Learning to make espresso like a barista at home is a step-by-step process: the right beans, the grind, how many grams of coffee, brewing, extraction and serving. And if your espresso is bitter or acidic, you’ll also know what you’re doing next. These are the same steps that professional baristas use, translated into your own kitchen at home, without tricks and without expensive equipment.
I know that moment well myself. Halftien on a quiet morning in Driebergen: the mill is spinning, the smell of freshly ground beans fills the kitchen, and mist hangs between the trees of the Utrecht Hills. Then the first drops of espresso fall into a heated cup, dark brown, slowly, just right. I search for that moment every morning anew, and it is this exact method that I share, with 15+ years of barista experience, in my Barista Workshop Experience.
As a guest with us, you don’t even have to grind and tamp the coffee yourself for a good espresso. Every studio has a fully automatic bean machine with freshly roasted specialty beans from a local roaster, because at Logies op Dreef coffee is not just a side project. Who wakes up on this special accommodation on the Utrechtse Heuvelrug Start the day with a fresh espresso, not a capsule.
What is the difference between espresso and regular coffee?
Espresso is not a different product. It is a different method. Water is forced through finely ground coffee under high pressure. This yields more flavor per milliliter than filter coffee, drip, or French press.
The difference isn’t in the bean itself. The same specialty beans you use for filter coffee can be used for espresso. The secret lies in the grinding, the pressure, and the precision. And that precision can be learned.
How do you make espresso step by step like a home barista?
Making espresso is all about repetition. Follow the same steps every time and adjust no more than one thing at a time. That is the fastest way to learn what works.
Which beans do you need for a good espresso?
Freshness is everything. Coffee is a fresh product, just like bread. Check the roasting date on the packaging and use the beans within six to eight weeks of roasting. After that, most of the aromas will have disappeared.
What should you look for? Beans should be matte, not shiny. Shiny beans are too oily and leave residue in your machine. Single origin often has more character than a blend. And the season plays a role: roasters adjust their profiles, meaning your espresso tastes different in winter than in summer.
At Logies op Dreef I work with freshly roasted specialty beans from a local foundry.
My rule of thumb: never buy pre-ground espresso. As soon as you grind a bean, the volatile aromas start to evaporate. Within fifteen minutes, most of it is gone. Invest in a decent grinder. It makes more of a difference than an expensive machine.
How do you set the grind level for espresso?
The grind size determines how fast water flows through the coffee. And with that, the taste of your espresso.
Ground too coarsely? The water rushes through it within fifteen seconds. The result: a sour, watery espresso. In coffee jargon, this is called under-extraction. You are not getting enough flavor out of the bean.
Ground too finely? The water drips out after forty seconds. Result: a bitter, ash-like taste. This is over-extraction. You are extracting too much from the bean, including the bitter substances.
Just right? An extraction time of 25 to 30 seconds for 35 to 40 ml of espresso. The grind size is the barista tip that makes the biggest difference. Start with your grinder's recommended setting. Make a shot. Too fast? One click finer. Too slow? One click coarser. Never two clicks at once.
How many grams of coffee do you use for a single and double espresso?
A single espresso uses 7 to 9 grams for approximately 25 ml. A double: 18 to 20 grams for 35 to 40 ml. The principle remains the same. Only the quantity changes.
How do you know that exactly? Use a scale that is accurate to the gram. That saves frustration and gives you control over the result.
After weighing comes the distribution. When you pour ground coffee into the portafilter, you often end up with a heap with a peak. If you press it down like that, an uneven bed is created. And water seeks the path of least resistance.
My method: prick the coffee with a needle or toothpick to separate the beans. Shake the portafilter horizontally gently. A tool to divide the coffee works well too. Choose what works for you, but don’t skip this step.
How do you tamp level and consistently?
It's not about force. It's about leveling and pressing down consistently. You press the air pockets out of the coffee so that water flows evenly through the entire bed.
This is how I do it:
- Place the portafilter on a flat surface.
- Place the tamper perpendicular to the coffee
- Press down gently until you feel resistance
- Check that the surface is level (look from the side)
- Crooked? Try again
Why is a spirit level so important? If you tamp at an angle, you get channeling. The water carves a path through the thin part. The rest remains untouched. You can see it in your espresso: part of it runs light, part dark. It doesn't taste good.
