As a rule, you need about seven grams of ground espresso powder for one cup of espresso. However, this figure can vary depending on the variety, grind and brewing method.
It is always a good idea to try it out a little. With a portafilter machine, the flow of espresso is a very good indicator of whether the quantity and degree of grind are correct: If the espresso initially drips out of the spout and then becomes a fine stream, this is a good sign of a well-prepared espresso!


With the same amount of powder as the espresso, the only difference between the ristretto and its "big brother" is the shortened brewing time. This means that instead of the approx. 30ml of water used for an espresso, only 20-25ml is used. It therefore tastes much stronger than an espresso and is particularly aromatic.


In German-speaking countries, it used to be drunk with cream instead of milk. However, this variant has nothing to do with the real "Cappuccino italiano".
The latter is prepared with equal parts of espresso, milk and milk foam. It is often served with a little cocoa powder. With this coffee drink in particular, you can have a wonderful go at latte art.

Espresso Macchiato

This espresso is called "macchiato", i.e. "stained", because it is infused with a shot of husky milk and some milk foam.

Caffè Lungo

In contrast to the Ristretto, the Caffè Lungo is extended with water. The cup is filled with up to 50 ml of espresso and the result is a less strong drink. How "lungo" it is drawn, however, is a matter of taste.

Café Crème

Or also coffee "Swiss style". In Switzerland, however, it is often called "Schümli" because of its light crema. Otherwise, it is drunk quite classically without milk.

Café au lait

Those who prefer it with milk are well served with a café au laît. However, opinions differ on how to prepare it. Sometimes an extended espresso, sometimes a double espresso or even a classic filter coffee serves as the basis for the hot milk. But when it comes to the cup, everyone agrees: it has to be a nice, big French "bol"!

Caffè latte

The first step is to pour a double espresso into a large cup or glass and then add hot milk. Milk foam is dispensed with as far as possible.

Caffè Corretto

"In this drink, the espresso is "corrected" with grappa, sambuca, brandy or liqueur. Whether one should legitimately call it corrected in this way, however, is up to each person.