The answer in 30 seconds
- ☕ Definition: an espresso is a 25 to 40 ml coffee, extracted under about 9 bar of pressure in 25 to 30 seconds.
- ⚖️ Benchmarks: 7-9 g of coffee for a single, 14-18 g for a double, water at 90-94 °C, 1:2 ratio (18 g gives about 36 g of espresso).
- 🔧 Too bitter? Coarser grind or shorter extraction. Too sour? Finer grind or longer extraction.
- 🫘 The right coffee: a fresh arabica, in “Espresso Machine Grind” or whole beans ground just before brewing.
Updated 12 October 2026 · Reading time: 8 min
In Morocco, the “café serré” (short, strong coffee) from the neighbourhood café is part of daily life, at the counter or on the terrace. At home it is often harder to get right: too bitter, too pale, no crema… The good news is that espresso follows a few simple rules. Here are the benchmarks to master it and fix its faults.
What is an espresso?
An espresso is a short, concentrated coffee made by forcing hot water under pressure, about 9 bar, through finely ground, tamped coffee. Extraction lasts 25 to 30 seconds and yields 25 to 40 ml of coffee, topped with a hazelnut-coloured crema.
Pressure is what sets it apart from other methods. In a matter of seconds it extracts the coffee's oils and aromas and creates the crema, that fine foam made of carbon dioxide and oils. A moka pot makes a strong coffee, but not a true espresso: its pressure barely exceeds 1.5 bar.
Espresso is also the base of every milk drink, from macchiato to latte. To compare them, read Macchiato, cortado, flat white, latte: the guide to milk coffees. As for caffeine, an arabica espresso contains about 60 to 80 mg, often less than a large cup of filter coffee.
The 5 variables of a good espresso
A great espresso depends on five settings: dose, grind, time, temperature and pressure. Change only one at a time to see its effect.
| Variable | Benchmark | Too much | Too little |
|---|---|---|---|
| Coffee dose | 7-9 g (single) / 14-18 g (double) | Bitter, heavy | Watery, pale |
| Grind | Fine, like table salt | Runs slowly, bitter | Runs fast, sour |
| Extraction time | 25-30 s | Bitter, astringent | Sour, thin |
| Water temperature | 90-94 °C | Bitter, burnt taste | Sour, flat |
| Pressure | ≈ 9 bar | Channelling, uneven extraction | No crema |
| Coffee-to-drink ratio | 1:2 (18 g → 36 g) | Longer: diluted | Shorter: very concentrated |
1. Dose
Weigh your coffee, at least the first few times. A single needs 7 to 9 g, a double 14 to 18 g. The dose must match the basket size: an underfilled double basket gives an uneven extraction.
2. Grind
This is the most important setting. Too fine, and water struggles to pass through and the coffee turns bitter. Too coarse, and it runs through the coffee too fast, giving a sour, thin espresso. Our grind guide: Coffee grinder: which grind size for which coffee maker?.
3. Tamping
Tamp the coffee evenly and perfectly level, with firm pressure. A crooked tamp creates easy paths for the water, which over-extracts part of the coffee and under-extracts the rest.
4. Time and ratio
Aim for 25 to 30 seconds to get about twice the weight of coffee in the cup. For example, 18 g of ground coffee gives about 36 g of espresso. This 1:2 ratio is a good starting point; then adjust to taste.
5. Temperature
The water should be between 90 and 94 °C. Most home machines regulate it automatically. Let them heat up for 10 to 15 minutes, and preheat the cup and portafilter with a first flush of water.
Ristretto, espresso, lungo: what's the difference?
These three drinks use the same dose of coffee: only the amount of water changes. Less water gives a more concentrated, sweeter coffee; more water a longer, more bitter one.
- Ristretto: 15 to 20 ml, ratio close to 1:1. Very concentrated, sweet, low bitterness.
- Espresso: 25 to 40 ml, 1:2 ratio. The classic balance.
- Lungo: 50 to 90 ml, 1:3 to 1:4 ratio. Lighter but more bitter, because the slowest compounds are extracted too.
For a long coffee without bitterness, it is better to pull an espresso and add hot water (that's an americano) than to run a lungo for too long.
