How to Drink Espresso: How to Sip, Order and When to Drink It

To drink espresso, sip a little water first to clear your palate, give the shot a quick stir with a small spoon to blend the crema and the coffee, then drink it in two or three small sips within a minute or two of it being made, while it is hot and aromatic. Taste it plain first; add a little sugar only if you like. Espresso is meant to be enjoyed quickly but not gulped: in Italy, people usually drink it standing at the bar in a few sips.

How to Drink Espresso, Step by Step

1. Cleanse Your Palate

Many cafés serve espresso with a small glass of still or sparkling water. Take a sip before the coffee to clear lingering flavors from food or other drinks, so you can taste the espresso clearly. Some people also sip water afterwards.

2. Look and Smell

A good shot has a layer of crema, the golden-brown foam on top, that is thick enough to hold for a minute or so. Take a moment to smell the shot; much of what we taste as flavor comes from aroma. Very thin or pale crema can mean stale coffee or a fast, under-extracted shot, while very dark, spotty crema can point to over-extraction. Do not judge by looks alone, though: taste tells you more.

3. Stir It

Espresso comes out of the machine in stages. The first part of the shot is intense and bright, the last part thinner and more bitter, and the crema on top tastes more bitter than the liquid below. A quick stir of 3 to 5 seconds blends it all into one balanced taste. Professional tasters stir espresso before they judge it, and you can either stir the crema in or skim it off; most people prefer it stirred in for its texture.

4. Sip, Don’t Shoot

Drink a single shot in two or three sips and a double in three or four, letting each sip coat your tongue. Notice the sweetness, the acidity, the bitterness and the body, then the aftertaste, which in a good shot lingers pleasantly. The whole thing takes a minute or two. Espresso tastes best within about a minute or two of being pulled; after that the crema breaks up and the shot cools and flattens. See how long a fresh espresso shot lasts.

5. Sugar Is Up to You

Taste the espresso plain first. Many Italians add a small spoonful of sugar and stir, which softens the bitterness and adds body, and that is perfectly traditional. With a fresh, well-made specialty espresso, you may find you do not need it. If a shot tastes harsh and very bitter even with sugar, it is likely over-extracted or the beans are stale.

How to Order Espresso

• In Italy, ask for un caffè: that means a single espresso. A double is un caffè doppio. Most Italians drink it standing at the bar, where it is also cheaper than at a table.
• In US and specialty cafés, “an espresso” usually means a double. Ask for a single if you want a smaller shot.
• Ristretto or lungo: ask for a ristretto for a shorter, sweeter shot, or a lungo for a longer, milder one.
• For here: ask for it in a ceramic demitasse if you are staying. Espresso cools and loses aroma quickly in a paper cup.
• With a little milk: ask for a macchiato (a spot of foam) or a cortado (equal milk).

When to Drink Espresso

There is no wrong time, but a few habits help:

• Mid-morning: many people find caffeine works best an hour or two after waking, rather than first thing. See the best time to drink coffee.
• After a meal: in Italy, an espresso is the classic end to lunch or dinner, while milky drinks like cappuccino are usually kept for the morning.
• Not too late: caffeine stays in your body for hours, so if you are sensitive, have your last espresso at least six hours before bed.
• With a little food: if strong coffee on an empty stomach bothers you, have it with or after breakfast.

If Straight Espresso Is Too Strong

Ease in with a single shot and a little sugar, or try one of these espresso drinks:

• Macchiato: espresso with a spoonful of milk foam; still strong, a little softer.
• Cortado: espresso with an equal amount of steamed milk; smooth and balanced.
• Cappuccino: espresso with steamed milk and a thick layer of foam.
• Flat white: a double shot with a small amount of velvety steamed milk; stronger than a latte.
• Latte: espresso with plenty of steamed milk; the mildest of the classics. See latte vs cappuccino.
• Americano: espresso topped with 6 to 8 oz of hot water, closer to drip coffee. See what is an Americano.

Tips for Better Espresso

• Choose a good café. Look for fresh beans, ground to order, and shots that take about 25 to 30 seconds to pull.
• Try different coffees. Classic espresso blends taste chocolatey and nutty; single-origin espressos, such as an Ethiopian, can taste fruity and bright.
• Learn what good espresso is. Our guide to espresso explains how it is made, and espresso vs drip coffee compares strength and caffeine.
• Thank the barista. A good shot takes skill; our guide to what a barista does shows how much.

Next time you are at a café or a local roaster, order a single shot, stir it, and take your time with it. A minute is all it takes.