Yes, you can tamp espresso twice, but most experts recommend a single, firm, level tamp for consistency, as double tamping (especially in two separate batches) risks creating uneven pucks or channels, leading to inconsistent extraction; however, a light second tamp to clean up stray grounds after a single main tamp is acceptable, and some baristas find success with light/heavy tamp combos, though data suggests little performance difference.
Many people tamp more than once, and so do I. I don't have a good reason to tamp more than once other than feeling confidence in my tamp. This data doesn't support double tamping being better or worse than single tamping.
The "espresso 30-second rule" is a widely used guideline suggesting an ideal espresso shot should extract in 25-30 seconds for a balanced flavor, acting as a starting point for dialing in your grind size and brew ratio, though taste remains the ultimate judge, as factors like roast level and machine type can alter this. Timing usually starts when the pump activates, but some prefer from the first drip; shots under 20 seconds are often sour (under-extracted), while over 35 seconds can be bitter (over-extracted).
Tamp twice. For the first tamp, apply a light amount of pressure to form a puck shape and for the second use give it a bit more force and press heavily down to remove any obvious spaces between the grinds.
The "1:2 rule" in espresso is a widely used starting point for brew ratio, meaning for every 1 part of dry coffee grounds (dose), you aim for 2 parts of liquid espresso (yield) by weight, typically achieved in 25-32 seconds. For example, 18g of coffee grounds (dose) should yield about 36g of liquid espresso (yield), creating a balanced, flavorful, and less bitter shot, though it's a guideline, not a strict law, with variations like 1:1.5 (stronger) or 1:2.5 (lighter) used to adjust taste.
The "2-hour coffee rule" suggests waiting 90 minutes to 2 hours after waking up to drink your first cup of coffee to optimize caffeine's effects, avoid interfering with your natural cortisol spike (which peaks shortly after waking), and potentially prevent afternoon energy crashes. This timing allows caffeine to work better when cortisol levels naturally drop and adenosine (the chemical that makes you sleepy) builds up, leading to better focus and alertness later in the day, though individual experiences vary.
Mistake #1: Using Old Coffee Beans. Mistake #2: Using the Wrong Coffee Grind. Mistake #3: Forgetting to Clean Your Espresso Machine. Mistake #4: Tamping Your Coffee Incorrectly. Mistake #5: Not Preheating Your Machine and Cups.
The Golden Rule
A reliable method for judging your extraction times is by following the “Golden Rule” which states that a double shot of espresso should result in about 2-2.5 fluid oz and take about 20-25 seconds to extract.
For espresso, the key is a consistent 9 bars of pressure, not the 15 or 20 bars advertised on machines; higher pump pressure (20 bar) provides a helpful buffer for beginners, compensating for inconsistencies in grind or tamping, while a good 15-bar machine with an Over-Pressure Valve (OPV) also achieves the ideal 9 bars, with stability and control being more important than the maximum number. A 20-bar machine offers more power, potentially better for uneven grinds and quicker recovery, but a quality 15-bar machine with proper regulation can brew excellent espresso too, making consistent 9-bar pressure the real goal.
An espresso shot is typically 30ml (1 ounce) for a single and 60ml (2 ounces) for a double, but the volume can vary; it's often better to think in terms of weight (grams) for consistency, as a double shot uses around 14-18 grams of coffee grounds to produce that ~60ml volume, with "doppio" (double) being the standard in many places today.
How Many Espresso Shots in a Day Are Safe to Drink? Espresso is small but strong. For most adults, 4 to 5 espresso shots a day is the limit. Go over that, and you risk jitters, anxiety, or worse.
The espresso needs to be packed firmly into the portafilter, but not too tightly. Although the water shouldn't be able to flow through the espresso grounds too easily or too quickly, it shouldn't be too hard for the water to flow either.
Too much more than 9-bar can result in a burnt-tasting espresso, while too less than 9-bar will produce a weak and overly bright shot. When pulling an espresso shot, the barista should always start by achieving the recommended 9-bar of pressure.
The healthiest coffee is organic, single-origin and free from additives. Look for beans that are freshly roasted and certified organic or fair trade to minimize exposure to chemicals and support ethical farming.
The 80/20 rule for coffee (Pareto Principle) means 80% of your flavor comes from 20% of the effort, focusing your energy on key variables like fresh, quality beans, proper grind size, good water, and correct ratio, rather than obsessing over every minor detail. It suggests prioritizing high-quality beans and core techniques to get the best flavor, recognizing that superior beans in a decent brew beat average beans in a perfect brew, with the remaining 20% of effort refining the process for a great cup.
The 4 M's of Espresso — Miscela, Macinatura, Macchina, Mano. (That's blend, grind, machine, and hand — for the non-Italian speakers.) Let's break it down the 787 Coffee way, so you can make better coffee at home, learn more about the process, and fall even deeper in love with what's in your cup.
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There is also some evidence that drinking coffee can reduce your risk of liver damage like scarring and cirrhosis. Beneficial effects have been found for filter, espresso, and instant coffee. But drinking coffee cannot always prevent liver disease.
Coffee in the morning can have some potentially adverse effects on the body—dehydration, upset stomach, and cortisol level increases, to name a few.
Medical experts advise using unsweetened cocoa powder to boost heart health via powerful flavour flavanols. This addition increases nitric oxide production, which relaxes blood vessels and improves overall blood circulation.
The 1-week coffee rule refers to a recommended approach to cutting out coffee, where you gradually reduce your coffee intake over a week.