Espresso at Home: Your Step-by-Step Guide
How we start our day sets the tone for everything that follows.
For some, it’s a slow morning watching the sun creep in and that first sip of coffee hitting just right. For others, it’s a quick stop into the café before the commute. However it looks, that first cup feels a little sacred — a moment that’s yours before the day really begins.
For us, there’s something special about making espresso at home. It’s part ritual, part science, and deeply satisfying when you get it just right.
In the café, we often hear people hesitate to try making espresso at home. Some aren’t sure what kind of coffee is “allowed” in their machine. Others get discouraged when their latte art doesn’t pour perfectly on day one.
The truth is, making great espresso drinks at home isn’t complicated — you just need a bit of guidance. That’s why we put together this step-by-step guide to help you pick the right beans, dial in your grind, and build café-style drinks in your own kitchen.
START WITH THE RIGHT COFFEE BEANS
Don’t be fooled by marketing labels that say “Espresso Roast”—that’s not the only kind of coffee you can use in your espresso machine. Any coffee can be brewed for espresso.
Traditionally, an espresso roast meant something very dark and bold. These days, most coffee lovers prefer a more balanced flavor—something that isn’t as “burnt” and the tasting notes they enjoy most.
If you like a chocolatey, smooth, full-bodied cup, look for coffees with those descriptors. They’re especially great if you plan to pair your espresso with milk for lattes or flat whites, since those flavors shine through beautifully.
If you lean toward fruit-forward, bright, or complex coffees, those work wonderfully too — they make a standout straight espresso, americano or a small milk drink.
What matters most is quality. Choose a well-roasted coffee, and from there, you get to decide how you want your espresso to taste.
GET THE GEAR
A few essentials will help you level up!
ESPRESSO MACHINE
Budget:
Design-forward:
Splurge:
GRINDER
A burr grinder is key for consistency. Fellow Opus or Mahlkonig X54
SCALE
Precision makes all the difference. Hario or Acaia Pearl
TAMPER
For a firm, level coffee bed. Barista Basics, check with your espresso machines portafilter size
MILK PITCHER
essential for steaming and pouring. Barista basics, 12oz pitcher for ~8oz drinks, 20oz pitcher for ~12oz drinks
KNOCK BOX + BRUSH
Optional, but keeps things tidy. Knock box and brush
GLASSWARE
Some favs:
PULLING THE SHOT
Many home machines take care of the mechanics for you, but it helps to understand the rhythm:
Turn on and warm up the machine, leaving the portafilter in the grouphead to warm as well.
Remove the portafilter and dry the basket.
Weigh 18–20g of whole beans.
Grind on a very fine setting, directly into the portafilter. (Always grind fresh, right before brewing.)
Distribute the grounds by gently tapping or using a distribution tool.
Tamp once, flat and firm, for a level bed. Wipe stray grounds from the rim.
Lock in the portafilter. Place your cup on a scale under the spouts and tare to “0.”
Pull the shot—hit start and begin a timer. Aim for the first drop at 6–10 seconds, then a steady stream like warm honey.
Stop around 36–40g of espresso at 25–30 seconds.
Taste your espresso. Too sour? Grind finer. Too bitter? Grind coarser. If it runs too fast, grind finer. Runs too slow, grind coarser.
MAKE IT YOUR OWN
Once you’ve got the shot, the fun begins:
Froth milk for a silky latte.
Serve it bold as a straight espresso or cortado.
Shake with vodka for an espresso martini
Add syrup, sprinkle cinnamon, or pour it over ice—whatever fits the moment.
STEAMING MILK AT HOME
Fill a pitcher one-third with cold milk. Submerge the wand just under the surface, kick on the steam and gently pull up until you hear that soft paper-tearing sound for a few seconds to create a thin layer of microfoam. Then dip slightly deeper to create a whirlpool (20-30seconds). Stop when the pitcher feels hot to the touch (140–150°F). Tap and swirl to finish with glossy, latte-ready milk.
Troubleshooting:
Big bubbles → wand too high, sink a little deeper into the milk
Screeching sound → wand too deep or angled wrong, lower the pitcher slightly until you hear that paper tearing sound, then descend back to the deeper position
Thin, watery milk → overheated
No foam → not enough air at the start
POURING FOR LATTE ART
Once your milk is silky and glossy, swirl the pitcher. Start by pouring your milk slowly from a few inches above the cup to integrate the milk with the espresso. As the cup fills, bring the spout closer and pour a bit faster — this is when the foam rises to the surface. With a steady hand, you can rock gently side to side for a heart or let the milk stream cut through for a simple leaf. The key to creating good art is smooth, shiny milk. The other is practice, practice, practice. Why can baristas pour beautiful art in the shop and you can’t at home?
It’s not your equipment — it’s just practice. We pour hundreds of drinks a day, while you might only pour a few each week. The more often you practice and fine-tune your technique, the sooner you’ll start to see those shapes and patterns come to life.
The real beauty of espresso at home is that it’s yours—your ritual, your flavor, your perfect cup. From the hiss of the steam wand to the scent of freshly ground beans, it’s a process that feels almost sacred, yet beautifully ordinary.
