Authentic Italian espresso is defined by simplicity, precision, and balance. In Italy, espresso is not about oversized drinks or complex recipes; it is a short, intense extraction designed to highlight aroma, body, and crema in just a few seconds. What makes Italian espresso truly authentic is the combination of proper technique, medium-roasted beans, correct water temperature, and immediate consumption. When these elements come together, the result is a rich, concentrated coffee that reflects how Italians prepare and enjoy espresso at home every day.
Traditionally, Italians rely on Italian espresso beans that are medium-roasted and non-oily, allowing flavor and crema to develop during extraction rather than before brewing.
How to Brew the Perfect Traditional Italian Espresso
In Italy, espresso is more than coffee, it’s a daily ritual. To recreate an authentic Italian espresso at home, start with fresh, high-quality beans, ground moments before brewing. Medium-roasted Italian blends are traditionally preferred, as they preserve balance, crema, and aroma rather than surface oils.
Step-by-Step Guide
- Use a fine espresso grind, similar to fine table salt. Dose 7–9 g for a single shot or 14–18 g for a double.
- Apply firm, level pressure to create a uniform coffee bed and ensure even extraction.
- Set your espresso machine temperature between 90–92°C (194–198°F).
- Extract for 25–30 seconds, yielding approximately 40–50 ml for a double shot.
- A proper Italian espresso produces a thick, golden-brown crema that remains stable for at least one minute.
- Espresso should be enjoyed immediately after brewing to preserve aroma, flavor, and crema.
The experience is completed by serving espresso in thick-walled porcelain, which is why Italian espresso cups are designed to retain heat, protect crema, and preserve aroma until the final sip.
Pro Tip:
If the shot flows too quickly, grind slightly finer; if extraction is too slow, grind coarser. Always use filtered water to maintain clarity and balance in the cup.
