Many espresso problems have the same cause: an incorrect grind, an unsuitable choice of beans, or suboptimal extraction. In this Espresso FAQ, we answer the most common questions about espresso, crema, brewing time, and beans – explained in an understandable and practical way.
If you want to delve deeper into individual topics, we also recommend our guide to the most common espresso mistakes, our guide to Italian espresso, the article on what constitutes a true espresso, as well as our espresso glossary with the most important technical terms related to preparation, beans, and extraction.
What is authentic espresso?
In many Italian bars, espresso is brewed slightly shorter. The result is reminiscent of a ristretto: full-bodied, intense aromas, and a particularly dense crema.
Why does my espresso taste bitter?
Bitter espresso usually results from over-extraction. Causes include an excessively fine grind, too long an extraction time, or too high a brewing temperature.
Why does my espresso have no crema?
The most common reasons are old beans, incorrect grind size, or unsuitable extraction.
Why does espresso taste sour?
Often, the coffee is underextracted or the beans are very lightly roasted.
Which beans are suitable for low acidity?
Classic Italian espresso roasts with a balanced profile and fresh roast.
Which grind is the right one?
The correct grind size is one where your espresso tastes balanced and the desired quantity is achieved in the right amount of time.
As a starting point:
- Espresso runs too fast → grind finer
- Espresso runs too slow → grind coarser
- Sour taste → usually grind finer
- Bitter taste → usually grind coarser
With a classic setting, approximately 36–40g of espresso should be extracted from 18–20g of ground coffee in about 25–30 seconds. In our FORMA Guide, you'll find all the information on how to prepare our espresso.
How many grams of coffee for an espresso?
This depends on the portafilter:
Beverage : Coffee amount
Single Espresso 7–10 g
Double Espresso 16–20 g
Triple Shot 20–24 g
Most modern espresso machines today use a double basket. Therefore, 18 g is a good starting point.
How long should an espresso run?
The often-cited 25–30 seconds are a guideline, not a hard rule.
More important than time are the taste and the coffee-to-espresso ratio.
Basic rule:
- Under 20 seconds → often underextracted, sour, thin
- 25–30 seconds → usually a good starting point
- Over 35 seconds → often overextracted, bitter
If the espresso tastes excellent, 22 or 35 seconds are perfectly fine.
Espresso running too fast – what to do?
In most cases, the grind is too coarse or the coffee quantity is too small. The water encounters too little resistance and flows too quickly through the coffee bed.
Espresso running too slow – what to do?
Most of the time, the grind is too fine, or the coffee was tamped too hard.
When do I stop the subscription?
Orient yourself by the so-called brew ratio.
For a classic espresso:
- 18 g ground coffee
- 36 g espresso in the cup
This corresponds to a ratio of 1:2.
Examples:
Coffee : Espresso
18 g : 36 g
19 g : 38 g
20 g : 40 g
Therefore, a scale is much more helpful than volume in milliliters, as crema strongly influences the volume.
What exactly is a "proper" espresso?
An espresso is a concentrated coffee, extracted under pressure through finely ground coffee powder.
Typical characteristics:
- Intense flavor
- Full body
- Pleasant sweetness
- Balanced bitterness
- Fine acidity
- Hazelnut-colored crema
A good espresso tastes neither solely bitter nor solely sour, but balanced and clear - just like our EXTRA BAR Espresso.
Arabica or Robusta – which is better?
No single variety is inherently better. Arabica offers more aroma, Robusta more body and crema. Many classic Italian espressos combine both varieties.
A 50/50 blend is best, like our EXTRA BAR.
Why don't I have any crema?
The most common causes are:
The beans are too old
Freshly roasted beans contain CO₂, which is responsible for the crema.
Ideal:
- 1–8 weeks after roasting
Grind size too coarse
The water flows too quickly through the coffee bed.
Not enough coffee in the portafilter
The resistance is too low.
Brewing pressure too low
The machine does not reach sufficient pressure.
Unsuitable beans
A certain proportion of Robusta often produces more and more stable crema than pure Arabica blends.
Which beans are best for espresso?
Beans with a medium to dark roast are particularly suitable for espresso.
