Espresso is a brewing method: 7–9 g of finely ground coffee, 9 bars of pressure, 25–30 seconds, yielding 25–30 ml of concentrated coffee with crema. Filter coffee is made by slowly passing water through without pressure—larger volume, less concentration.

What distinguishes espresso from regular coffee?

Espresso is a brewing method: 7–9 g of finely ground coffee, 9 bars of pressure, 25–30 seconds, yielding 25–30 ml of concentrated coffee with crema. Filter coffee is made by slowly passing water through without pressure—larger volume, less concentration.

Why that is

“Espresso” and “coffee” are often perceived as different drinks—some even believe they use different beans. In reality, you can make espresso or filter coffee from the exact same beans. The difference lies entirely in the preparation.

Espresso:

• Pressure: 9 bars—9 times normal atmospheric pressure.
• Grind size: Very fine, like powdered sugar.
• Coffee amount: 7–9 g for a single shot, 14–18 g for a double shot.
• Water amount: 25–30 ml (single) or 50–60 ml (double).
• Time: 25–30 seconds.
• Result: Concentrated, 8–10% total dissolved solids (TDS). Crema on top. Intense flavor, full-bodied mouthfeel.

Filter coffee:

• Pressure: No pressure—just gravity.
• Grind size: Medium, like table salt.
• Coffee amount: 60 g per liter (SCA standard).
• Water amount: 200–1,000 ml.
• Time: 2–5 minutes (depending on the method).
• Result: Less concentrated, 1.2–1.5% TDS. No crema. Clear, transparent flavor with more noticeable nuances.

Why the differences are so big: The high pressure in espresso emulsifies coffee oils and CO₂—this creates the crema and the silky mouthfeel. Without pressure, these oils remain in the coffee grounds or are held back by the paper filter. Filter coffee is therefore clearer and lighter, but also less intense.

Caffeine content: Surprisingly, a cup of filter coffee (200 ml) has more caffeine than a single espresso (25 ml)—because the volume is so much larger. Per milliliter, espresso has more caffeine; per serving, filter coffee does.

Roast: Espresso is traditionally roasted darker because the intense extraction under pressure can make lighter roasts taste very sour. Filter coffee works best with lighter roasts, which reveal their complexity through the slow brewing process. In the specialty scene, there are “omni-roasts” that work for both.

In practice at Green Wall Coffee

At Sophienstraße 27, we offer both—espresso from our portafilter machine and filter coffee as a pour-over. I tell guests: espresso is like a short, intense film. Filter coffee is like a long book. Both can be great—it just depends on what you’re in the mood for.

Related questions

• How do I make the perfect espresso?
• What is the difference between cappuccino, latte macchiato, and flat white?
• What distinguishes pour-over from a regular drip coffee maker?

Stop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.