a concentrated coffee beverage with rich flavors and aromas, known as espresso. This unique extraction method sets espresso apart from other coffee brewing techniques.

The ideal extraction time for both single and double shots is generally 25-30 seconds. However, double shots may take slightly longer due to the larger amount of coffee grounds used. Both shots should aim for the same quality of extraction, with a balanced flavor profile and proper texture.

The maximum number of shots able to be brewed at any one time using the Casabrews espresso coffee machine small 1-cup and large 2-cup filter baskets is one and two shots respectively. For example, to brew a single shot of espresso without having to use a coffee scale—to measure dry gtound coffee, liquid espresso in grams—add 1-tbsp of dry ground coffee tamped down tightly to a 1-cup filter basket and press the 1-cup volume water control button to produce one liquid ounce of espresso. To brew a double shot of espresso, add 2-tbsp of dry ground coffee tamped down tightly to a 2-cup filter basket to produce two liquid ounces of espresso. For those who prefer a stronger espresso, brew/combine a 1-cup and 2-cup espresso to achieve a 3-shot espresso. To achieve a 4-shot espresso, brew/combine two double shot espressos. Also, be sure the espresso coffee machine 1-cup, 2-cup volume water control settings are programmed to dispense the required ounces of hot water to achieve the coffee to water ratio desired, i.e., 1.18 and 2.37 ounces of hot water to achieve a 1:2 ratio.

To begin, ask any well trained barista and s/he will tell you that nothing degrades coffee faster than oxygen and light. Needless to say, once open, ground coffee provides additional surface area that acts to accelerate degradation. To slow down the process, there appear to be two schools of thought, namely: ¹Purchase whole bean coffee and grind your own before you're ready to brew or ²Once open, keep dry ground coffee in a vacuum sealed package or metal airtight container to preserve freshness for as long as 3-5 months. On the other hand, we would rather err on the side of caution and state several weeks once the coffee has been open when stored properly in an airtight container at room temperature away from sunlight/heat (Note: Based on personal preference, the author transitioned several years ago from whole bean coffee purchased in vacuum sealed packages to illy dry ground espresso preparation ooffee in 8.8 oz metal airtight containers with little to no difference in taste/freshness for up to a month plus).