Espresso 201

It only took us four years, but we’re finally sharing the second part of our espresso-making blog! In our Espresso 101 post, we mentioned that when making modern espresso with lightly roasted coffee, it’s best to have outrageously long shot times (40, 50, 60 seconds or even longer) in order to get shots that are sweet, fruity, and full of character and complexity. Now, we’re focusing on pressure and flow rate to actually make that happen.