Espresso Neat, also known as 'espresso solo' in Italy, is the purest form of coffee enjoyment. This simple yet sophisticated drink originated in Italy in the early 20th century, revolutionizing the way we consume coffee. The term 'neat' comes from the bartending world, indicating a spirit served without ice, water, or mixer - just the pure essence of the drink.
The key to a perfect Espresso Neat lies in the quality of the beans and the precision of the extraction. We recommend using a medium-dark roast blend of Arabica and Robusta beans, ground to a fine consistency just before brewing. The espresso machine should be set to produce 25-30ml of liquid in 25-30 seconds, resulting in a rich, full-bodied shot with a golden-brown crema on top.
Why You’ll Love This Recipe
Espresso enthusiasts will adore this recipe for its:
- Intense, pure coffee flavor
- Quick preparation time
- Versatility as a base for other coffee drinks
- Opportunity to appreciate subtle flavor notes
- Perfect pick-me-up any time of day
Espresso Neat
Equipment
- Espresso machine
- Burr grinder
- Tamper
- Demitasse cup
Ingredients
- 7-9 grams finely ground espresso beans
- 25-30ml hot water (90-96°C/194-205°F)
Instructions
- Preheat your espresso machine and demitasse cup
- Grind 7-9 grams of espresso beans to a fine consistency
- Tamp the grounds evenly in the portafilter
- Lock the portafilter into the espresso machine
- Start the extraction, aiming for 25-30ml in 25-30 seconds
- Serve immediately in the preheated demitasse cup
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