Making Espresso With Regular Coffee Beans: Tips And Tricks

Quick answer

• Yes, you can use regular coffee beans to make espresso, but the results will likely differ from traditional espresso.
• The key is to adjust your brewing method, grind size, and coffee-to-water ratio to compensate for beans not specifically roasted for espresso.
• Expect a less intense, potentially more bitter or sour shot compared to espresso made with dark-roasted beans.
• Focus on achieving a balanced extraction by carefully controlling your variables.
• Experimentation is crucial; don’t be afraid to tweak settings to find what works best for your beans and equipment.

Who this is for

• Home baristas experimenting with espresso-making for the first time.
• Coffee enthusiasts who want to understand how bean choice impacts espresso.
• Anyone curious about making espresso with the beans they already have on hand.

What to check first

Brewer type and filter type

• What to check: Identify your espresso machine type (manual, semi-automatic, automatic) and whether it uses pressurized or non-pressurized portafilter baskets.
• What “good” looks like: Understanding your machine’s capabilities and the type of basket you have will inform your approach. Pressurized baskets are more forgiving for beginners and can help compensate for less-than-ideal grinds. Non-pressurized baskets offer more control but require greater precision.
• Common mistake: Using a pressurized basket when aiming for a nuanced espresso, or vice-versa, without understanding the implications. Always know what type of basket you’re using.

Water quality and temperature

• What to check: Ensure you’re using filtered water. Check your machine’s temperature settings if adjustable.
• What “good” looks like: Filtered water prevents mineral buildup and allows the coffee’s true flavors to shine. For espresso, water temperature is typically between 195-205°F (90-96°C).
• Common mistake: Using tap water, which can lead to scale buildup and off-flavors, or brewing at a temperature that’s too low or too high, affecting extraction.

Grind size and coffee freshness

• What to check: Assess the freshness of your coffee beans and determine the appropriate grind size for espresso.
• What “good” looks like: Coffee beans are best used within 2-4 weeks of their roast date. For espresso, the grind should be very fine, resembling powdered sugar or flour, but not so fine that it chokes the machine.
• Common mistake: Using pre-ground coffee or beans that are too old, as they will have lost their volatile aromatics and oils. Grinding too coarse will result in a weak, watery shot (under-extraction), while grinding too fine can lead to a bitter, burnt taste (over-extraction) or a choked machine.

Coffee-to-water ratio

• What to check: Determine the weight of coffee grounds and the desired weight of your espresso shot.
• What “good” looks like: A common starting point for espresso is a 1:2 ratio – for every 1 gram of coffee grounds, you aim for 2 grams of liquid espresso. For example, 18 grams of coffee grounds might yield a 36-gram espresso shot.
• Common mistake: Relying on volume (scoops) instead of weight. This leads to inconsistent dosing and unpredictable results. Always use a scale for both coffee and water.

To achieve consistent results, especially when using regular coffee beans, a digital coffee scale is essential for accurately measuring both your coffee grounds and the resulting espresso. This ensures you can precisely control your coffee-to-water ratio.

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Cleanliness/descale status

• What to check: Ensure your espresso machine and portafilter are clean, and that your machine has been descaled recently.
• What “good” looks like: A clean machine free of old coffee oils and mineral deposits is essential for good flavor and machine longevity.
• Common mistake: Brewing with a dirty machine, which imparts stale, bitter flavors to your espresso, or ignoring descaling, which can clog the machine and affect temperature stability.

Step-by-step (brew workflow)

1. Grind your beans: Grind the coffee beans to a very fine, espresso-specific consistency.

• What “good” looks like: The grounds should feel like powdered sugar or flour.
• Common mistake: Grinding too coarse. This will result in a fast, weak shot. Ensure your grinder is set fine enough.

2. Dose the portafilter: Weigh your ground coffee precisely using a digital scale.

• What “good” looks like: Consistent dosing, typically between 16-20 grams for a double shot, depending on your basket size.
• Common mistake: Using scoops instead of weight. This leads to variable amounts of coffee and inconsistent extraction.

3. Distribute the grounds: Gently tap or use a distribution tool to evenly spread the grounds in the portafilter basket.

• What “good” looks like: An even bed of coffee with no significant gaps or mounds.
• Common mistake: Uneven distribution, which causes channeling (water finding weak spots) and leads to uneven extraction.

4. Tamp the grounds: Apply firm, even pressure to tamp the coffee grounds.

• What “good” looks like: A flat, compacted puck of coffee with no visible cracks or gaps.
• Common mistake: Tamping too lightly or unevenly. This can lead to channeling and inconsistent flow. Aim for consistent pressure.

5. Clean the portafilter rim: Wipe any loose grounds from the rim of the portafilter.

• What “good” looks like: A clean rim for a good seal with the group head.
• Common mistake: Leaving grounds on the rim, which can interfere with the seal and cause leaks.

6. Flush the group head: Briefly run hot water through the group head before inserting the portafilter.

• What “good” looks like: Clean water running through, indicating the group head is at the correct temperature and free of old grounds.
• Common mistake: Not flushing, which can lead to a temperature drop and stale coffee particles entering your shot.

