Using An Espresso Maker To Brew Regular Coffee: What To Expect

Quick answer

• Espresso makers are designed for pressure. Regular coffee makers are not.
• You can technically brew something in an espresso machine using regular coffee grounds, but it won’t taste like your usual cup.
• Expect a concentrated, intense shot, not a mellow, full-bodied brew.
• It’s possible to get a bitter or sour taste if you don’t adjust your technique.
• For true regular coffee, a drip machine or pour-over is the way to go.
• Think of it as an experiment, not a replacement.

For true regular coffee, a dedicated drip coffee maker is often the best choice for a consistent, mellow brew.

xBloom Studio Coffee Machine – Drip Coffee Maker with Built-in Grinder and Scale, 3 Automation Levels, App Connected Pour Over Coffee Maker for Home and Office, Midnight Black

• 1. Three Levels of Automation for Any Skill Level: Choose from Autopilot, Copilot, or Free Solo mode. Autopilot handles the entire brewing process automatically. Copilot provides step-by-step guidance. Free Solo gives you full manual control. This coffee machine works for beginners and professional baristas alike.
• 2. Intuitive User Interface with Tactile Knobs and LED Matrix: The Studio features physical control knobs and a clear LED Matrix display. You can adjust grind size, water temperature, and flow rate in real time without navigating complicated touchscreen menus.
• 3. Full Customization via the xBloom App: Use the xBloom app to create, adjust, save, and share your favorite coffee recipes. Every brewing parameter can be fine-tuned and synced to the machine instantly. Your perfect cup is saved and repeatable.
• 4. Compostable xPod System for Minimal Waste and Maximum Flavor: Each xPod contains carefully selected whole beans and a built-in filter. Tap the recipe card, pour the beans into the grinder, place the pod into the dock, and press start. No capsules, no extra paper filters, no unnecessary waste.
• 5. What Is Included in the Box: The package includes the xBloom Studio, Omni Dripper 2 with Hyperflow Bottom, 10 paper filters, xPod Dock, Magnetic Dosing Cup, default recipe card, quick start guide, cleaning brush, universal power cord, and a 2-Year xbloom brand warranty. Everything you need is included—along with long-term peace of mind.

Buy on Amazon

Who this is for

• The curious home barista who wonders “can I make coffee in an espresso maker?”
• Someone who has an espresso machine but ran out of their regular coffee maker’s filters.
• The adventurous coffee drinker looking to experiment with different brewing methods.

What to check first

Brewer type and filter type

You’ve got an espresso machine. That’s the key. It uses high pressure, unlike your drip machine. The filter basket in an espresso portafilter is designed to hold finely ground coffee under that pressure. If you’re trying to adapt this for regular coffee, you’re already working against the machine’s design. Regular coffee grounds are coarser and designed for gravity or lower pressure.

Water quality and temperature

Good water makes good coffee. Always. Use filtered water if your tap water tastes off. Espresso machines heat water to specific temperatures, usually around 195-205°F. This range is good for extracting flavor from coffee. If your machine lets you control temperature, aim for that sweet spot. Too cool, and it’ll be sour. Too hot, and it’ll be bitter.

Grind size and coffee freshness

This is where things get tricky. Espresso requires a very fine grind. Regular coffee usually needs a medium to coarse grind. If you use regular coffee grounds in an espresso machine, they might be too coarse to create a good seal, leading to channeling (water finding fast paths through the coffee bed). This results in uneven extraction. Always use freshly roasted and ground beans if you can. Coffee loses its best flavors quickly after grinding.

Coffee-to-water ratio

Espresso uses a much tighter ratio than regular coffee. We’re talking 1:1 or 1:2 (coffee to liquid espresso) for a shot. For a standard cup of coffee, it’s more like 1:15 to 1:18. If you try to push a lot of water through espresso grounds, you’ll likely get a weak, watery, and probably bitter brew. You’re limited by the size of the portafilter basket and the machine’s pump.

Cleanliness/descale status

A clean machine is a happy machine. If your espresso maker hasn’t been descaled or cleaned recently, old coffee oils can ruin the taste of whatever you brew. Mineral buildup can also affect water temperature and flow. It’s always a good idea to run a cleaning cycle or descale according to your machine’s manual before experimenting. This ensures you’re tasting the coffee, not the gunk.

Step-by-step (brew workflow)

Okay, so you’re set on giving it a whirl. Here’s how to approach brewing something resembling regular coffee with an espresso maker. Remember, this is an experiment.

1. Grind your beans. Use a grinder that can go fine, but aim for a slightly coarser setting than your usual espresso grind. Think somewhere between fine espresso and medium drip.

• What good looks like: A consistent grind, not powder but not big chunks either.
• Common mistake: Using pre-ground coffee meant for drip. It’ll likely be too coarse.

2. Dose the portafilter. Fill the portafilter basket with your ground coffee. You’ll probably use less coffee than you would for a double espresso, as you’re aiming for a larger volume of liquid.