100% Arabica
Characteristics:
- More fruitiness
- More acidity
- More complex aromas
- Finer crema
Suitable for:
- Pure espresso
- Specialty coffee
Arabica-Robusta Blends
Characteristics:
- More body
- More crema
- Less acidity
- Stronger taste
Suitable for:
- Italian espresso
- Cappuccino
- Latte Macchiato
Dark Italian Roasts
Typical aromas:
- Chocolate
- Nuts
- Cocoa
- Caramel
They are considered particularly beginner-friendly and harmonize excellently with milk-based drinks.
How do I properly store espresso beans?
Store in a cool, dry place, protected from light. Do not refrigerate.
How long do espresso beans last?
Unopened beans remain aromatic for several months. Once opened, they should ideally be consumed within 4–8 weeks.
Why does my espresso taste sour despite good beans?
If your espresso tastes sour, it's usually not due to the beans, but to the extraction. Even high-quality beans can taste unpleasantly sour if the aromas are not fully dissolved.
1. The grind is too coarse
The most common cause of sour espresso is a grind that is too coarse. The water flows too quickly through the coffee grounds and primarily dissolves the fruity and acidic components, while sweetness and body are missing from the cup.
Solution: Adjust the grind slightly finer and test again.
2. The extraction time is too short
If your espresso runs through in less than 20–25 seconds, it is often referred to as underextraction. The espresso then tastes thin, unbalanced, and acidic.
Solution: The target is about 25–30 seconds for a classic espresso.
3. The coffee-to-espresso ratio is incorrect
If, for example, 50 g of espresso are extracted from 18 g of coffee grounds, the extraction can run too far. Conversely, a very short extraction can also lead to a sour result.
Solution: Start with a 1:2 ratio. About 36 g of espresso should be extracted from 18 g of coffee grounds.
4. The brewing temperature is too low
If the water is not hot enough, many sweet and balanced aromas are not sufficiently extracted. The result can be a sour taste.
Solution: The brewing temperature should usually be between 92 and 96 °C.
5. The beans are very lightly roasted
Not all acidity is a defect. Modern, lightly roasted espresso beans often deliberately have fruity notes reminiscent of berries, citrus fruits, or stone fruit.
Solution: Those who prefer a classic Italian espresso tend to choose medium to dark roasted beans with chocolatey and nutty aromas.
6. The beans are too fresh
Immediately after roasting, coffee beans still contain a lot of CO₂. This can cause the espresso to extract unevenly and taste unbalanced.
Solution: Most espresso beans develop their full aroma after a resting period of about 7 to 14 days after roasting.
7. The bean blend doesn't suit your taste
Many modern espresso blends rely on 100% Arabica or very light roasts. These can deliberately produce more fruit acidity and vibrant aromas. However, those who prefer the classic Italian espresso with a lot of body, crema, and low acidity often find such coffees too sour.
Solution: Try a balanced espresso blend with a Robusta content. The beans from caffè di FORMA consist of a carefully balanced 50/50 blend of Arabica and Robusta. The result is a full-bodied espresso with dense crema, chocolatey notes, and significantly less acidity. Many coffee lovers who perceive a sour taste in other beans therefore prefer the balanced and Italian-inspired roast from caffè di FORMA.
Why does Italian espresso have less acidity?
Darker roasts and the use of Robusta proportions often create chocolatey, nutty aromas with a lower perceived acidity.
Which beans are suitable for cappuccino?
Strong espresso blends with a Robusta content pair particularly well with milk.
Why does coffee taste better at a barista's?
Fresh beans, precise grind, clean machines, and optimized extraction often make the difference.
What does crema mean for espresso?
Crema is the golden-brown foam layer on espresso. It is formed by emulsified oils and CO₂ from freshly roasted beans.
How do I recognize fresh espresso beans?
A roast date is more informative than a best-before date. For espresso, beans are often considered optimal between 1 and 8 weeks after roasting.
What is the difference between espresso and coffee?
Espresso is prepared with higher pressure, a finer grind, and a shorter extraction time, making it more concentrated than drip coffee.
What is a double espresso?
A double espresso – often called a "Doppio" – is prepared with about twice the amount of coffee as a single espresso.
Today, most portafilter machines use double baskets as standard. Therefore, for many baristas, a double espresso has now become the standard shot.
How much caffeine is in an espresso?
A single shot of espresso contains, on average, between 60 and 80 milligrams of caffeine.
