Faqs

A coffee is considered freshly roasted when a minimum of 24 hours from the roasting date has elapsed but no more than 14 days. Coffee after roasting needs 24 hours to rest-decompress, after 14 days from the date of roasting there is a loss of nearly 20% of aroma intensity as well as flavor.

If you prepare coffee with alternative methods (AeroPress, Drip, dripper, V60, Chemex...) be sure to try coffee in light roast.

If you are preparing coffee in a pressurized, pour-over or coffee maker, try coffee in medium roast; it is the most versatile coffee roast.

If you are preparing coffee in a pot, try a dark roast.

Coffee roasted light contains more caffeine than coffee roasted medium or dark. There are usually more noticeable notes of citrus, flowers.

If you're just getting started with fresh-roasted coffees or this particular coffee, it's best to try it in a medium roast for the first time. The medium roast is the most balanced roast between citrus acidity and pronounced chocolate, cocoa.

Dark roast, often associated with Italian roasting, is the exposure of cocoa, dark chocolate notes in coffee; less noticeable are fruit, floral notes. Dark-roasted coffee contains the least caffeine of all 3 roasts.

Light roasting (Cinnamon, New England, Light Roast, Light City, Half City) is a process of roasting coffee beans that leads to a light color and delicate flavor. During light roasting, the beans are subjected to a short roasting process (about 5-7 minutes) at a relatively low temperature. During this process, the sugars in the coffee beans begin to caramelize, but not as intensely as in dark roasting. Coffee from light roasting has a pronounced acidity and delicate, fruity and floral aromas. Light roast coffees are often preferred by coffee lovers who appreciate subtle, complex flavors and aromas. Such coffees are especially popular in Scandinavian countries, where light-roasted coffee is treated like a luxury product and is drunk in smaller quantities, but with better quality. However, due to its sour taste and mildness, light-roasted coffee is not liked by all coffee lovers. Light roast coffee is popular among lovers of alternative coffee preparation.

Medium roasting (American, City Roast Medium, Regular Roast, City Roast, Breakfast Roast)is a coffee bean roasting process that lies between light and dark roasting. During medium roasting, the beans are roasted for about 10-15 minutes at a moderate temperature.

During this process, the sugars in the coffee beans begin to caramelize, which gives the coffee a sweet taste, and the acidity of the beans is gently reduced. The beans gain more complex aromas, including nutty, floral and fruity notes.

Medium roast coffee is the most commonly preferred coffee roast by coffee lovers, as it preserves the subtle flavors of the beans while adding some sweetness and fullness of flavor. Medium-roast coffee is also popular in many cafes and restaurants because it has a balanced flavor and aroma that is enjoyed by a wide range of consumers.

Dark roasting is the process of roasting coffee beans, which leads to a very dark color and intense flavor. Coffee beans are roasted for a longer time and at a higher temperature than in light or medium roasting.

During dark roasting, the sugars in the coffee beans are caramelized and the acidity of the beans is almost completely removed. As a result, dark roast coffee has an intense, bitter flavor with notes of chocolate, caramel and nuts.

Dark roast coffee is popular in some regions, such as Italy, where dark roast espresso is often preferred. However, due to its intense taste and lack of subtle flavors, it is not the preferred roasting method for some coffee lovers.

It is the natural taste of coffee, obtained only by roasting coffee without any artificial additives or preservatives. The richness of coffee is precisely in the variety of coffee flavors coming from different regions of the world.

The amount of coffee you should buy from a coffee roaster depends on your personal preferences and needs.

If you drink coffee every day and like freshly roasted coffee, it's a good idea to buy enough to stock up for 2 weeks. It is recommended that you buy enough to avoid losing freshness.

One way to determine the right amount of coffee to buy is to calculate the average amount of coffee consumed per day or per week. Based on this information, you can determine how much coffee beans you need to buy from a roaster to stock up for the right amount of time.

If you are using a pressurized coffee maker with a grinder to prepare your coffee, it is a good idea to buy such a package of coffee (75g.,250g.,500g.,1,000g.) so that you can pour all the coffee into the bean container.

It is also worth considering your taste preferences and choosing the coffee that best suits your tastes. The Sochaccy.co store offers 75g coffee samples for purchase, allowing you to try different flavors and choose your favorite type.

Ultimately, the amount of coffee you should buy from the roaster depends on your individual preferences and needs, but it's worth buying enough to avoid constantly going to the store for fresh coffee.

