The Perfect Espresso

...is characterized by a dense, fine-pored and nutty-rusty colored crema, an intense aroma, and a balanced interplay of acidity, sweetness, and bitterness. It should be full-bodied and strong in flavor, with a velvety texture and a pleasant, long-lasting aftertaste. The extraction should be even, allowing all flavors to develop optimally...

This, or something similar, is how the description of the 'perfect espresso' might sound. We have put together a checklist for you ;)

The Perfect Espresso - Checklist

12 Tips from the Coffee Studio Barista

1. Quality of coffee beans

  • carefully selected
  • AAA / AA quality coffee beans
  • freshly roasted
  • high-quality Arabica or Robusta

2. Grind setting

  • Adjust the grind size to achieve the
  • desired water quantity (point 9)
  • within the respective extraction time (point 10).
  • Avoid over- or underextraction.

3. Weight

  • small espresso from 7g (+/- 0.5g)
  • large espresso from 14g

4th cup

  • Tulip shape
  • clean
  • pre-warmed
  • thick-walled
  • small diameter

5. Brew pressure

  • 9 BAR Pressure (Manometer)

6. Tamper

  • Tamper pressure: 15-20kg

7. Temperature

  • Dispense temperature: 87-92 °C
  • Serving temperature: 50-55 °C

8. Water Hardness

  • 10 °dH (German hardness)

9. Water Quantity

  • Small espresso: 25-30ml
  • Large espresso: 50ml

10. Extraction time

  • Small espresso: 21-28 seconds
  • Large espresso: up to 34 seconds

11. Cream

  • nutty, rusty color
  • stable for at least 5 minutes
  • fine-pored
  • lightly marbled

12. Taste

  • aromatic
  • long finish
  • mild and smooth
  • full-bodied
  • rich
  • pleasant acidity
  • hardly bitter

Discover our selection of Premium Coffee Beans

Low-acid coffee thanks to 100% gentle beechwood roasting