You wake up in the morning, and all you want is a cup of hot coffee. However, your favorite coffee shop is not open yet. What will you do? Are you going to go to a grocery store for a usual cup of coffee choice or order an iced black tea from Starbucks? Well, there is actually another option that will provide a little more satisfaction – you will make espresso with regular ground coffee beans at home! There are many benefits when you make espresso at home rather than buying from a café shop, such as lower prices and the ability to create flavors taste you love.
We can understand that Espresso is a concentrated form of brewed coffee. It has made by forcing hot water under pressure through finely ground beans that have been compacted into a puck or group called a “puck”. The flavor to be strong because it only contains 1/3 the amount of water as regular drip brews. This means that there are more proteins in the liquid, which gives it its rich aroma and flavor profile.
Can you make espresso with regular coffee? It is important to know the basics before you start experimenting on your own. It will take some trial and error in the first time but it is worth figuring out how to do this. On today’s topic, we will share a few ideas that help you make delicious espresso using regular ground coffee beans and why it might be worth the extra effort. We hope you enjoy this article and find it helpful in creating the perfect cup of coffee for the full energy day!
What is espresso?
Espresso (ess-PRESS-oh) is a type of coffee beverage that originated from Italy. It is a concentrated coffee in liquid form, and it has usually served with a small amount of hot water to make a “cappuccino” or mixed with milk to make “latte”.
In order to get that well-known bitter taste, espresso has made by forcing pressurized steam through finely ground dark roast coffee beans. In recent years, new technologies have allowed for better quality control over ground coffee used in espresso machines so you do not need as much pressure during extraction.
While espresso has the reputation of being high in caffeine, it all depends on how much you drink. Espresso contains about from 29 to 100 milligrams of caffeine in a single shot, often hovering around 75 milligrams. Since espresso has be made with any kind of coffee, the acidity in espresso will vary depending on the roast. Lighter roasts are more acidic since darker roasts tend to hide the bean’s natural acidity. Many coffee shop espressos are a darker roast, making espresso slightly less acidic than some brewed coffee.
Nowadays, Espresso is not only the especially loved drink in Italy, but also it has become one of the most popular ways for people around the world to enjoy their morning cup.
What are the difference between espresso and drip coffee?
Can you make espresso with regular coffee? In this post, we will show some basic differences between espresso and drip/filter coffee, including the preparation; serving size; the caffeine contain and the taste.
The preparation method
Drip/filter/ pour-over coffee is a method of brewing where hot water drips over freshly ground coffee. This allows the drinker to have a cup with high quality flavor and aroma without any bitter after taste. To achieve this, it requires more work than most other methods by requiring you to grind beans fresh for each brew but also allowing you complete control over how your final cup will taste. It is takes time because it relies on the slow filtering of hot water through your coffee ground. This means several minutes stand between you and fresh coffee.
On the contrary, Espresso is a short shot of coffee that is made when water at pressure is use to brew coffee beans. The entire brewing process of a single or double measure of espresso should be anywhere from 22 to 30 seconds, producing 30ml of intense black coffee. It is difficult to give a specific “time” but this optimum range ensures that almost any coffee blend or single origin coffee has its nuanced savor and character extracted.
Despite differences in pressure between the preparation method of drip coffee and espresso, they share one very important similarity: brewing temperature. The ideal brewing temperature for any coffee is between 195 and 205 degrees Fahrenheit. If the lower temperature, the flavor extraction will be suffered, producing a lackluster beverage. Contrary to higher temperature, extraction is the least of your worries, as your coffee or espresso is more than likely burned.
Serving size
Another difference between espresso and drip coffee you can easily see is the serving size. The average size of a cup of coffee is 8 ounces, but a typical espresso is only 1 ounce. Because espresso is thicker and more concentrated than regular brewed coffee, so with such a bold taste. Less is definitely more.
The caffeine contain
Can you make espresso with regular coffee? Caffeine is a natural stimulant found in coffee, it is plays an important part for reason almost people choose to drink coffee (or tea, cacao plant, seed, nuts, ect)
A study found that, in a 250 ml cup of coffee contains about from 80 to 185 mg caffeine. The caffeine about from 40 to 75 mg of a 30 ml espresso.
