“Espresso is where fire, precision, and soul meet —thirty seconds that hold the heartbeat of craft.” — Barista Blagu
Espresso was born in Italy in the early 20th century, when inventor Luigi Bezzera harnessed steam pressure to brew coffee faster and more intensely. From the cafés of Milan to the heart of modern coffee culture, espresso became a symbol of passion, focus, and energy — a small but powerful expression of craftsmanship.
For Barista Blagu, espresso is the essence of precision — a harmony of strength and grace, created through patience, skill, and respect for the bean. It’s not just coffee; it’s a philosophy of balance between heat and pressure, discipline and feeling.
Process Overview
Espresso is the foundation of modern coffee — a concentrated extraction created by forcing hot water through finely ground coffee under high pressure.
It delivers a rich crema, full body, and layered sweetness — a sensory snapshot of the roaster’s art and the barista’s heart.
What You’ll Need
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Espresso machine
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Coffee grinder
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Tamper
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Portafilter
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Scale
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Freshly roasted espresso beans
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Espresso cup
Getting Started (faithful to previous guide)
Step 1 — Prepare the Espresso Machine
Turn on your espresso machine and let it warm up.
Purge the steam wand to remove residual water and stabilize pressure.
Step 2 — Grind the Coffee
Grind 10 g of coffee for a single shot (30 ml), or 20 g for a double shot (60 ml).
Grind to a fine texture, similar to soft sand.
The grind size determines extraction balance — too fine creates bitterness, too coarse makes the shot weak.
Step 3 — Dose and Tamp
Place the ground coffee into the portafilter basket.
Use a tamper to press evenly and gently — creating a smooth, level surface.
Consistent tamping ensures even water flow and balanced flavor.
Step 4 — Brew the Espresso
Lock the portafilter firmly into the group head.
Place your cup beneath the spout.
Start the extraction and let it flow steadily.
A 30 ml single shot should be extracted in 20–25 seconds — watch for the rich golden crema forming on top.
Step 5 — Serve and Enjoy
Once the shot is complete, stop the machine immediately to avoid over-extraction.
Serve the espresso fresh and hot — its flavor peaks within the first minute.
Espresso is the art of compression — time, flavor, and feeling distilled into a single moment. It captures the roaster’s fire and the barista’s touch, blending strength with subtlety. At Blagu, every espresso is a small universe — precise, alive, and unforgettable.
