Espresso and Brewing Methods

Pulling Shots in Slow Motion

Making espresso at home can be just as rewarding as visiting your favorite coffee shop...
if you know the right techniques

“How do I make better espresso at home?” Whether you’re a beginner or looking to improve your skills, these three essentials — grind, tamp, and time — will help you make better espresso at home every time.

We’ve honed these three basic skills to make better espresso drinks at home at Toomer’s Coffee and want to share them with you

1. Get the Espresso Grind Size Right

toomers coffee roasters get the espresso grind size right — You’re looking for a grind that produces a sandlike appearance; not too coarse (like drip coffee) or too fine (like Turkish coffee)

For espresso, grind size is crucial. Aim for a texture similar to fine sand — finer than drip coffee but not as powdery as Turkish coffee.

Too coarse: Water flows too fast, creating sour, under-extracted shots with little créma.
Too fine: Water flows too slowly, leading to bitter, over-extracted espresso.

Use a burr grinder for consistency, and make small adjustments until you hit the perfect “sweet spot” for flavor and flow.

2. Perfect Your Espresso Tamping Technique

toomers coffee roasters how to make better espresso at home pro tips — First: Get the correct Tamper sized for your Portafilter basket. Second: Practice applying 40 pounds of pressure in a gentle twist using a scale.

Even extraction starts with a proper tamp.

Skip the flimsy plastic tamper included with many home machines.
Invest in a heavy metal tamper sized in millimeters to fit your Portafilter. Unsure? Contact a trusted supplier like Espresso Parts for sizing help (it’s who we use). Their customer service professionals live and breath coffee!
Apply 40 pounds of pressure in a gentle twist — clockwise if right-handed, counter-clockwise if left-handed. Practice on a kitchen or postage scale until it becomes muscle memory. The key is get the feel and do it the same every time.

3. Time Your Espresso Shots

toomers coffee roasters timinig espresso shots to perfection 20to 25 seconds — The shot should pull completely between 20 to 25 seconds

A double shot of espresso should result in about 2-2.5 fluid oz and take about 20-25 seconds to extract. From pressing the start button to the last drop, pulling your shot should take 20–25 seconds. The pour should finish with the “coda di topo” like in the image above — the thin, rat’s-tail stream of golden-brown espresso topped with créma.

toomers coffee roasters low acid coffee sandy trish toomers owners — Sandy & Trish Toomer – Owners of Toomer’s Coffee Roasters since 2004

So there you have in essence the condensed version of 21 years experience in our own coffee shops and the many we have helped start and continue to serve as customers across the USA! But the real key now is practice, practice, practice!

But in the end, it’s all about the coffee. So check out our espresso blend options below and give ’em a try. And of course, FREE SHIPPING is also available for all orders over $75.

Take Your Espresso to the Next Level with Our Signature Blends

toomerss_coffee_roasters_espresso_crema_bella — Order →

Why not try one of our highly regarded espresso blends for your next home shot?

Crema Bella – Our most popular espresso blend. Medium-bodied with smooth, balanced flavor, crafted from highly rated, high-mountain Latin American coffees.

toomers_coffee_roasters_espresso_bravo — Order →

Espresso Bravo – A bold, smokier option combining French Roast depth with the balance of medium-bodied City Roast beans.

… on all orders over $80 (within the Continental US)

Espresso vs. Brewed Coffee: Which Packs More Punch? You Might Be Surprised

At Toomer’s Coffee, we get asked all the time: “Which has more caffeine—espresso or regular brewed coffee?”

The answer? They’re essentially about the same. Really. Let’s break it down.

It’s Not About the Bean—It’s About a Brewing Method

ESPRESSO

Many people mistakingly think espresso is a special bean or an ultra-dark roast. Not true.

The word “espresso” has its roots in the Italian verb “esprimere,” which means “to press out.” This verb stems from the Latin word “exprimere,” meaning “to press out” or “to squeeze out.” SO, espresso is simply a method of brewing—forcing hot water under pressure through finely ground coffee to create a rich, concentrated shot in about 20–25 seconds.

Because of its bold flavor and small portion size, espresso feels stronger. But one shot (about 1.5 oz) has roughly the same caffeine as an 8–12 oz cup of brewed coffee.

Yes—brew for brew, they’re basically equal in caffeine. It’s just that with espresso, you’re sipping it in a smaller, more intense package.

Meet the Difference: Our Low Acid, Infrared-Roasted Espressos: Bravo & Créma Bella

At Toomer’s, we craft Espresso Bravo and Espresso Créma Bella using our unique infrared roasting process—a cleaner, more even heat that produces smoother, lower-acid espresso with remarkable and many say, superior flavor clarity.

Espresso Bravo is bold, chocolatey, and well-structured—ideal for lattes and cappuccinos that need a little backbone.
Espresso Créma Bella is velvety, smooth, and sweet—perfect for solo sipping or those elegant flat whites.

Both are low acid, gentle on the stomach, and packed with full-bodied flavor.

But Don’t Count Out Our Brewed Favorites

Of course, not everyone is an espresso drinker. For many, brewed coffee is the daily ritual—especially our top sellers:

Auburn City Blend: A balanced medium-dark roast with warm, nutty tones and just enough brightness to keep things lively.
Breakfast Blend: Light, clean, and mellow—our smoothest morning starter, especially for those who prefer a gentler cup.

These favorites are also roasted with our infrared process, keeping acidity low and flavor consistent. Whether you brew them in a drip maker, French press, or pour-over, they deliver the comfort and familiarity you love—with none of the harshness.

The Real Difference? Flavor & Format

So should you go for espresso or a traditional brewed cup?

It really comes down to taste and format, not caffeine levels.

Like your coffee intense, rich, and fast? Go espresso.
Prefer sipping a full mug in the morning? Brewed blends like Auburn City or Breakfast Blend are perfect.
Want both? Add a shot of Espresso Bravo to your Auburn City Blend—a.k.a. a “Shot in the Dark.”

Need More Kick? Here’s How to Get It

Brewed Coffee: Want more caffeine? Don’t steep it longer—that’ll just make it bitter. Instead, use more coffee grounds.
Espresso Drinks: Just add more shots. A double or triple latte gives you the lift without bitterness.
Not a Big Coffee Fan? Try adding a shot to hot chocolate or chai. The flavor’s softer, but the boost is real.

Bottom Line: Brewed or Espresso, Low Acid Is the Way to Go

At Toomer’s Coffee, all our coffees—from Espresso Crema Bella to Breakfast Blend—are low acid, specialty grade, and roasted using our signature infrared process. That means more flavor, less bitterness, and a cup your stomach will thank you for.

So whether you’re team espresso or team brewed, you can drink confidently, knowing you’re starting your day with better coffee—inside and out.

Top 3 Barista-Approved Tips for Better Espresso at Home