Espresso is a central part of Original Coffee and is of course used for all our espresso-based drinks in the coffee shops. Espresso brewing is a process where it is your responsibility as the coffee brewer to give the coffee proper treatment in the last part of its long journey down into your cup. The process starts with the finely ground coffee being packed into a bayonet, and then water (at 93°C) is forced through the coffee using pressure from the espresso machine, finally the espresso flows from the bayonet into the cup. At Original Coffee, we brew our espresso at 93°C, and it should take approx. 25 seconds for the water to run through the coffee. Espresso's special brewing method means that the coffee's many flavors and oils are pressed out into the cup, which is not possible with other brewing methods. The mixture of water and oils also creates espresso's characteristic crema, which is the layer of foam that lies on top of the coffee.

In our world, a properly brewed espresso is something very special. Therefore, of course, we also want you to brew your coffee at home so that you get the best possible coffee experience from our beans. Here is the brewing method we use, which we think gives the best coffee experience, but it is important to emphasize that it is not the only good method.

We most often brew as a double shot, and therefore the following instructions are based on this.