No. We do not have such coffees on offer. We are a coffee roaster, we deal only in natural coffee, processing it only in the form of roasting and possibly grinding.

Flavored coffees are not in our range.

Black coffee is obtained by pouring ground coffee beans, so the coffee is 100% vegan.

No, we do not offer instant coffee. We are a coffee roaster, we deal only in natural coffee, processing it only in the form of roasting and possibly grinding.

The amount of caffeine in coffee depends not only on the roasting method, but also on the type of coffee and how it is prepared. However, it is generally believed that light-roasted coffee contains slightly more caffeine than dark-roasted coffee.

Light-roasted coffee retains most of the natural flavors and aromas of the coffee bean, but has more oils and phenolic compounds, which are removed during further roasting. Therefore, in light-roasted coffee, caffeine remains in greater amounts.

The decision between bean and ground coffee depends on several factors.

First, bean coffee usually has a longer shelf life than ground coffee because the coffee beans retain their freshness and aroma longer. Therefore, if you want to enjoy the freshest coffee, it is best to buy coffee beans and grind them just before brewing.

Secondly, ground coffee is more convenient and faster to prepare because it does not require grinding before brewing. Therefore, if you don't have time to grind coffee before each brewing, ground coffee may be more suitable for you.

Third, ground coffee offers more control over the brewing process and allows you to adjust the grind thickness to suit your taste preferences. With ground coffee, the grind thickness has already been determined, which can affect the taste of the coffee.

In conclusion, the decision between bean and ground coffee depends on your individual preferences and needs. If you want freshness and control over the brewing process, it's better to choose bean coffee and grind it just before brewing. However, if you are looking for convenience and speed, ground coffee may be more suitable for you.

To calculate the caffeine content of strong coffee, multiply the weight of dry coffee in grams by 0.008. At weak extraction, the caffeine content is 0.6% by weight, while at strong extraction it is close to 1%. Remember that 100% Robusta beans can contain twice as much caffeine.

Roasted coffee is a product created by heating green coffee beans in a coffee roaster machine . This process changes the chemical and physical properties of the beans, enhancing their aroma and flavor and giving them a brown color.

Here is a recipe for preparing espresso:

Ingredients and tools:

7-9 grams of ground coffee for espresso (freshly ground)
Water at a temperature of 90-96 degrees Celsius
Espresso machine with a pressure filter
Espresso glass
Instructions:

Prepare your espresso machine with a pressure filter. Make sure it is well cleaned and the filters are clean and dry.

Fill the machine's hopper with freshly ground espresso coffee. Typically, 7-9g of coffee is needed for one cup of espresso.

Pour water at a temperature of 90-96 degrees Celsius into the machine tank. The water should be hot enough to rinse out the oils and flavors from the coffee, but not too hot to burn the coffee.

Start the coffee brewing process by pressing the button or lever on the machine. The brewing should last between 20 and 30 seconds.

When the coffee is ready, pour it into an espresso glass. The espresso should have a thick brown foam, called "crema."

Before serving the espresso, you can add some sugar, milk or milk foam if you like.

Enjoy!

Note: Remember that to get the best espresso, it is important to use fresh coffee and the right equipment.

Here is a recipe for preparing cappuccino:

Ingredients and tools:

Espresso (according to the recipe above)
Milk
Milk frother or hand pump for frothing milk
Cappuccino glasses
Instructions:

Prepare the espresso according to the recipe above and pour it into a cappuccino glass.

Pour the milk into the milk frother or the vessel in which you will froth the milk. It usually takes 1/3-1/2 cup of milk per cappuccino.

Froth the milk with a milk frother or hand pump until you have a thick, creamy froth.

Gently pour the frothed milk over the espresso, starting in the center of the glass and slowly moving the frothed milk to the sides to create the characteristic three-layer cappuccino texture (espresso at the bottom, frothed milk in the center and foam on top).

Before serving the cappuccino, you can sprinkle the top with cinnamon or cocoa if you like.

Enjoy!

Note: Keep in mind that to get the best cappuccino, it's important to use freshly roasted coffee, the right milk frothing equipment and keep the right ratio between espresso and frothed milk.

Translated with DeepL

Brazil is a country located in South America, bordering most countries on the continent, with the exception of Chile and Ecuador. Brazil covers more than half of South America and is the fifth largest country in the world.

