Mastering Traditional Italian Espresso

How to Brew the Perfect Traditional Italian Espresso

In Italy, espresso is more than coffee — it’s a ritual. To recreate it at home, use fresh, high-quality beans like Tonino Lamborghini’s blends, ideally ground moments before brewing. For a truly authentic experience, we recommend our Black Blend for a bold, full-bodied shot or our Platinum Blend for a smooth, refined cup.

Step-by-Step Guide

1. Use a fine espresso grind, like fine table salt. Dose 7–9g for a single shot or 14–18g for a double.
2. Apply firm, level pressure to create a uniform coffee bed.
3. Set your espresso machine to 90–92°C (194–198°F).
4. Aim for 25–30 seconds for a double shot, yielding about 40–50 ml.
5. A perfect Italian espresso has a thick, golden-brown crema that lasts for at least 1 minute.
6. Espresso should be enjoyed right after brewing to preserve aroma, flavor, and crema.
   

Pro Tip: If the shot runs too quickly, grind finer; if too slowly, grind coarser. Use filtered water for a clean, balanced taste.