• What good looks like: A level bed of grounds, not packed too tightly.
• Common mistake: Overfilling the basket, which can lead to the machine struggling or grounds getting everywhere.

3. Distribute the grounds. Gently tap the portafilter or use a distribution tool to even out the coffee bed. This helps prevent channeling.

• What good looks like: An even surface, no clumps or large gaps.
• Common mistake: Tamping too hard or unevenly.

4. Tamp lightly (optional). For this experiment, a very light tamp might suffice, or you might skip it. You’re not building for a high-pressure espresso extraction.

• What good looks like: A gentle, level surface.
• Common mistake: Tamping as you would for espresso. This can choke the machine or lead to over-extraction.

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

• What good looks like: A snug fit.
• Common mistake: Forcing it if it feels overly tight.

6. Start the brew. Place your mug underneath and begin the brew cycle. You’ll want to let it run longer than a typical espresso shot.

• What good looks like: A steady flow of liquid, not sputtering or gushing.
• Common mistake: Stopping the brew too early.

7. Watch the flow. Aim for a steady stream, like warm honey. You’re looking for a longer extraction time than usual.

• What good looks like: A consistent stream for 30-60 seconds, or even longer depending on your setup.
• Common mistake: Letting it run too long and becoming watery and bitter.

8. Stop the brew. Cut off the flow when you have the desired volume or when the stream starts to look pale and watery.

• What good looks like: A controlled stop, yielding a larger volume than espresso.
• Common mistake: Letting it drip until the basket is empty, which usually means over-extraction.

9. Taste and adjust. Sip your creation. Is it too bitter? Too sour? Too weak? You’ll need to tweak grind size, dose, and brew time for your next attempt.

• What good looks like: A drinkable cup that’s closer to what you wanted.
• Common mistake: Expecting perfection on the first try.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes sour, then try grinding finer or brewing longer because under-extraction is likely.
• If your coffee tastes bitter, then try grinding coarser or brewing shorter because over-extraction is likely.
• If the water flows too fast and looks weak, then grind finer or tamp lightly because you might have channeling.
• If the water barely drips or stops completely, then grind coarser or use less coffee because the machine is choked.
• If you want a larger volume of coffee, then plan for a longer brew time and potentially a slightly coarser grind than espresso.
• If you only have espresso grounds, then expect a very concentrated, potent shot, not a full cup.
• If your machine has temperature control, then aim for 195-205°F for best results.
• If the coffee tastes like burnt plastic, then your machine needs cleaning or descaling.
• If you’re looking for a smooth, balanced cup, then a dedicated drip or pour-over maker is a better choice.
• If you’re just experimenting, then don’t be afraid to try different grind sizes and brew times.
• If you run out of regular coffee filters, this is a potential, albeit imperfect, workaround.

FAQ

Can I actually make regular coffee in an espresso maker?

Technically, yes, you can brew coffee grounds using an espresso machine. However, the result won’t be the same as coffee brewed in a drip machine. It will be more concentrated and intense, closer to a very long espresso or an Americano.

Will it taste good?

“Good” is subjective. It will likely taste more intense and possibly more bitter or acidic than you’re used to from regular coffee. It’s an experiment, so manage your expectations.

What kind of grounds should I use?

You’ll need to grind your beans yourself. Aim for a grind that’s finer than drip coffee but coarser than espresso. A medium-fine grind is a good starting point.

How much coffee should I use?

This is where it gets tricky. You’ll use less coffee than you would for a double espresso, but more than you might think for a full cup. Start with a dose that fills your portafilter basket about halfway and adjust from there.

How long should I brew it for?

Much longer than a standard espresso shot. Aim for a steady stream for 30-60 seconds or more, depending on how much liquid you want. Stop when the stream gets pale and watery.

Is this bad for my espresso machine?

Generally, no, not if you’re careful. The main risks are choking the machine if the grind is too fine, or creating a mess if grounds overflow. Don’t force anything.

What’s the difference between this and an Americano?

An Americano is made by adding hot water to an espresso shot. This method tries to brew directly into a larger volume, so it’s less controlled and will have a different flavor profile.

Can I use my espresso machine’s steam wand to make coffee?

No, the steam wand is for frothing milk. It’s not designed for brewing coffee and could be dangerous.

What if I just want a bigger espresso shot?

That’s called a lungo. You brew an espresso shot for longer, yielding more liquid, but it’s still a highly concentrated coffee beverage.

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

• Specific temperature or pressure settings for your exact espresso machine model. (Check your manual.)
• Detailed troubleshooting for machine malfunctions. (Consult your manufacturer’s support.)
• Advanced espresso techniques like dialing in for perfect shots. (That’s a whole other rabbit hole.)
• Recipes for coffee-based drinks like lattes or cappuccinos. (Milk steaming is a separate skill.)
• Comparisons of different types of espresso machines (manual, semi-automatic, automatic).