The most common misconception about espresso is that it contains the most caffeine, but, somewhat surprisingly, drip/filter or pour over coffee tends to contain much more caffeine than espresso. Because the filter coffee extracts the natural oils, sugar and therefore caffeine much more slowly, meaning you get a more nuanced cup but one that contains a slightly higher amount of caffeine.
In fact, caffeine has the ability to block the brain-signaling molecule adenosine. One review reports that after participants ingested 37.5-450 mg of caffeine, they had improved alertness, short-term recall and reaction time. Therefore, drinking between 3-5 cups of coffee per day may also reduce the risk of brain disease such as Alzheimer’s and Parkinson’s by 28-60%. Moreover, it is also help to improve mood, decrease the likelihood of depression.
The taste
A shot of espresso tends to boast a bolder flavor than a mug of drip brew. This is probably because it is not made with a filter, so none of the flavor-filled oils is lost. Drip coffee, on the other hand, is less intense.
In comparison to the average cup of drip coffee, some might consider espresso to be the healthier choice because brewing it requires no filter, meaning espresso contains more natural nutrients than a cup of drip.
Why is it worth trying making espresso with regular coffee?
There are many people who believe that espresso is strictly for mornings, and it is something you can not have any other time of day. The truth is that there are many types of coffee drinks available at all times, including espresso! You just need to know how to make them with regular coffee instead. It is worth trying if you are looking for a change in your routine or just want a new taste experience.
While you can find “espresso” labeled beans at the grocery market or on the shelf at Starbucks, there really is not any one “espresso” bean, but rather an espresso grind. You can make an espresso with any type of coffee bean, roasted any way, flavored in any fashion and blended to any taste. However, as espresso is a small concentrated amount of pressure or steam brewed coffee, the grounds must be as finely ground as possible in order to extract the full flavor that makes an espresso shot a shot.
Can you make espresso with regular coffee?
Can you make espresso with regular coffee? This blog post discusses the process of making espresso from regular coffee. We will go through ingredients to make it, how to make it, and things you should know about this process.
Firstly, to make a delicious espresso from regular coffee, we need grind coffee beans:
Grind your coffee beans as finely as possible. If you have a high-powered coffee grinder at home, then you know what to do. If you do not have a machine that grinds to a fine dust, you will need to find one that does. Luckily, we have a solution for you: use a burr grinder. Either grind the beans yourself in the machine at the location where you purchase them, or have your barista grind a coffee bag for you. We have six steps for grinding coffee beans by burr grinder:
- Check your coffee: Check your coffee and make sure it is a dark roast coffee bean. Espresso coffee needs to be a dark roast. You will enjoy all the smooth finishes and acidic taste in your espresso from the darker roast.
- Set your burr grinder: It is important to set your burr grinder to the correct setting. Most burr grinders will have a setting for espresso grinds. Check your user manual to learn the settings.
- Get your coffee beans: Measure out your coffee beans and place them in the hopper. If you are a beginner, use small quantities of beans first. We recommend using a quarter cup for your first time and no more than a full cup.
- Check your grind setting: You may have bumped the hopper and moved the setting. Check and make sure it is correct!
- Turn your burr grinder on: Turn your burr grinder on and let it run its cycle. You will get your ground coffee in the container on the bottom.
- Scoop and brew: Now, you are ready to brew your coffee! Scoop out the desired amount for your espresso machine and brew your coffee. If you have leftover grounds, seal them in an airtight, dark container and store in a dark place. Use them the next day, or as soon as possible for the best freshness.
Next, making a cup of espresso:
Set up your espresso machine or stove top espresso pot, sometimes known as an Italian espresso pot. Real “espresso” machines use mechanical pressure to create the espresso. Steam pressure is a much lighter force than mechanical pressure, however a perfect shot can still be created nonetheless. You should make sure both devices are clean before beginning.
If using an espresso machine, fill the basket with grounds and forcefully “tamp” (press) the grounds in tightly. If using stove top method, fill the base with water (1/4 cup or up to the fill line) and fill the basket with grounds. Do not pack in the grounds, they must remain loose to allow the steam to get through. Finally, you have a hot espresso made by yourself!
