Home Espresso Brewing Guide

Espresso is the base of cappuccinos, lattes and flat whites. By forcing hot water through finely ground coffee at high pressure, an espresso machine produces a short, intensely flavoured shot that cuts through milk and shows off every note in the beans. Follow these steps to pull café-quality espresso at home with your favourite Bellissimo Coffee blend.

Equipment checklist

• Espresso machine: delivers the required nine-bar pressure

• Burr grinder that can grind for espresso: creates the fine, powder-like grind needed for even extraction

• Fresh espresso-roasted beans: taste is best inside four weeks of roast

• Digital scale that reads to 0.1 g: keeps every shot consistent

• Tamper that fits your basket (most are 58 mm): compresses coffee evenly

• Milk jug and cold milk: for steaming silky micro-foam if you enjoy milk drinks

Step-by-step instructions

1. Pre-heat the machine. Switch it on and give it 20–30 minutes to stabilise at roughly 93 C.

2. Dose and grind. Weigh the portafilter, tare the scale, then grind 20 g of coffee into the basket (adjust for your basket size). Distribute grounds so no air pockets remain.

3. Tamp. Hold the tamper level and press straight down until the coffee bed feels firm. Brush stray grounds from the rim.

4. Extract. Lock in the portafilter, tare the cup and start the shot. Aim for a 1:2 brew ratio, for example 20 g in and 40 g out, finished in 28–32 seconds. The stream should resemble warm honey with a tiger-striped crema.

5. Dial-in tips.

   • Shot runs fast or tastes sour → grind a little finer.

   • Shot runs slow or tastes bitter → grind a little coarser.
     Make small grind changes until sweetness, brightness and body feel balanced.

6. Steam milk (optional). Fill the jug halfway with cold milk. Purge the steam wand, then keep the tip just under the surface and slightly off-centre. Listen for a gentle paper-tearing hiss while you create a whirlpool. Stretch the milk until volume rises about thirty percent, then bury the tip and heat to 60–65 C. Wipe and purge the wand again.

7. Serve and enjoy. Combine the espresso with milk for a velvety flat white or drink it straight to taste the pure character of the roast.

Common questions and quick fixes

• Pale crema or thin body: usually under-extraction. Try a finer grind and a firmer tamp.

• Harsh bitterness: often over-extraction or stale beans. Use a coarser grind or switch to fresher beans.

• Bubbly, thin milk: steam-wand tip sat too high. Lower the tip sooner so you produce true micro-foam.

Ready to brew?
Freshly roasted beans have the biggest impact on flavour. Explore our Ultimo and Italian blends at bellissimocoffee.com.au and enjoy fast shipping Australia-wide. Pair them with our recommended espresso gear to lift your home setup. Happy brewing!