Skip to main content

How to Brew and Drink Espresso

By Dan Souza Published

Dose, ratio, grind size, brew time—brewing a great cup of espresso can be complicated, so Dan called in champion barista James Hoffman

Making a great cup of espresso is a lot like baking: It's a scientific process that depends on careful ratios. But with the expert guidance of YouTuber, author, and champion barista James Hoffmann, you'll be well on your way to brewing like a pro. Click below to learn all about the most important tool in your coffee arsenal (hint: It's not the espresso machine), Hoffmann's "lopsided bell curve of deliciousness vs. extraction," why you should let your espresso cool before you drink it, and so much more.

Equipment Review The Best Burr Grinders

Coffee aficionados have long debated the best brewing method, but is the secret to great coffee all in the grind?

Equipment Review Espresso Machines

Want to skip the lines—and the expense—at the coffee bar and get your espresso or cappuccino at home? We tested six machines that promise to do the work for you.

Recipe Anise Biscotti

Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.