How to make espresso with an espresso machine
Grind and measure your beans
Using dark roast coffee beans and a quality grinder, grind enough beans to make one or two espresso shots. An average single espresso shot will require between 6 and 8 grams of coffee grounds, (you can adjust up or down). For a double shot, about 15 grams. Your grounds should be powdery and fine, so go ahead and use the finest setting on your grinder. If you want to be sure you measured correctly, you can weigh your grounds on a kitchen scale – just make sure to tare out the portafilter first.
Distribute and stamp down your shot
Once you have an amount of grounds in your portafilter, distribute the grounds evenly with a finger, place the portafilter on the countertop or other flat surface, and then use the tamper to tamp down on the grounds. You will then have a compact disk of espresso in the portafilter.
Pull your shot
Before you start, run the machine briefly without a portafilter in place to clear the ground head. Then, lock the portafilter into the machine, position your demitasse glass or other vessel underneath, and start your shot. The espresso should be ready after 25 to 30 seconds, but it will take practice with your specific machine and lots of taste tests to achieve shots to your liking. (Some machines require you to time it manually, while others offer different settings.) The final product should not be too light or dark in color, should not taste too acidic or too bitter, and should have a fine layer of caramel-colored crema on top.
Prepare milk if using and enjoy your espresso
If you are trying to make a latte or other drink with milk, you will then need to steam your milk). If not, enjoy your espresso as is! Make sure to clean and dry the portafilter, as well as purge and wipe down the milk frothing wand, when you have done.
How to make espresso without an espresso machine
Everybody loves coffee, but not everybody loves the price tag on most espresso machine. These machines are expensive, and there are no guarantee that they are going to last forever. Moreover, in some cases, the coffee you get is not even that good, to begin with.
There are some methods to make espresso at home without an espresso machine:
Making espresso on the stove with a Moka pot
The Moka pot brews strong, espresso-like coffee by passing boiling water pressurized by steam through coffee grounds. The coffee to water ratio is about 1:2. There are steps making espresso with a Moka pot:
- Fill the lower chamber of the Moka pot with water up to the fill line
- Fill the filter basket with finely ground coffee, making sure it is even but not too compact and brushing away any loose grounds around the edge of the filter basket. Place it into the bottom compartment and screw on the spouted top.
- Place the pot on a stove set to medium heat. Remove from heat as soon as you hear a hissing, bubbling sound (about five minutes)
- Immediately pour into your vessel of choice.
Making espresso on the stove with an AeroPress
The AeroPress is a relatively new device invented in 2005 that brews coffee by pressing down a plunger to create air pressure, forcing coffee through a filter and into a cup. The AeroPress does not make espresso, but it can brew a strong, flavorful cup that is closer to espresso than what you would get from a French press, which requires a much more coarse ground. To use an AeroPress:
- Insert a paper filter into the plastic cap before wetting the filter and cap with hot water, then dump out the water.
- Twist the filter cap onto the chamber, then add very hot water and stir
- Insert the plunger and position the spout above you mug. Push down on the plunger gently until plunger reaches the grounds.
Making espresso on the stove with an French Press
French press owners can try to make their own version. Keep in mind the French press usually calls for a coarse grind and does not generate espresso-level pressure, so this is going to produce weaker coffee than the options mentioned above.
- Remove the French press lid and place two tablespoons of medium-fine ground dark roast coffee in the bottom of the glass carafe. (Although fine is ideal for espresso, it can be very difficult to press a French press with fine grounds, and you do not want your coffee to over-extract.)
- Splash a small amount of very hot water (around 200°F) onto the coffee grounds in the carafe to bloom. Let the coffee bloom for about 30 seconds, then pour in the rest of the hot water.
- Secure the French press lid onto the cylinder with the plunger all the way up
- Allow your espresso to steep for four minutes. You can add more time, but keep in mind your coffee might over-extract
- Slowly press the plunger down with even pressure. When you have pushed the plunger halfway down the cylinder, pull it to the top and plunge again all the way to the bottom.
- With the plunger in the bottom position, pour your espresso-like coffee into a mug.
A few types of espresso and the recipes to make it
Espresso is a coffee drink that has been made popular around the world. It is different than regular coffee because it contains more caffeine and it is much stronger in flavor. There are many types of espresso, all with their own unique taste, but they can be broken into two categories: coffee espresso and coffe crema. Coffee espresso does not contain any milk or cream in its preparation, while coffee crema does have a small amount added to make the beverage smoother when drinking it. Both kinds of espressos will leave you feeling refreshed after enjoying one at your local cafe!
