Hot water forced through finely-ground, tightly-packed coffee under pressure, pulling a small, intense, syrupy shot in under half a minute. Everything is concentrated — sweetness, acidity, body and any flaws — so balance matters. Classic espresso leans on chocolatey, caramel, nutty coffees and medium-to-dark roasts that stay sweet under milk; modern 'fruit bombs' pull bright single origins light. The base of the cappuccino, latte and flat white.
Why it works
Concentration magnifies sweetness and body, so coffees with caramel and chocolate depth hold up — especially under milk.
Grind
Fine
Ratio
1:2 (e.g. 18 g in : 36 g out)
Time
25 – 32 seconds
