Espresso looks simple. 

But when it’s good, it’s not. 

Behind that small cup, there’s precision, balance, and care.

A good espresso isn't just strong coffee. 

It’s the perfect mix of flavor, aroma, and texture in one sip. 

1. It Starts with Good Beans

A great espresso always begins with fresh, high-quality coffee. 

Nowadays, more and more coffee shops use specialty-grade beans. 

That’s because specialty beans are usually fresh (roasted within 1–4 weeks) and ground right before brewing. 

This helps the beans keep their freshness and natural flavors. 

Old beans or pre-ground coffee lose flavor fast,

and that’s why espresso tastes flat or bitter.

2. The Right Grind 

Grind size changes everything. 

If it’s too fine, the water can’t pass through, and the espresso turns bitter. 

If it’s too coarse, the water runs too fast, and the shot becomes weak and watery. 

You have to find the sweet spot. 

That perfect grind that gives a rich, smooth, and flavorful espresso. 

3. Balanced Extraction 

Espresso is made by pushing hot water through compacted coffee under high pressure. 

The goal is simple. 

Not too sour, not too bitter. 

When coffee tastes sharp and sour, it’s under-extracted.

When it tastes dry and harsh, it’s over-extracted. 

Perfect extraction tastes balanced, sweet, and full. 

That balance is what makes you want another sip. 

4. The Golden Crema 

When the espresso is right, a thin golden layer forms on top. 

That’s the crema. 

It’s a sign of freshness, pressure, and proper extraction. 

Crema adds aroma, texture, and a soft first taste before the coffee itself. 

It’s not just for looks — it’s an important part of what makes espresso complete. 

5. Temperature and Pressure 

Espresso machines brew at about 9 bars of pressure and around 92–94°C water temperature. 

Even a small change in pressure or heat can change the taste completely. 

That’s why consistency is key — good baristas adjust every detail to keep every shot just right. 

6. The Taste Test 

You might taste chocolate, nuts, fruit, or even floral notes, depending on the beans and roast. 

It should feel thick and smooth on your tongue — not burnt or too acidic. 

After you swallow, the taste should stay pleasant, not dry or bitter. 

The Final Shot  

A good espresso isn’t that simple. 

It should show balance, freshness, and care in every step. 

Each sip should feel alive, rich, and clean. 

That’s what makes espresso special.

It’s not about being strong — it’s about being right.