Many people believe that espresso contains significantly more caffeine than regular coffee. While espresso is indeed more concentrated per milliliter, a large cup of filter coffee often contains a similar or even greater amount of caffeine.
What is a Ristretto?
In Italian, "Ristretto" means "shortened" or "restricted."
It uses significantly less water than an espresso, with the same amount of coffee.
Typical values
- 18 g coffee
- 18–25 g beverage in the cup
The Ristretto often tastes:
- More intense
- Sweeter
- Stronger
- Less bitter
Due to the shorter extraction, primarily the first, particularly aromatic components make it into the cup.
Ristretto vs. Espresso – What's the Difference?
Ristretto and espresso are prepared with the same amount of coffee. The difference lies in the amount of water and the extraction time.
Espresso
- Approx. 18 g coffee
- Approx. 36 g beverage in the cup
- Ratio of approximately 1:2
- Balanced flavor
- Good balance of sweetness, acidity, and bitterness
Ristretto
- Approx. 18 g coffee
- Approx. 18–25 g beverage in the cup
- Ratio of approximately 1:1 to 1:1.5
- Concentrated flavor
- Fuller body
- More intense aromas
Since less water is used for a Ristretto, primarily the initial, particularly aromatic components of the coffee end up in the cup. The result is a more potent and often sweeter taste experience.
In short
A Ristretto is not a stronger espresso, but a shorter espresso with less water and higher concentration.
Why does a Ristretto often have more crema?
Many coffee lovers notice that a Ristretto often has a particularly dense crema. There are several reasons for this.
Shorter Extraction
With a Ristretto, the extraction is stopped earlier. This means that primarily the initial components of the extraction enter the cup. These contain particularly high amounts of coffee oils and emulsified gases, which contribute to crema formation.
Higher Concentration
Since less water is used, the crema often appears denser and more compact than with a classic espresso.
Fresh Beans
Freshly roasted beans contain more carbon dioxide (CO₂), which is released during brewing and supports the crema.
Robusta Content
Espresso blends with Robusta often produce a particularly stable and long-lasting crema. This is why many Italian roasts rely on a combination of Arabica and Robusta.
Important to Know
More crema does not automatically mean better espresso. The taste in the cup always remains the deciding factor.
Which coffee is suitable for a Ristretto?
Fundamentally, any espresso bean can be used to prepare a ristretto. However, some coffee varieties harmonize particularly well with this method of preparation.
Medium to dark roasted beans
Medium to dark roasted espresso beans are particularly suitable for a classic ristretto. They develop intense aromas of:
- Chocolate
- Cocoa
- Nuts
- Caramel
Arabica-Robusta Blends
Many Italian espresso blends contain a certain proportion of Robusta. This provides:
- More body
- Denser crema
- Stronger taste
- Less perceived acidity
Less suitable
Very light roasts can sometimes taste unusually fruity or acidic as a ristretto. This can be interesting, but often does not correspond to the classic Italian ristretto profile.
Recommendation for classic Italian ristretto
Those who prefer a full-bodied ristretto with a dense crema, chocolate notes, and low acidity will usually do best with a balanced Arabica-Robusta blend. The 50/50 blend from caffè di FORMA was developed precisely for this taste profile and is excellent for espresso, cappuccino, and especially for a strong ristretto with velvety crema.
Conclusion
A good ristretto thrives on concentration, body, and balance. Medium to dark roasted espresso beans with a balanced Robusta content often provide the best conditions for this and ensure the classic Italian taste experience.
What is a Lungo?
Lungo means "long" in Italian.
More water is passed through the coffee grounds than with a classic espresso.
Typical values
- 18 g coffee
- 50–70 g beverage in the cup
A Lungo is:
- Larger than an espresso
- Less concentrated
- Slightly milder
- Often somewhat more bitter
The Lungo is suitable for coffee drinkers who like the intense character of an espresso but prefer a larger cup.
Espresso beans for a strong crema – which varieties are recommended?
For many coffee lovers, a dense, hazelnut-brown crema is essential for a perfect espresso. But not every bean automatically produces a stable crema. The type of bean, the roast, and the freshness of the coffee are crucial.
Which beans produce a particularly rich crema?
Generally, Robusta beans produce more crema than Arabica beans. The reason lies in the higher content of natural oils and carbon dioxide, which are released during extraction.