Can you make espresso with regular coffee? With such a large variety in the types of coffee, many can get lost in the various names, styles and coffee types. This guide will help in understanding some of these varieties by starting with a breakdown of the Espresso based drinks.
Espresso
Espresso is simply an intensely concentrated coffee drink, produced by forcing hot water through very finely ground coffee. You can use any kind of roasted coffee to make an espresso. It is a Espresso Recipe for Milk Drinks:
- 18-20 grams of ground coffee to yield 30 grams or 1.5 ounces of liquid espresso in 25-30 seconds (a “double shot”).
- Grind coffee into your portafilter; 18 grams for a double basket, common in spouted portafilters or 20 grams for a triple basket, common in bottomless portafilters.
- Distribute the coffee by giving a few firm taps to the side of the portafilter, then two firm taps against a counter.
- Carefully tamp the coffee, making sure to apply even pressure on the coffee. The tamp should leave a level, evenly compressed puck of ground coffee.
- Place a small scale on the drip tray. Put your cup on the scale and hit tare. Insert the portafilter into the machine and activate the pump. Turn off the pump once you hit 30 grams of liquid espresso.
- If the liquid espresso hits 30 grams before 25 seconds, adjust your grind finer. If it hits 30 grams after 30 seconds, adjust your grind coarser.
Americano
An americano is an espresso that has different amounts of hot water added to it. The drink is commonly attributed to American soldiers living in Italy during World War II. Supposedly, U.S. troops would visit Italian cafes and order coffee. The soldiers did not know that when you order a coffee in Italy, you get a 21-gram espresso and not a mug of joe. To accommodate the troops and emulate their cups of filter coffee, Italian baristas got in the habit of adding hot water to espresso. Americano Recipe:
- 1:4 Espresso to Water Ratio
- One double shot of espresso 4 ounces or 120 milliliters of hot water
- Add the hot water to the espresso. If you prefer a more diluted americano add more water to taste.
Macchiato
The word macchiato means marked. When it comes to coffee, there are two ways a drink can be “marked”.
One way is to “mark” an espresso with a small amount of steamed milk, a cafe macchiato (translation: marked coffee). This small beverage (2-3 ounces total) is a classic Italian drink. The small amount of milk can add a little sweetness and help soften some of the more intense coffee. Macchiato includes Espresso Macchiato and Latte Macchiato.
- Recipe for espresso macchiato: 1:1 espresso to milk ratio.
- One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
- Pull a double shot of espresso. Steam approximately 3 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
- Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
- Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.
- Recipe for Latte macchiato: 1:6 espresso to milk ratio: One double shot of espresso 8 ounces or 240 milliliters of steamed milk with plenty of foam
Pull a double shot of espresso. Steam approximately 6-8 ounces of milk. To create a larger “head” of milk foam, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels too hot to hold, ~140-150°F. Pour the steamed milk into an empty glass, leaving 1-2 ounces of room. Pour a fresh double shot of espresso into the center of the milk.
Latte macchiato has been popularized in the U.S. by large chains and often features additional flavors. As the ingredients are not integrated from the beginning, latte macchiato tend to have dramatic changes in flavor: from foamy milk to the intense flavors of the espresso to the final sips of warm milk.
Cappuccino
The cappuccino: creamy, meringue-like milk carefully integrated with complex and rich espresso. Originally named because of their resemblance to the bald heads of capuchin monks, the definition of the drink has changed significantly over time. Traditionally, an Italian cappuccino was a 5-6 ounce beverage composed of equal parts espresso, milk and milk foam. Over time, the drink came to mean a very foamy milk and espresso drink of varying size.
The cappuccino is one of the more difficult drinks to master. It requires a fair amount of practice to perfect making lots of dense, creamy microfoam, so we need lots of a patience. There is recipe for traditional cappuccino: 1:1:1 Espresso to Milk to Foam Ratio
- One double shot of espresso about 2 ounces steamed milk and about 2 ounces of dense milk foam
- Pull a double shot of espresso into a 5-6 ounce cup. Steam approximately 4-6 ounces of milk. For a very foamy cappuccino, try to introduce air until the pitcher stops feeling cold, ~100°F.