Common faults and how to fix them
Most failed espressos come from an extraction that is too fast or too slow. Watch the flow time and taste: you'll know which way to correct.
| Fault | Likely cause | Fix |
|---|---|---|
| Bitter, harsh, dry | Over-extraction: grind too fine, time > 35 s | Slightly coarser grind, slightly smaller dose |
| Sour, watery | Under-extraction: grind too coarse, time < 20 s | Finer grind, slightly larger dose |
| No crema | Stale coffee or grind too coarse | Fresher, well-stored coffee, finer grind |
| Very pale crema that vanishes quickly | Extraction too fast | Finer grind, firmer tamp |
| Burnt taste | Water too hot or very dark roast | Let the machine stabilise, use a medium roast |
| Uneven, spurting flow | Crooked tamp, clumpy grounds | Distribute the coffee, tamp perfectly flat |
Don't forget maintenance: a scaled-up machine or a poorly rinsed portafilter gives a rancid taste, whatever the coffee. And coffee that has been open too long loses its crema: How to store coffee in Morocco (even in summer) explains how to keep it fresh, even through the Moroccan summer.
Good to know: we don't sell coffee machines, only 100% arabica coffee, as whole beans or ground to suit your machine. This guide is here to help you choose and brew your coffee well.
Which coffee to choose for espresso?
For espresso, choose a fresh 100% arabica, medium roast, in “Espresso Machine Grind” or whole beans if you have a grinder. Freshness matters more than anything for crema.
Many café espressos contain robusta for a thick crema and strong bitterness. A 100% arabica gives a more aromatic, less bitter cup; see Arabica vs robusta: what are the differences?. Our coffees are medium roasted: developed enough for espresso, without masking their origin.
- For a smooth, rounded espresso: Brazil Santos or Cuba Serrano, low in acidity.
- For a strong espresso: Sumatra Gayo Mountain Organic, with a rich body.
- For a fruity espresso: Kenya AA or Ethiopian Mocha Sidamo Organic, brighter.
Whole beans ground just before brewing remain the best choice if you have a grinder that can grind fine: it lets you adjust the grind from day to day. Otherwise, our “Espresso Machine Grind” is ready to use. To decide: Whole bean or ground coffee: which to choose?.
FOR A STRONG ESPRESSO
Sumatra Gayo Mountain Organic Coffee
Rich, spicy and full-bodied, this organic Indonesian coffee makes an intense espresso with a generous crema, without burnt bitterness.
Frequently asked questions
How many grams of coffee for an espresso?
Allow 7 to 9 g for a single espresso and 14 to 18 g for a double. Weigh your coffee: it is the most reliable way to get consistent results.
How long should an espresso take?
Between 25 and 30 seconds, from the moment the pump starts. If it runs in under 20 seconds, the grind is too coarse; beyond 35 seconds, it is too fine.
Why does my espresso have no crema?
Most often the coffee is stale or the grind too coarse. Freshly roasted coffee, stored well and ground fine enough, gives a thicker crema.
What is the difference between an espresso and a ristretto?
A ristretto uses the same dose of coffee but about half the water. It is more concentrated, sweeter and less bitter than an espresso.
Which coffee to buy in Morocco for an espresso machine?
A 100% arabica medium roast, in “Espresso Machine Grind” or whole beans. Brazil Santos suits those who like smoothness, Sumatra those who prefer a strong coffee.
Our coffees for espresso
Related articles
- Macchiato, cortado, flat white, latte: the guide to milk coffees
- Coffee grinder: which grind size for which coffee maker?
- Coffee machines in Morocco: which one to choose?
- Arabica vs robusta: what are the differences?
In short: a good espresso means 7-9 g of coffee per cup, water at 90-94 °C, about 9 bar and 25 to 30 seconds for a 1:2 ratio. If the coffee is bitter, grind coarser; if it is sour, grind finer. And always start with fresh coffee.
Our 100% arabica coffees are craft-roasted in France in small batches and delivered anywhere in Morocco in 2 to 5 days. Free delivery from 350 DH, cash on delivery.