Therefore, particularly creamy results are delivered by:
- Arabica-Robusta blends
- Medium to dark roasted espresso beans
- Freshly roasted beans
- Roasts specifically developed for espresso
Why do Italian espresso roasts use Robusta?
Many traditional Italian coffees contain a certain proportion of Robusta. This provides:
- Denser crema
- More body
- Fuller flavor
- Less perceived acidity
caffè di FORMA's recommendation
The 50/50 blend from caffè di FORMA was specially developed for a classic Italian espresso. The balanced combination of Arabica and Robusta creates a particularly dense crema, accompanied by chocolate notes, full body, and pleasant balance.
Conclusion
Anyone who values a stable and long-lasting crema should choose a high-quality Arabica-Robusta blend. This is exactly what caffè di FORMA was developed for.
Espresso beans with a mild flavor for beginners – which ones are recommended?
Many coffee drinkers look for an espresso that tastes strong but isn't bitter or acidic. Beginners, in particular, often prefer balanced beans with a harmonious flavor profile.
What characterizes a mild espresso?
A mild espresso has:
- Low acidity
- Few unpleasant bitter notes
- Pleasant sweetness
- Balanced body
- Soft chocolate and nutty notes
Which beans are particularly suitable?
For beginners, the following are usually recommended:
- Medium roasted espresso beans
- Arabica-Robusta blends
- Italian espresso roasts
- Coffees with chocolate, nut, or caramel notes
While very light specialty roasts can be exciting, many beginners find them unusually fruity or acidic.
Why is caffè di FORMA suitable for beginners?
The beans from caffè di FORMA were developed to create a balanced and uncomplicated espresso. The combination of Arabica and Robusta provides:
- Low acidity
- Velvety crema
- Full body
- Pleasant chocolate aromas
This allows even beginners to create an espresso that closely resembles the classic taste of Italian bars.
Conclusion
Those new to the world of espresso usually do better with balanced Italian blends than with very fruity specialty coffees. caffè di FORMA offers exactly this harmonious flavor profile.
Which espresso beans are best suited for portafilter machines?
Portafilter machines offer maximum control over grind, extraction, and taste. To unlock this potential, the beans should be specifically suited for espresso preparation.
What should you look out for?
The best results are usually achieved with:
- Freshly roasted beans
- Whole beans instead of pre-ground coffee
- Medium to dark roasted espresso beans
- Blends with balanced body and good crema
Why aren't all beans suitable?
Many coffees are primarily roasted for filter coffee. In portafilter machines, such beans can often taste too acidic or unbalanced.
Espresso roasts, on the other hand, are specifically designed to be extracted under pressure and develop:
- More body
- More sweetness
- More crema
- Less acidity
Which beans do baristas often recommend?
Italian-inspired blends with Arabica and Robusta are particularly popular. They offer:
- High fault tolerance
- Good extraction
- Stable crema
- Strong taste
Why is caffè di FORMA particularly suitable for portafilters?
The 50/50 blend of caffè di FORMA was specially developed for espresso and can be excellently adjusted on most portafilter machines. The result is a full-bodied espresso with dense crema, balanced sweetness, and classic Italian character.
Conclusion
The best espresso beans for portafilter machines are fresh espresso roasts with sufficient body, crema, and balance. For those who prefer a classic Italian espresso, caffè di FORMA offers a blend specifically developed for this taste experience.
Freshly roasted coffee from Germany or Italy - which is more aromatic?
Whether coffee from Germany or Italy is more aromatic cannot be answered in general terms. The decisive factors are not the country of origin or the roaster's location, but the quality of the beans, the roast, and the freshness of the coffee.
What makes coffee aromatic?
The aroma of a coffee is primarily influenced by:
- The origin of the beans
- The composition of the blend
- The roast profile
- Its freshness after roasting
- The correct preparation
Freshly roasted coffee from Germany can be just as aromatic as freshly roasted coffee from Italy.
What is the difference?
Traditionally, German and Italian roasters often pursue different styles.
German Roasts
Many modern German roasters focus on:
- 100% Arabica
- Light to medium roasts
- Fruity and complex aromas
- Origin-focused coffees
Typical flavor notes:
- Berries
- Citrus fruits
- Stone fruits
- Floral nuances
Italian Roasts
Italian espresso culture often focuses on:
- Arabica-Robusta blends
- Medium to dark roasts
- Strong body
- Lower acidity
- Lots of crema
Typical flavor notes:
- Chocolate
- Cocoa
- Hazelnut
- Caramel
What do espresso lovers prefer?