Coffee from Brazil is one of the most popular coffees in the world. The flavor of coffee from Brazil depends on the region where it is grown, but in a general sense the coffee has a mild and delicate flavor with low acidity and notes of sweetness. Coffee from the Minas Gerais and São Paulo regions is often described as having a full, smooth flavor with notes of nuts and chocolate. Coffee from the Bahia and Espirito Santo regions can have a more complex flavor with notes of fruit and spice. Brazil is the world's largest coffee producer, and many blended coffees contain coffee from Brazil as an ingredient.

The altitude of a coffee plantation has a big impact on the taste of coffee. In general, the higher the plantation, the more complex and delicate the coffee flavor.

Coffee grows best in tropical climates, in areas with varied rainfall and high altitude difference. When coffee is grown at altitudes above 1,000 meters above sea level, the plants grow more slowly and need more time to mature. This causes the coffee beans to be denser and contain more nutrients, which affects the intensity of flavor.

Coffee grown at low altitudes, below 600 meters above sea level, tends to be more bitter and less complex in flavor. Coffee from plantations at 600-900 meters above sea level can be delicate and flavorful, as long as the climatic conditions are favorable for the crop.

Ultimately, the taste of coffee depends on a number of factors, including the coffee variety, how it is grown, how it is roasted, the quality of the beans and how the drink is prepared. However, the altitude of the plantation is one of the key factors affecting the taste of coffee.

When people talk about strength, they often confuse different things, such as the intensity of the flavor, the concentration of caffeine, the degree of roasting, the fullness of the coffee flavor or the amount of bitterness it contains.

If someone orders coffee at a corner coffee shop and asks for "strong coffee," they probably mean a high ratio of ground coffee to water and a lot of dissolved caffeine. If someone complains at the same coffee shop about the coffee being too strong, they probably mean that it is too bitter.

However, if a professional talks about the strength of the coffee, he most likely means the total dissolved solids (or TDS), which is measured with a refractometer. Espresso varies between 7% and 15%, while filtered coffee is about 1.5%. This means that espresso consists of 93-85% water and filtered coffee 98.5%. The rest is what has been extracted from the coffee. Note that this should not be confused with extraction. Higher extraction (bitter coffee) does not produce strong, but actually "weak" coffee. As you pass more water through the coffee, the TDS will start to drop at the point where another ml of water extracts less solids than the ml before. This means that in terms of taste, "strong" often means the opposite of what people associate with strong coffee. Keeping the dosage constant, a strong espresso (too little water, thus something like a ristretto) would taste sour, salty and unbalanced. A weak espresso (too much water) would taste bitter. The point is that strength does not initially refer to flavor, but to TDS, which depends on the preparation of the coffee, not the roasting. The same coffee roasted dark is not stronger, it just received more heat.

Now, the coffee packaging probably refers with "three out of five strength" to the degree of roasting (probably medium to dark), which in my opinion is simply misleading marketing.

Everyone has their own level of tolerance for everything. None is the same. In my case, if for some reason I drink 4 cups of coffee in one day, I feel frazzled and can't sleep until 6 am. So I think my tolerance limit is 4 cups.

It's up to you to find your own tolerance, but I think it's not advisable to drink more than 3 cups a day if you're like me.

Well, I'm a chemist, but I can't say I'm an expert in scientific coffee extraction; take what I have to say with a pinch of salt.

Whenever you extract something into water, temperature plays several different roles. First, higher temperatures generally increase the solubility of most compounds. Using cold water doesn't completely solve the problem, as lower solubility can leave many great flavors.

Higher temperatures can cause proteins to break down, but I doubt this is a significant source. After all, the grains were already roasted at a high temperature before you even got to the steaming part, and most of the breakdown probably occurred there.

I think you've got the right idea with circulating the water at some intermediate temperature; you'll probably get the best of both cold and hot brew after you play with the temperatures a bit to find the best one for your tastes. The lower the temperature, the more flavor remains and the longer you have to brew to get the right strength.

If you decide to give it a try, let us know how it works for you!

Do not whisk coffee in a mokka pot These coffee makers do not like the excessive pressure that could be generated by whisking due to the increased density. Therefore, the water should not cover the steam valve. In the worst case scenario, they can literally explode!

The differences are small, but they do exist. During normal brewing, water begins to drip through the paper filter immediately after pouring the grounds. After stirring, I usually have to add more water after the bloom subsides. After flipping, all the water remains with the grounds until I flip it over and start extraction. The extra water added in the normal process is hotter and I believe will tend to extract the bitter notes more easily, not only because of the higher temperature, but also because of the extra volume of water flowing through the grounds.