What should you pay attention to during the extraction and the crema?
Everything is prepared. Now comes the moment of truth. Place the portafilter in the machine and start immediately.
What you see during the extraction:
- First five seconds: nothing, or thick dark drops (the pre-infusion)
- Seconds five to fifteen: the espresso starts flowing, dark brown
- Seconds fifteen to twenty-five: the color becomes lighter, reddish-brown
- Seconds twenty-five to thirty: ends golden yellow, hazelnut brown
The crema tells you if it's done. Hazelnut brown, sometimes with tiger stripes (dark spots). Thick enough to hold a spoonful of sugar for a moment. No crema? Then your beans are probably too old.
Drink a sip immediately after the espresso is ready. Pure, without sugar or milk. Too acidic? Grind finer or use more grams. Too bitter? Grind coarser or use less grams. The numbers are guidelines, not laws. I have had espressos that tasted good after 22 seconds.
How do you serve an espresso properly?
This is a step that home baristas often skip. And it makes a bigger difference than you might think.
Warm your cup. Rinse it with hot water or place it on the warm machine. An espresso in a cold cup loses its temperature within thirty seconds. And with it, part of the flavor.
Serve immediately after extraction. Espresso becomes bitter within two minutes when left standing. Traditionally, you add a glass of still water to it. Not to wash away the taste, but to reset your palate between sips. The small ritual of a warmed cup and glass of water next to your espresso: that makes serving complete.
What mistakes do home baristas make most often?
In all the years I have been serving guests with espresso at Logies op Dreef, I see the same mistakes recurring time and again. These are the five most common.
- Use old beans. Check the roast date. Little crema and a flat flavor are the symptoms.
- Do not weigh. Always 18 to 20 grams for a double. A scale prevents guesswork.
- Unequal distribution and tamping. First distribute with a needle, then tamp with a straight edge. Otherwise you will get channeling.
- Do not preheat the machine. Let your machine run for ten to fifteen minutes. Rinse with water before you start.
- Do not keep the portafilter clean. Rinse after each shot. Clean it weekly with cafiza. A dirty portafilter is immediately noticeable.
In our B&B studios with their own espresso machine I see guests unlearn these mistakes in two days. Not through theory, but by practicing again every morning.
Water, temperature and fresh beans: what makes your espresso better?
Your espresso is 98 percent water. If your tap water is hard or chlorinated, you will taste it. A simple water filter helps enormously.
Temperature also plays a role. Most machines keep themselves between 90 and 96 degrees. Too hot results in a burnt taste. Too cold leads to acidic under-extraction. Does your machine have a PID controller? Set it to 93 degrees.
But it starts with the beans. Artisan-roasted specialty coffee from a local roaster gives you beans with character. Therefore, pay attention to freshness and origin, not just the brand name. The difference lies in the freshness, the care in the roasting process, and the traceability of the origin.
When is the best time for an espresso retreat in the Utrechtse Heuvelrug?
Each season has its own coffee ritual on the Utrechtse Heuvelrug.
In spring and autumn, the forests around Driebergen are at their most beautiful. The temperature is ideal for a walk after your morning espresso. Combine it with a Beekeeping Workshop in the spring. Taste fresh honey from our own bees and then walk through the Utrechtse Heuvelrug National Park.
Summer offers the longest mornings. Combine the Barista Workshop Experience with the Imker Workshop Experience. Drink your espresso on the terrace of Studio Beneden while you hear the bees buzzing in the yard. Taste the honey from our own bees during the season, while supplies last, and then walk towards the forest. That is not a vacation. That is a day in your own rhythm.
Winter is the ultimate retreat. Outside, mist and silence. Inside, fresh coffee from the fully automatic bean-machine in your own studio; from Studio Boven you can look out over Landgoed Dennenburg. No agenda, no obligations. Just you and the sound of the windmill.
An espresso retreat is not just about learning how to make coffee. It’s a morning without haste, with coffee from freshly roasted beans and De Groene Long right in front of the property, a 2-minute walk away. A base for those looking for it in the middle of Driebergen, with the forest within walking distance. Those who are looking for it will find it here. Original overnight stay on the Utrechtse Heuvelrug.