- When introducing air, you want to hear lots of little chirping sounds that resemble paper tearing. Stop steaming once the pitcher feels hot to the touch, ~130-140°F.
- Give the pitcher a few good swirls on the counter to help integrate the dense foam.
- Pour the steamed milk into the espresso until it fills a 5-6 ounce cup. As the drink settles, the foam will rise to the top, resulting in an even mixture of foam, milk, and coffee.
Latte
Latte is an espresso and steamed (or cold) milk drink of varying size. It’s different from cappuccinos because it has less foam and much more milk. In most cafes, you’ll see a latte served in 10, 12, 16 and sometimes even 20-ounce cups.
Recipe for 10 ounces latte: 1:4 espresso to milk ratio:
- 30 grams of liquid espresso : 8 ounces of steamed milk with a thinner layer of foam
- Pull a double shot of espresso into a 10-ounce cup. Steam approximately 7-8 ounces of milk. For a more milky latte, try to introduce less air into the milk (think 3-4 seconds of chirping/paper tearing sounds). Stop steaming once the pitcher feels too hot to hold, about 140-150°F. Give the pitcher a few good swirls on the counter to help integrate the foam.
- Pour the steamed milk into the espresso until it fills the cup.
- To make larger lattes, increase the amount of milk to match your desired size.
Cortado
The drink is a loose adaptation of a classic Spanish coffee where very strong brewed coffee is mixed with warmed milk. Generally, a cortado is 1-2 ounces of espresso with just over 2 ounces of lightly textured (meaning less foam), lower temperature, steamed milk. The cortado is also often referred to as a Gibraltar. Gibraltar is the brand name of the glassware in which the drink is served. While some will assert the two drinks are very much distinct, the casual drinker would be hard pressed to identify how.
The recipe making cortado: 1:2 espresso to milk ratio:
- One double shot of espresso | 2-3 ounces of milk with a very thin layer of foam
- Pull a double shot of espresso into a 4-4.5 ounce cup. Steam approximately 5-6 ounces of milk. Our favorite cortados have significantly less foam-try to only introduce a small amount of air into your milk (2-3 seconds of chirping/paper tearing sound).
- Stop steaming once the pitcher feels hot to touch, ~120-130°F. Give the pitcher a few good swirls on the counter to help integrate the foam. Pour the steamed milk into the espresso until it fills the cup.
Flat white
In essence, it is a cappuccino sized latte, roughly 5-6 ounces. Practically speaking, there isn’t a huge difference between a flat white and a cortado. Some will argue that a flat white should be served hotter and with a little more foam than a cortado. Really, both are trying to do the same thing: balance the flavor of milk and espresso by using less milk than a standard latte.
Flat White | 1:2 Espresso to Milk Ratio
- One double shot of espresso | 3-4 ounces of milk with a thin layer of foam
- Pull a double shot of espresso into a 5-6 ounce cup. Steam approximately 5-6 ounces of milk. The best flat whites have a careful balance of dense foam and steam milk–try to introduce a small amount of air (4-5 seconds of chirping/paper tearing sounds).
- Stop steaming once the pitcher feels hot to touch, ~130-140°F. Give the pitcher a few good swirls on the counter to help integrate the foam. Pour the steamed milk into the espresso until it fills the cup.
Mocha
The mocha is one of the most famous types of espresso drinks, possibly because it’s so rich and chocolaty it’s like drinking chocolate pudding. When you are craving this chocolaty beverage, you can whip one up at home using just a few ingredients. A mocha or mocha latte is a drink made with espresso and steamed milk that have flavored with chocolate syrup. This is a recipe to make mocha:
- Start by brewing some coffee.
- Then, add some chocolate syrup to hot coffee and stir. You could also use melted pieces of chocolate or cocoa powder to add the chocolate flavor. However, if you use cocoa powder, you will likely need to add sugar as well if you want it to be sweet.
- Then, it is time to add the milk. You can add the milk as-is, or you can take the extra time to heat and froth the milk, so it tastes more like a traditional mocha. The easiest way to froth milk is with a milk frother, but if you do not have one, try whisking the milk, blending it in a blender, or shaking it in a mason jar.
- Finally, adding milk to your coffee-chocolate mixture, it is ready to enjoy!