With the reverse process, the volume of water is smaller, so the temperature will be slightly lower. You can extract the coffee quickly or wait as long as you want. In addition, I've encountered the opinion that with the reverse method, the oils that rise to the top will be pushed through the filter first and impart more flavor to the coffee than with the regular method, where they tend to get trapped in the grounds.

I have varied this method, but I always return to the reverse method. It provides more control over the variables and, for me, gives better flavor, even using the same beans, the same roasting and the same water temperature. Mileage may vary, of course.

This is the perfect time to refine your coffee brewing technique.

Coffee professionals, of which I am one, often use weight measurements rather than volume. The size of coffee beans can vary drastically, and this doesn't even take into account their origin or degree of roasting. These aspects affect the actual amount of coffee after grinding and the extraction parameters needed to produce a cup of coffee with the "same" taste.

It seems to me that the beans you are using now are different from the ground coffee you used before. Each coffee has a different flavor and brews differently. The best way to control and refine the brewing process according to your own preferences is to carefully measure elements such as the origin of the beans, the degree of roasting, the amount of beans used, the degree of grinding, as well as the water parameters (coffee to water ratio, temperature, purity) and extraction time. Depending on the brewing method, you may have to consider additional factors, but the above will always affect the coffee brewing process.

Start by measuring the amount of ground coffee you used before to determine exactly how much coffee you should use, and then grind the appropriate amount of new beans.

Wish you the best of luck!

The most important chemical change that will occur in your coffee stored in a thermos will be oxidation. Oxidation is a reaction in which one or more electrons are transferred from one chemical compound to another, forming two different compounds. In coffee, the most common situation is when an oxygen molecule transfers two electrons to a compound, forming a new compound and combining with hydrogen to form water. 

This process happens when oxygen molecules (present in the air in your thermos and also dissolved in the water used to brew the coffee) come into contact with the different compounds in the coffee. Even if you didn't have any air in your thermos at all, this process would still happen because of the dissolved oxygen in the water used to make the coffee. 

Oxidation happens much faster at higher temperatures, hence the reason why cold-brewed coffee doesn't become old as quickly. When oxygen combines with hydrogen, water is formed. This hydrogen ion, when it was free, increased the acidity of the coffee. When it is no longer free and combined with oxygen, in the form of water, the pH of the coffee will increase slightly, making the coffee more bitter. This can be perceived as 'old age'. 

The compounds that oxidize are acids, flavors and oils. All of these give your coffee its great taste. As the coffee cools, the molecules begin to vibrate more slowly. This leads to a drop in temperature and will occur in any container, no matter how good it is. Since you described a situation with minimal heat loss, this process is negligible.

In summary, oxidation causes the coffee to become old. For brewed coffee, it breaks down the aromas, acids and oils - all key components of coffee flavor. It also raises the pH, making it more bitter and adding water to the mix. So no, your coffee won't taste the same at 5pm as it would if you poured it first thing in the morning. The taste of the coffee will change throughout the day.

How long will your coffee stay fresh in an ideal thermos? This is a matter of opinion. As soon as you pick the coffee from the roaster, it starts to age. As soon as you roast the beans, the aging process begins. As soon as you grind the coffee, it starts to age. As soon as you brew coffee, it starts to age. There is a saying in the coffee industry that green coffee can be stored up to 15 years, roasted coffee up to 15 days ground coffee should be used up to 15 minutes after grinding. Generally this seems to be correct except for green coffee, why? because green coffee loses 20% of its price after the first year after harvesting, which is due to the loss of its flavor value. The longer green coffee is stored, the cheaper it is.

If you have the perfect thermos, I'd say you can wait about an hour before your coffee becomes stale. This is just my opinion. The sooner you drink it, the better. Make sure there is little or no air in your thermos. You might also consider cold brewing. 

Coffee freshly roasted, contains high levels of carbon dioxide and nitrogen gases. These gases contribute significantly to nasal retrograde activity, a bit like heavily carbonated mineral water. The most noticeable taste is a metallic aftertaste. In my work, the minimum for serving and tasting is considered to be 1 day, which the coffee spends on its way to the customer, because we ship coffees on the day of roasting. After about 2 weeks, coffee has already lost nearly 33% of its flavor and aroma intensity, hence the popularity of freshly roasted coffee from local coffee roasters.

Store in a cool, dark and dry place, vacuum sealed if possible. Oils in roasted coffee degrade when exposed to air (oxidation) and heat. As with other foods, moisture accelerates the deterioration of coffee. Store coffee in fully sealed, insulated, opaque containers. If you have the option, vacuum pump the air out of the container for maximum storage stability. Following these tips should help keep your beans fresh and flavorful for as long as possible.