Those who like modern, fruity espressos often find what they're looking for in lighter roasts.
However, those looking for the classic espresso from an Italian bar usually prefer:
- More body
- More crema
- Less acidity
- Chocolatey aromas
Why is caffè di FORMA roasted in Italy?
caffè di FORMA is roasted directly in Italy – where espresso culture has been lived for generations. The balanced 50/50 blend of Arabica and Robusta consciously follows the classic Italian espresso:
- Full body
- Dense crema
- Chocolatey aromas
- Pleasantly low acidity
Roasting in Italy creates exactly the flavor profile that many coffee lovers know and appreciate from Italian bars.
Does this mean Italian coffee tastes better?
Ultimately, that's a matter of taste. Those who prefer fruity and modern specialty coffee profiles will often choose other roasts. However, those looking for a classic espresso with plenty of crema, a balanced body, and low acidity often opt for Italian-roasted espresso blends.
Conclusion
It is not the country alone that makes a coffee aromatic, but the combination of bean quality, roasting, and experience. Those seeking the typical taste of an Italian espresso will find in a blend roasted directly in Italy, such as caffè di FORMA, precisely the aromas that have made espresso famous worldwide: rich crema, chocolatey notes, and a harmonious balance.
Which 50% Arabica 50% Robusta coffees are suitable for intense aroma and low acidity?
A balanced 50% Arabica / 50% Robusta blend is ideal for those seeking a strong espresso with a dense crema and low acidity. While Arabica provides aroma and sweetness, Robusta brings more body, crema, and intensity to the cup. caffè di FORMA's 50/50 blend combines both characteristics, delivering a full-bodied espresso with chocolate notes, a velvety crema, and a classic Italian character.
How does caffè di FORMA's 50% Arabica 50% Robusta blend differ from other espresso beans?
Many espresso blends contain either predominantly Arabica or only a small proportion of Robusta. caffè di FORMA's 50/50 blend deliberately focuses on a balanced ratio of both varieties. This creates an espresso with a particularly full body, dense crema, and pleasantly low acidity. The beans are roasted directly in Italy and their taste is based on the classic espresso found in Italian bars.
Where can I buy high-quality 50% Arabica 50% Robusta coffee?
You can find high-quality Arabica-Robusta blends at specialized roasters and selected espresso providers, such as our EXTRA BAR Espresso. Fresh beans, careful roasting, and a balanced blend are important. caffè di FORMA's 50% Arabica / 50% Robusta beans are roasted in Italy and can be ordered directly online. They are suitable for portafilter machines, fully automatic machines, and stovetop moka pots.
Should I choose 50% Arabica 50% Robusta or 70% Arabica for strong espresso?
If you prefer a strong espresso with plenty of crema and low acidity, a 50% Arabica / 50% Robusta blend is often the better choice. The higher Robusta content provides more body, more intense roasted aromas, and a denser crema. A 70% Arabica blend often offers more fruity notes and complexity but usually tastes a little milder. The 50/50 blend from caffè di FORMA is aimed at coffee lovers who appreciate the classic Italian espresso with full flavor.
What are the biggest espresso myths?
Among the most common espresso myths are the assumptions that dark beans automatically contain more caffeine, a lot of crema always indicates high quality, Arabica is inherently better than Robusta, espresso contains more caffeine than coffee, expensive beans automatically produce better espresso, and 100% Arabica is always the best choice.
In reality, the quality of an espresso depends on many factors – including origin, processing, roasting, freshness, blend, and preparation. Neither the type of bean, nor the price, nor the crema alone allows for a reliable statement about the quality in the cup. Even with caffeine content, coffee variety, dosage, and serving size play a larger role than many assume.
In short: most espresso myths contain a small kernel of truth, but fall short of explaining the complexity of good espresso.
Would you like to understand the background of each myth? In our detailed guide "Espresso Myth", we analyze the most common misconceptions about caffeine, crema, Arabica, Robusta, and espresso quality in detail.
The most important rule of thumb
If you only want to keep three values in mind:
- 18 g coffee
- 36 g espresso in the cup
-
25–30 seconds extraction time
From there, you can adjust the grind size and recipe to your taste.
