Why the shot is so concentrated
Fine grounds, pressure and a short brew time pull flavour into a small serving. The result is the base for Americanos, cappuccinos, lattes, flat whites and mochas.
Understand the espresso recipe
- Dose is the weight of dry coffee. Yield is the weight of the finished espresso. Brew time tells you how quickly the water passed through the grounds.
- Use the recipe supplied with your beans or machine as a starting point. Weigh the dose and yield so you can repeat the shot you enjoy.
- Taste before changing the grind. A fast, sour shot may need a finer grind; a slow, drying shot may need coarser. Keep the dose steady while comparing.
What does it taste like?
Espresso can be sweet, rich and syrupy, with a flavour that lingers after the sip. Strong does not have to mean harsh.
What about caffeine?
Espresso is concentrated by volume, but one shot commonly has less total caffeine than a full mug of drip coffee.
Who might enjoy it?
- You want a small, concentrated coffee.
- You enjoy a rich texture and lingering finish.
- You want to taste the base of Lukaya Cafe's espresso drinks.
Brewing reference: National Coffee Association espresso guide. Use the leaf packet or equipment instructions where they differ.