From reading to doing: the Barista Workshop in Driebergen
Reading is one thing. Doing is another. It is only when you are standing there grinding, tamping, and seeing what that espresso looks like yourself that it clicks.
That is why I give the at Logies op Dreef Barista Workshop Experience in Driebergen. In 1.5 hours, we will walk through the steps together using an espresso machine with the E-61 group. You will make your own mistakes. We will analyze together what is happening. And we will immediately adjust it so that your espresso tastes good.
Tired of manuals and YouTube videos that don't work for your situation? You can book the workshop separately, or as an option alongside your accommodation. In the Barista Workshop Experience you learn how to brew, measure, tamp and evaluate the flavor of your espresso. After that you drink the coffee in your own studio with fully automatic bean machine in Driebergen.
Studio Boven (45 square meters) or Studio Beneden (13 square meters): both with their own lockable studio door with code slot and private facilities. Your studio and bathroom are for your own use. Your own pace, your own espresso, your own morning.
Espresso in a private studio or coffee in a hotel: what do you choose?
Imagine this: You wake up in a hotel. The alarm radio is on a channel you didn’t choose. Downstairs, the breakfast buffet is waiting with scrambled eggs under a hot light. In the room, there’s a Nespresso machine with two capsules. That’s what a hotel room can look like.
Now imagine it differently. You wake up in a private studio. Outside, a nightingale sings in the garden. You make coffee with freshly roasted beans from the fully automatic bean machine. No one asks you anything. No lobby or card on the door: you have your own lockable studio door with a code slot. Only the sound of the mill in your bean machine and the smell of freshly ground coffee.
No marble or room service. Just a quiet morning and coffee from your own fully automatic bean machine. From Studio Boven you have a view of Landgoed Dennenburg. There is no hotel with long hallways here. Two self-contained studios on a characteristic estate. A characteristic farmhouse from 1922 where your studio is for your own use.
For those who are tired of always being available and having to socialize with strangers, here you will find a self-contained studio with fresh coffee. Peace and nature, combined with the privacy to set your morning exactly the way you want it. That's an extraordinary overnight stay with nature, coffee and your own rhythm. Romantic overnight stay for those who choose depth over crowds.
The transformation
Maybe you recognize it. The mornings that start in a rush. Bad coffee out of habit. Always reachable, never fully present. The first sip of lukewarm filter coffee while you're already looking at your phone.
That changes here. Not through a course or a book. Through the ritual itself. Brewing coffee in peace and quiet. The smell of freshly roasted beans. A cup of coffee at your own pace. Two minutes without a screen, without an agenda. It sounds small, but it feels bigger than you expect.
Whether you come for a weekend away in Utrecht, An romantic stay or a place where peace is the standardThen you can arrange your morning here yourself. With fresh beans, silence, and the time to create something beautiful from it.
Your own morning, with time for an espresso at your own pace.
Discover where nature, privacy, and craftsmanship come together
Frequently asked questions about making espresso
Why is my espresso bitter?
A bitter espresso is usually over-extracted: the coffee is too finely ground or the water runs too slowly, longer than 30 seconds. Grind a notch coarser or use less coffee. If your espresso is acidic, grind it finer.
How do you set the grind level for espresso?
Start with the recommended setting for your mill and pour a shot. If it runs faster than 25 seconds, grind it a click finer; if it takes longer than 30 seconds, grind it a click coarser. Never change two clicks at the same time.
What color does a good espresso have?
The espresso starts out dark brown, turns reddish brown and ends up golden yellow. A good crema is hazelnut brown, sometimes with dark tiger stripes. No crema? Then your beans are probably too old.
How many grams of coffee do you use for an espresso, and do you need special beans?
For a single espresso 7 to 9 grams, for a double 18 to 20 grams, for 35 to 40 ml. Special espresso beans are not required: the same fresh specialty beans can also be used to make espresso, as long as they are freshly roasted.
Can I book the Barista Workshop Experience without accommodation?
Yes. You book the workshop separately, or as an option when staying overnight. The workshop lasts 1.5 hours, for up to two participants, on a semi-professional espresso machine with an E-61 group.
Can I practice on the workshop machine in my studio?
No. In your studio there is a fully automatic bean machine with the same fresh specialty beans; you just put an espresso in there without grinding or tampering with the beans.