The history of espresso dates back to the 19th century. In 1884, Angelo Moriondo, an Italian entrepreneur, patented an espresso machine. Moriondo's machine was the first machine capable of brewing espresso in an efficient and controlled manner. In 1901, Luigi Bezzera perfected the Moriondo machine. Bezzera designed a water heating system that allowed for higher water temperature and pressure when brewing espresso. This gave the espresso a richer and more intense flavor.

In 1947, Achille Gaggia developed a new espresso brewing system that used steam to create pressure. Gaggia's system was more efficient and easier to use than Bezzer's, making espresso more accessible to a wider audience. Since the 1950s, espresso has become increasingly popular in Europe and around the world. Today, espresso is one of the most popular coffee drinks in the world. It is prepared in many cafes and restaurants, as well as in home espresso machines.

Espresso coffee is a thick, hot coffee that is made by brewing ground coffee beans under pressure. It is one of the most popular coffee drinks in the world, and is native to Italy.

To make espresso coffee, you will need:

An espresso machine

Coffee beans

A coffee grinder

A tamper

Espresso cups

Instructions:

Grind the coffee into a fine, uniform powder.

Place the ground coffee into the strainer of the espresso machine.

Press the coffee into the strainer with a tamper.

Insert the espresso machine flask into the espresso machine.

Turn on the espresso machine.

When the water starts to heat up, press the extraction button.

Extraction should take about 25-30 seconds.

When the espresso is brewed, pour it into a cup.

The espresso should have a thick consistency and a rich, intense flavor. The temperature of the espresso should be around 60°C. The pressure when brewing espresso should be about 9 bars.

If your espresso doesn't have the right consistency or flavor, it may be due to improper coffee grinding, too much or too little coffee in the strainer, too much or too little tamp pressure, or too high or too low a water temperature.

With time and practice, you will learn to make espresso with the perfect consistency and taste.

Espresso can be drunk in many different ways. The most popular way is to drink it black, without any additives. Espresso can also be served with milk and sugar to create a latte, cappuccino or mocha.

If you want to drink espresso black, it's best to drink it right away when it's fresh. Espresso can heat up quickly and become hot, so it's better to drink it quickly before it loses its flavor.

If you want to drink your espresso with milk, you can add condensed milk, frothed milk or whole milk. You can add milk to your espresso before or after it is brewed. If you add milk before brewing, it is called lungo, and if you add milk after brewing, it is called corto.

The espresso flavor is rich and intense. It contains notes of bitterness, sweetness, acidity and spiciness. The flavor of espresso depends on many factors, including the type of coffee beans used, how they were roasted, the thickness of the coffee grind, the pressure during brewing and the amount of coffee used to prepare the espresso.

Well-prepared espresso has a thick, creamy texture and a dark brown color. Crema is the foam that forms on the surface of the espresso. The crema is rich in coffee oils and gives the espresso its distinctive flavor.

Espresso can be drunk in many different ways. The most popular way is to drink it black, without any additives. Espresso can also be served with milk and sugar to create a latte, cappuccino or mocha.

Espresso is a thick, hot coffee that is made by brewing ground coffee beans under pressure. It is one of the most popular coffee drinks in the world, and is native to Italy. Espresso is made by passing hot water under pressure through finely ground coffee. This process takes about 25-30 seconds and allows the coffee to extract all of its flavor and aroma. Espresso has a thick, creamy texture and a dark brown color. Crema is the foam that forms on the surface of the espresso. The crema is rich in coffee oils and gives the espresso its distinctive flavor. Espresso can be drunk in many different ways. The most popular way is to drink it black, without any additives. Espresso can also be served with milk and sugar to create a latte, cappuccino or mocha. Espresso is rich in caffeine. One cup of espresso contains about 75 mg of caffeine, equivalent to about two cups of regular coffee. Espresso is a popular drink in many countries around the world. It is prepared in many cafes and restaurants, as well as in home espresso machines.

The number of cups of espresso one can drink per day is a matter of personal choice. Some people may experience negative health effects after drinking even one cup, while others can drink several cups a day without any problems.

It is generally considered safe to drink up to 400 mg of caffeine per day. One cup of espresso contains about 75 mg of caffeine, so you can drink up to 5 cups of espresso a day without exceeding the safe limit. However, it is important to note that caffeine can have negative effects on some people, such as pregnant and breastfeeding women, children and people with certain medical conditions. If you have any doubts, it's best to consult your doctor to find out how much espresso you can safely drink per day.