7. Lock in the portafilter: Insert and lock the portafilter into the group head.

• What “good” looks like: A secure fit.
• Common mistake: Not locking it in fully, which can cause leaks or the portafilter to dislodge.

8. Start the brew: Immediately start the espresso machine’s brew cycle.

• What “good” looks like: A steady stream of espresso beginning to flow within 5-10 seconds.
• Common mistake: Delaying the start, which can lead to the coffee puck overheating and burning before extraction even begins.

9. Monitor the flow: Observe the espresso as it extracts.

• What “good” looks like: A steady, syrupy stream that gradually lightens in color.
• Common mistake: Too fast a flow (under-extracted) or a drip-by-drip flow (over-extracted or choked).

10. Stop the brew: Stop the machine when you reach your target espresso weight or volume.

• What “good” looks like: Achieving your desired ratio (e.g., 1:2) within approximately 25-30 seconds.
• Common mistake: Over-extracting (too long) or under-extracting (too short), both leading to off-flavors.

11. Discard the puck: Remove the portafilter and knock out the used coffee puck.

• What “good” looks like: A firm, dry puck that comes out cleanly.
• Common mistake: A wet, muddy puck, which indicates poor extraction.

12. Clean up: Rinse the portafilter and group head.

• What “good” looks like: A clean machine ready for the next shot.
• Common mistake: Neglecting to clean, which builds up residue for future brews.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your espresso shot pulls in less than 20 seconds and tastes sour, then your grind is likely too coarse because the water is flowing through too quickly.
• If your espresso shot takes longer than 35 seconds to pull, or the machine struggles to push water through, then your grind is likely too fine because it’s creating too much resistance.
• If your espresso tastes bitter and burnt, then your brew temperature might be too high, or you’ve over-extracted (pulled too long or ground too fine).
• If your espresso tastes weak and watery, then you’re likely under-extracting, possibly due to a grind that’s too coarse, insufficient coffee dose, or too short a brew time.
• If you see spurts of water from the sides of the portafilter during brewing, then you have channeling, which is caused by uneven coffee distribution or tamping.
• If your espresso has very little or no crema, then your beans might be too old, or your grind is too coarse, preventing proper emulsification of oils.
• If your machine is making strange noises or the water flow is inconsistent, then it might be time to descale your machine because mineral buildup is likely obstructing the water path.
• If you’re using a pressurized basket and still getting poor results, then ensure your grind is not excessively fine, as this can overwhelm even a pressurized system.
• If you’re aiming for a balanced shot with regular coffee beans and it’s consistently coming out too acidic, try slightly increasing your coffee dose or extending your brew time by a few seconds.
• If your espresso is consistently too bitter, try slightly reducing your coffee dose or shortening your brew time by a few seconds, or consider a slightly coarser grind.

FAQ

Can I use any coffee bean for espresso?

Yes, you can use any coffee bean to attempt to make espresso. However, beans specifically roasted for espresso (often darker roasts) will generally yield more predictable and traditional espresso results. Regular coffee beans, especially lighter roasts, will require more careful adjustment of your brewing variables.

What is the difference between espresso roast and regular roast?

Espresso roasts are typically darker, roasted for longer periods to develop richer, bolder flavors and a thicker body, which are characteristic of traditional espresso. Regular roasts encompass a wider spectrum, from light to dark, and are often intended for drip or pour-over methods, where their nuances might be highlighted differently.

Will my espresso taste different if I use regular coffee beans?

Likely, yes. Espresso made with regular coffee beans, particularly lighter roasts, may taste more acidic, less intense, and have less body or crema than espresso made with beans specifically roasted for espresso. The goal is to find a balance that works for your chosen beans.

How do I adjust my grind for regular coffee beans?

You’ll need to grind regular coffee beans finer than you would for drip coffee, aiming for a consistency similar to powdered sugar or flour. It’s crucial to start with a very fine grind and adjust based on the flow rate and taste of your shot.

What if my espresso machine is not designed for espresso?

If you’re using a non-espresso machine (like a drip coffee maker) and trying to replicate espresso, you won’t achieve true espresso. Espresso requires high pressure. For machines that aren’t designed for espresso, focus on making the best cup of coffee possible with your equipment.

How much coffee should I use?

A common starting point for espresso is a 1:2 ratio by weight. For example, use 18 grams of coffee grounds to produce approximately 36 grams of liquid espresso. Always use a scale for accuracy.

How long should an espresso shot take?

A typical espresso shot should take between 25 to 30 seconds from the moment you start the pump to when you stop it, aiming for your target yield. This is a guideline, and some experimentation may be needed.

What is crema and why is it important?

Crema is the reddish-brown foam that forms on top of a freshly pulled espresso shot. It’s an emulsion of coffee oils and CO2. While it contributes to the aroma, flavor, and mouthfeel, its absence or presence doesn’t solely determine the quality of the espresso, especially when using non-traditional beans.

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

• Specific recommendations for espresso machine models or brands.
• Detailed troubleshooting for advanced espresso machine malfunctions.
• The science behind coffee roasting profiles and their impact on flavor.
• Advanced latte art techniques or milk steaming.