product-image

A long single espresso is one of the most basic coffee beverages. Its ingredients are simple, water and coffee, however making it can prove to be quite a complex endeavour, and requires precision and attention to detail.

History

The espresso first appeared in Italy towards the end of the 19th century. Coffee was already very popular in Europe at the time, and the espresso machine was invented to make coffee better and quicker. Though there may have been several prototypes that came before, it is Angelo Moriondo who is credited with the invention, and he received the first patent in Turin for it in 1884.

Espresso is a type of coffee extraction method. This means that pressurized hot water passes through the coffee to extract its oils. The result is a drink that is very concentrated and dense with a lower amount of caffeine. Furthermore, espresso is made up of two parts: the liquid and the crema. It is the base of most beverages listed on coffee shop menus.


How is Espresso Made?

When diving into espresso making in more detail, it becomes obvious that extracting so much flavour from such a delicate product, with such a violent method, is actually quite a feat.

First, coffee beans are ground very finely for an espresso. Then, the ground coffee is poured into the portafilter. The amount of coffee depends on what type of espresso is being made. It can be a single (7 to 9 g of coffee) or a double (14 to 18 g) and some people even make triple espressos.

Tamp the coffee in the filter and then insert it into the brew group. Very hot, high-pressure water exerts enormous pressure on the coffee. The high pressure allows for the extraction of the oils from the coffee and as a result, its flavour. The oil is what makes the crema. The liquid that is produced by the extraction is finely filtered and makes its way into the cup. Based on how much water passes through the coffee, espresso can be called short (with a little bit of water) or long (with a bit more water).

Contrary to popular belief, no water is added to espresso to make it long. The only water in the beverage is that which passed through the coffee.

How to Make a Long Single Espresso

  • Grind 7 to 9 g of good quality espresso coffee, until fine.

  • Place the ground coffee into the filter already installed in the portafilter.

  • Insert the portafilter into the brew group.

  • Begin extraction.

  • Let the water flow out until you have about 2 oz. of liquid, if desired serve with sugar, milk, or cream.

Our latest coffee articles

View all

Recette de Mousse Mocha - Café Barista

Mocha Mousse Recipe

Inspired by the Pantone Color of the Year "Mocha Mousse," this delicious chocolate mousse combines the intensity of cocoa with the depth of an espresso. Its creamy texture evokes the warmth of this rich and enveloping shade. This simple recipe is perfect for chocolate and coffee lovers!

Read more

Comment faire un café filtre? - Café Barista

How to Make Filter Coffee?

Want to make filter coffee but not sure how to do it? Curious to learn more about the brewing method with a drip coffee maker? This quick guide is just for you! Drip coffee machines are most often used due...

Read more

Crêpes à base d'espresso - Café Barista

Espresso-Based Pancakes

A Perfect Recipe to Make for Your Special Someone for a Valentine’s Day Brunch! Ingredients 1 cup all-purpose flour 1 tbsp (15 ml) sugar ½ tsp salt ½ cup milk 1 shot of espresso (cooled) 1 egg 2 tbsp melted...

Read more