Espresso is stronger than coffee because it is made with less water and more ground coffee. Espresso is also brewed at a higher pressure, which allows the coffee to extract more caffeine and other flavor compounds. One cup of espresso contains about 75 mg of caffeine, equivalent to about two cups of regular coffee. Espresso is also richer in flavor than coffee because it contains more essential oils and other aromatic compounds.

Translated with DeepL

Espresso is stronger than cappuccino. Espresso is a thick, hot coffee that is made by brewing ground coffee beans under pressure. Cappuccino is a milk drink that is made from espresso, milk and milk foam. Cappuccino contains more milk and milk foam than espresso, so it is less strong.
One cup of espresso contains about 75 mg of caffeine, equivalent to about two cups of regular coffee. Cappuccino contains about 50 mg of caffeine.
If you are looking for a strong drink, espresso is a better choice. If you are looking for a milder drink, cappuccino is a better choice.

It is not necessary to use specialty coffee to make espresso, but it can help you get a better flavor. Espresso coffee is usually roasted darker than regular brewing coffee, which gives it a richer and more intense flavor. Espresso coffee is also ground into a finer powder to allow it to brew quickly under high pressure.
If you don't have coffee designed for espresso, you can use regular coffee, but keep in mind that it may not have as rich a flavor. You can also grind the coffee to a finer powder to improve the flavor.To prepare espresso, we recommend our special blend of Sochaccy Esclusivo Espresso beans.

Water is given to espresso coffee to dilute it and balance the strong flavor of the espresso. The water also adds moisture, which helps release the flavors of the coffee.

Espresso is a thick, hot coffee that is made by brewing ground coffee beans under pressure. Espresso has a rich, intense flavor that may be too strong for some people. Adding water to espresso dilutes the strong flavor and makes the espresso more pleasant to taste.

Water also adds moisture, which helps release the flavors of the coffee. Coffee beans contain essential oils that are responsible for the flavor of the coffee. These oils are water soluble, so adding water to espresso helps release them and give the espresso its distinctive flavor.

In addition to diluting the strong flavor and releasing the flavors of the coffee, water also adds volume to the espresso. An espresso is a small cup of coffee, so adding water helps increase the volume and makes the espresso more filling.

In summary, water is given to espresso coffee to dilute the strong flavor, release the flavors of the coffee and increase the volume.

7-8 grams of freshly ground arabica coffee beans

25-30 milliliters of water at 90-95°C

Espresso machine

Tamper

Espresso cup

Instructions:

Grind the coffee into a fine, uniform powder.

Put the ground coffee into the portafilter.

Press the coffee down with a tamper to a height of 2.5-3 cm.

Insert the portafilter with coffee into the coffee maker.

Turn on the coffee maker and wait for the water to heat up.

When the water has heated up, press the extraction button.

Extraction should take about 25-30 seconds.

When the espresso is brewed, pour it into a cup.

The espresso should have a thick, creamy texture and a rich, intense flavor. The temperature of the espresso should be around 60°C. The pressure when brewing espresso should be about 9 bars.

If the espresso does not have the right consistency or flavor, it may be due to improper coffee grinding, too much or too little coffee in the strainer, too much or too little tamp pressure, or too high or too low a water temperature.

For one espresso, use 7-8 grams of freshly ground coffee beans. If you use a coffee spoon, you will need about 2 teaspoons of coffee per espresso.

Note that the amount of coffee may vary depending on the type of coffee, the size of the teaspoon and the power of the espresso machine.

Espresso is a coffee drink that is made by brewing ground coffee beans under pressure. Espresso is usually served black, but it can also be served with milk and sugar. Coffee drinks that are made with espresso and contain milk are: latte cappuccino macchiato mocha americano ristretto lungo Espresso can also be used to make desserts such as tiramisu or panna cotta. If you are looking for a strong, intense coffee drink, espresso is a great choice. If you are looking for a milder drink, you can add milk and sugar to the espresso.

Espresso extraction time should be about 25-30 seconds. If it takes longer, the espresso may be too strong and bitter. If it takes less time, the espresso may be too weak and bland.
The extraction time depends on many factors, including the thickness of the coffee grind, the amount of coffee used to make the espresso, the water pressure and the water temperature.
To get the best espresso, it's important to experiment with different factors and find the best ratio of coffee to water, coffee grind thickness, water pressure and water temperature.
With time and practice, you will learn to prepare espresso with the ideal extraction time.