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Here’s how you can craft great espresso with Robert Harris.  We’re dedicated to crafting great coffee and we want you to have the skills to finish what we’ve started.

An 'espresso' is basically 25-30mls of hot water, forced under high pressure through 9-12 grams of very finely ground coffee, over a period of approximately 20-30 seconds. Such a small amount of water being forced through such a large amount of coffee results in an intense 'liqueur' of coffee.

The signature of a good espresso shot is the 'crema' the creamy reddish-brown texture that forms on the surface. It is the tasty reward for fresh, properly roasted coffee, extracted well.

If you're preparing espresso at home, make sure the coffee you use is ground ultra-fine. If the coffee is too coarse, the espresso will be watery and bitter.

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