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If you love espresso, but don’t know how an espresso machine works, then you’re missing out on a deeper understanding of your favorite drink. And that understanding could lead to brewing a better shot. That’s because when you understand how an espresso machine works, it’ll be easier to tell when you’re having issues and improve your shots. This guide will walk you through all the parts of the machine and what they do and how to properly use one.
What is the difference between an espresso machine and a regular coffee maker?
Espresso machines and regular coffee makers are very different because they make completely different drinks! Regular coffee makers, or drip coffee machines, use an automatic drip method. That’s when the machine heats cold water and then drips it over the grounds and filter before filling the pot. This produces the classic American cup of coffee everywhere, from gas stations to restaurants.
Espresso machines make, well, espresso! This is the large, steaming machine you’ll see in most coffee shops. It uses pressure to force hot water through a tightly packed puck of coffee to produce much less volume and a more concentrated cup.
Also unlike regular coffee makers, which are designed to brew a whole pot of up to 12 cups of coffee at once, espresso machines typically only make a shot or two at a time.
How is the brewing process for espresso different than normal coffee?
Coffee makers are much simpler machines than espresso makers. They use a basic process of dripping hot water over medium-ground beans using nothing more than the force of gravity. It can take anywhere from a full 5 to 15 minutes to brew a pot. Meanwhile, an espresso machine can pull a shot in about 30 seconds. That’s because espresso machines use nine bars of pressure to force hot water through finely ground coffee that’s pressed into a relatively tight puck.
Does espresso actually taste different from normal coffee?
Yes! Espresso is intense, rich, and thick by design. That’s why even when you make an americano with espresso (which is when you add hot water to the shot to recreate the American drip) it still tastes different than a standard coffee. It’s just a totally different flavor profile.
Drip coffee is typically thinner and has much more volume. Even the beans recommended for drip are different. Light and medium roasts usually produce the most popular cups (though you can brew a pot of dark roast, too). But for espresso, it’s tough to extract a balanced flavor with a light roast and they’re simply not recommended. Most espresso beans are dark roast, though in more advanced espresso-brewing circles there’s a move toward higher quality medium roasts for the best espresso.
Can you use a regular coffee maker to make espresso?
Short answer: no. There’s simply no way to create the texture, crema, or flavor of espresso with a drip machine.
How an espresso machine works: parts of the machine and their roles
To really understand how an espresso machine works, you’ll need a breakdown of all of its most essential parts. That way, you’ll get an inside peek as to how it can pull a shot so fast.
Water reservoir
The water reservoir is where all the clean water is stored before brewing. In in-home machines, it’s removable for easy filling, and the capacity will vary from machine to machine. Note that clean water will lead to better-tasting espresso, so regularly cleaning it and using filtered water is ideal. Note that professional-quality espresso machines can also be hooked up to a water line directly.
Pump
The pump is the piece of the machine responsible for creating the nine bars of pressure necessary to pull a proper shot. There are two main types of pump: vibratory, which is the most common in home machines, and rotary, which is a quieter model more common in high-end machines. Both types create the pressure that forces the water through the compacted coffee puck, saturating it and extracting flavor in record time. Without the pressure, it would be weak drip coffee.
Boiler or thermoblock
The boiler or thermoblock heats the water to the correct temperature, about 195–205°F. Most boilers are stainless steel, but they can vary in size depending on the machine, and commercial machines may have multiple boilers: one for steam and one for brewing.
Meanwhile, a thermoblock takes the water from the reservoir and heats it on the go. That means you’re not waiting for an entire reservoir of water to reach the proper temperature, but instead only the water you currently need in that moment. This means it heats faster, but ultimately, the temperature might not be as consistent as with a proper boiler.
Group head
This little piece is what holds the portafilter in place while you brew. It’s where the water exits the machine and enters the portafilter, evenly dispersing water over the coffee puck. It must be hot and clean for an even extraction to work properly.
Portafilter & basket
The portafilter is the handle that holds the basket, which is where the ground coffee goes. Pressure builds against the packed puck of coffee inside the basket during extraction to produce a clean, flavorful shot. High-quality portafilters and precision baskets like Pesado’s can help reduce channeling and get you a better tasting shot.
Steam wand (if applicable)
The steam wand is how you can properly heat and froth your regular or nondairy milk for various coffee drinks. It draws steam from the boiler through the wand and creates microfoam, which is what gives lattes and cappuccinos their silky texture.
How to use an espresso machine
Now that you know how all the parts come together, let’s review how to use the machine itself.
Step 1: Prep the espresso machine
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Turn the machine on and let it fully warm up (group head, portafilter, and boiler).
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Run a blank shot (just hot water) to preheat the group head and portafilter.
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Ensure your water reservoir is filled with clean, preferably filtered water.
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Beginners often skip this step, but heat stability is crucial for a proper shot.
Step 2: Grind and dose the coffee
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Use a burr grinder and dial in a fine espresso grind—like table salt in texture.
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Measure out your dose (typically 18–20g for a double shot).
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Use a scale for accuracy and consistency.
Step 3: Distribute and tamp the coffee grounds
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Evenly distribute the grounds in the portafilter basket. Use a distribution tool if available.
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Tamp firmly and level with a precision tamper. Learn more tips on tamping here.
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Clean any stray grounds off the rim before locking the portafilter into the machine.
Step 4: Pull the shot
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Insert the portafilter into the group head and start the shot.
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Aim for a 25–30 second shot that yields ~36g (or 1.5 oz) of liquid.
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Watch the flow. It should start slow, speed up, and end before it gets too blonde or watery.
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A good shot has a golden-brown crema and comes out in an even stream.
Step 5: Clean up
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Knock out the puck, rinse and dry the portafilter.
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Run water through the group head to flush out leftover grounds.
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Wipe and purge the steam wand.
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Empty the drip tray and wipe down surfaces.
Learning how to operate an espresso machine takes time — you’ve got this!
Learning to make espresso can be intimidating, but once you know how espresso machines work, you’re well on your way. Pulling a great shot takes practice, and high-quality tools like those Pesado makes can help. Pesado has everything from distribution tools and tampers to the portafilters themselves — all made from sturdy materials and built to last. Explore the whole collection here.