Why do the drinks taste so different?
Just like any other kind of cooking, the quality of the ingredients has a huge impact on the flavor of your drink. You may have noticed a latte from a larger chain coffee shop tastes totally different than the same drink from a local roaster. A big reason for that is the quality of coffee and milk.
Can you make espresso with regular coffee? The other reason has to do with how the espresso is prepared. If the espresso is quite diluted from a larger brew ratio (1:3+), it is much more difficult to taste in milk drinks. Restricted, espressos like these are much better at cutting through the fats and sugars of milk.
Tips for choosing the coffee beans for a good espresso drinks
Can you make espresso with regular coffee? There are some general tips for choosing coffee beans:
Freshness – buy freshly roasted coffee beans and look for a far expiration date.
Get your coffee in small quantities. If you buy too much coffee it will go stale in your pantry.
Buying only quality coffee, do not buy average. Poor quality coffee will taste bad. Good coffee is picked when it fully riped, and manually sorted to eliminate bad beans.
Avoiding coffee untraceable. If you can not know where the coffee comes from, then it’s probably poor quality.
Arabica is the best coffee and espressos made from Arabica beans are delicious. However, 5% to 15% Robusta beans in a blend will give your shot more crema.
Espresso brewing tips to keep in mind
Do not forget to prime: All espresso makers need to be primed before using for the first time or if they have not been used in more than a month. Priming most often requires running three cycles of clean water through the machine (with no coffee) to remove any dust or particles that may have accumulated.
Use filtered water for the freshest tasting coffee drinks: Some automatic and super automatic machines come with a water hardness strip that allows you to test the hardness of your water. Very hard water should not be used because it could lead to excessive scale build up.
Use dark roast coffee beans for maximum flavor and grind them just before brewing. The finer the coffee grounds, the stronger the flavor. Some espresso machines require making a cup of plain water before brewing to heat the machine.
Use a very fine, even grind. Ideal grind size depends how long your coffee beans are going to be exposed to water. Because espresso is prepared quickly and under high pressure, a very fine grind is necessary to allow the water to flow through at the right rate. Use a burr grinder or other high-performing coffee grinder to grind beans to one of the finest sizes. Your espresso should be finer than sand, but not so powdery it clumps up or looks like dust — it should look something like table salt.
Keep in mind the differences between coffee and espresso. Although they are made of the same components, coffee and espresso are different drinks. Espresso is thicker, creamier, and stronger-tasting than drip coffee because it has made with finer grounds and less water under high pressure. While a single shot of espresso typically measures in at .88 of an ounce, espresso has more caffeine per fluid ounce than drip coffee (between 375 mg and 520 mg per 7.6-ounce cup of espresso, compared to between 95 mg and 165 mg per 7.6-ounce cup of coffee, according to Nespresso).
Can you make espresso with regular coffee? Skim milk is recommended for frothing because it is the lightest and increases in size the best. Use 2% milk or whole milk if a creamier froth is desired when making a latte or other coffee drinks. Alternative milks, like oat milk or almond milk, may be used for frothing although they will not get as foamy as regular milk.
When frothing milk using a steam wand, fill the cup or included pitcher with milk so at least 1/3 of it is submerged. While keeping it submerged, tip the handle upwards on a slight angle to heat the milk until the outside of the cup feels warm. Then, slowly lower the cup so the tip can skim the top and form bubbles. Less milk with more froth is used for cappuccinos and more milk with less froth is used for lattes. Always wipe the steam wand with a damp cloth after steaming milk to prevent buildup.
>>> See more: The Espresso Guide For Beginners | Can you make espresso with regular coffee?
Can you make espresso with regular coffee? It is possible to make espresso with regular coffee. However, it takes a little more work and time to find the perfect ratio of ground coffee beans and water for your specific machine type.
In a recent study, it was found that over 20% of people drink espresso on a daily basis. This is an especially high number considering the amount of work and time needed to make this beverage. Espresso requires more than just coffee beans- there’s also a process for roasting them, grinding them into powder form, and then brewing with water in order to get your desired result.
Can you make espresso with regular coffee? This article looks at some of the best options for making espresso with regular coffee and some recipes to make espresso. Sweet Basil’s Cafe hope this helps!
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