Brewing Regular Coffee With An Espresso Machine

Quick answer

• Use the espresso machine’s steam wand to heat water.
• Brew espresso shots and dilute them with hot water.
• Adjust the dilution ratio for desired strength.
• Consider a long pull shot if your machine allows.
• Grind coarser than you would for espresso.
• Use a good quality, fresh coffee bean.

Who this is for

• Espresso machine owners who want a simple drip-style coffee.
• Campers or travelers with limited gear but an espresso machine.
• Anyone who ran out of their regular drip coffee maker.

What to check first

Brewer type and filter type

You’ve got an espresso machine. That’s the key. Most use pressurized portafilters, but some can take non-pressurized ones. This matters for grind size. If you’re using it for regular coffee, you’re mostly bypassing the espresso extraction pressure.

Water quality and temperature

Good coffee starts with good water. If your tap water tastes off, your coffee will too. Filtered water is usually best. For regular coffee, you want it hot, but not boiling. Around 195-205°F (90-96°C) is the sweet spot for drip coffee. Your espresso machine’s steam wand will get it there.

Grind size and coffee freshness

This is crucial. For espresso, you need a fine grind. For regular coffee, you need a coarser grind. Think sea salt, not table salt. Freshly roasted beans, ground right before brewing, make a world of difference. Stale coffee is just sad.

For precise results, especially when dialing in your grind size, a good coffee scale is invaluable. It helps ensure you’re using the correct amount of coffee for consistent brewing.

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Coffee-to-water ratio

This is where you play. For espresso, it’s often 1:2 (coffee to liquid). For regular coffee, it’s more like 1:15 to 1:18. You’ll be aiming for something in that range after diluting your espresso. Start with a ratio you like and tweak it.

Cleanliness/descale status

An espresso machine is a complex beast. If it’s not clean, your coffee will taste bitter or burnt. Regular descaling is a must. Check your manual for how often and how to do it. A clean machine makes clean coffee.

Step-by-step (brew workflow)

1. Heat your water. Turn on your espresso machine and let it heat up. Use the steam wand to heat fresh, filtered water in a separate mug or carafe. Aim for around 195-205°F (90-96°C).

• What “good” looks like: Hot water, not boiling, with a gentle steam.
• Common mistake: Using water straight from the boiler, which can be too hot and scorch the coffee. Avoid this by steaming it separately.

2. Grind your beans. Grind your coffee beans to a coarser setting than you would for espresso. Think coarse sand or sea salt.

• What “good” looks like: A consistent, coarser grind.
• Common mistake: Using an espresso-fine grind. This will lead to over-extraction and bitter coffee.

3. Dose your portafilter. Add your coarsely ground coffee to the portafilter. A good starting point is around 18-20 grams for a double shot.

• What “good” looks like: Even distribution of grounds in the basket.
• Common mistake: Tamping too hard or unevenly. This can create channeling, leading to uneven extraction.

4. Tamp the coffee. Tamp the grounds firmly and evenly.

• What “good” looks like: A level, compressed puck of coffee.
• Common mistake: Not tamping at all, or tamping too lightly. This allows water to channel through weak spots.

5. Lock in the portafilter. Secure the portafilter into the group head.

• What “good” looks like: A snug fit, no leaks.
• Common mistake: Not locking it in tightly. This can cause a messy blowout.

6. Start the shot. Place your mug under the portafilter and begin the espresso extraction. You’re looking for a slower, more controlled flow than a typical espresso.

• What “good” looks like: A steady, syrupy stream of coffee, not too fast or too slow.
• Common mistake: Pulling a super-fast shot (less than 15 seconds). This means the grind is too coarse or you’re not using enough pressure.

7. Stop the shot. Stop the extraction when you have your desired volume. For this purpose, you might want a bit more volume than a standard espresso, maybe 2-3 oz (60-90 ml) per shot.

• What “good” looks like: A rich, concentrated coffee liquid.
• Common mistake: Over-extracting, which leads to a watery, bitter taste. Stop before it starts to look pale and watery.

8. Dilute the espresso. Pour the hot water you heated in step 1 into your mug. Add your espresso shot(s) to the hot water.

• What “good” looks like: A blend of hot water and espresso.
• Common mistake: Adding water to espresso. While it doesn’t change the taste much, adding espresso to water is the traditional method for Americanos.

9. Adjust to taste. Stir and taste your coffee. Add more hot water if it’s too strong, or more espresso if it’s too weak.

• What “good” looks like: A balanced flavor that suits your preference.
• Common mistake: Not tasting and adjusting. This is your chance to dial it in.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try grinding coarser because a finer grind can lead to over-extraction.
• If your coffee tastes weak and sour, then try grinding finer or tamping more firmly because this can indicate under-extraction.
• If your diluted coffee is too strong, then add more hot water because this is the easiest way to lighten the flavor.
• If your diluted coffee is too weak, then add another espresso shot or use a slightly finer grind next time because this increases the coffee concentration.
• If your machine is producing steam erratically, then check the water level and ensure it’s properly heated because low water can affect steam production.
• If you’re getting a lot of fine sediment in your cup, then your grind might be too fine or your filter (if using a non-pressurized basket) is too porous.
• If the coffee tastes “off” or burnt, then it’s time to clean or descale your machine because old coffee oils can go rancid.
• If you want a stronger “regular coffee” flavor without more caffeine, then use a darker roast because darker roasts often have a bolder taste profile.
• If you’re running low on regular coffee beans, then experiment with a medium roast ground coarser for a lighter, brighter cup.
• If you want to replicate a pour-over style, then aim for a longer dilution ratio (more water to espresso).

FAQ

Can I just run water through my espresso machine like a drip coffee maker?

No, not directly. An espresso machine is designed to force hot water under high pressure through finely ground coffee. Running plain water through it won’t brew coffee and could potentially damage the machine if not done correctly.

How much coffee should I use for this method?

Start with a typical dose for a double espresso, around 18-20 grams. You’ll then dilute this with hot water. Adjust the amount of coffee and water based on your taste preferences.

Will this taste exactly like drip coffee?

It will be similar, but not identical. Espresso has a different flavor profile due to the high pressure and fine grind. Diluting it creates an Americano-style drink, which is close to regular coffee but often has a richer body.

Can I use a pressurized portafilter for this?

Yes, you can. However, for a more “regular coffee” like result, a non-pressurized basket with a coarser grind is often preferred if your machine allows it. Pressurized baskets are more forgiving but can still produce a good result when diluted.

How much water should I add?

This is entirely up to you. A good starting point is to add about 6-8 oz (180-240 ml) of hot water for each espresso shot. Taste and adjust from there.

Is this method good for saving time?

If you already have your espresso machine heated up, it can be faster than setting up a separate drip brewer. However, the total time includes heating the machine, steaming water, and pulling the shot.

What if my machine has a “lungo” setting?

A lungo shot is essentially a longer espresso pull, using more water through the same amount of coffee. This can sometimes result in a more diluted, less intense espresso that’s closer to a strong coffee base. You can still dilute this further if needed.

What this page does NOT cover (and where to go next)

• Detailed explanations of espresso machine components and maintenance. (Check your manual or manufacturer’s website.)
• Specific grind settings for different coffee beans or roast levels. (Experimentation is key!)
• Advanced techniques like latte art or milk steaming for other beverages. (Look for guides on milk frothing.)
• Comparison of different espresso machine brands or models. (Research product reviews.)
• How to make cold brew or iced coffee using an espresso machine. (Search for cold brew recipes.)