Robusta doesn't usually get much credit in espresso, but it should. It's the bean that gives a shot its body and that thick, long-lasting crema, and Robusta from Vietnam's Central Highlands brings real depth to an espresso, whether you're drinking it straight or building a milk drink on top. Here's how to pull a great double shot at home with Highest Good coffee.

Robusta's place in espresso

Italian roasters, especially in the south of Italy, have blended Robusta into their espresso for generations. It adds body, crema and caffeine, and its lower acidity makes for a rounder, more chocolatey shot that cuts through milk. Vietnam grows more Robusta than anywhere else in the world, much of it in the Central Highlands.

Same bean, completely different result to a phin brew: proof that good Robusta earns its place in more than one style of coffee.

Why the coffee matters

Every Highest Good blend works as espresso, so pick the one that suits how you drink it:

• The Harmony (10% Robusta): a smooth, forgiving espresso blend made for lattes, cappuccinos and flat whites.
• The Vital (50% Robusta): balanced, chocolatey and great with milk.
• The True (70% Robusta): dark, bold and intense. Brilliant over condensed milk and ice.
• The Mighty (100% Robusta): maximum body and caffeine.

Choose Espresso Grind if you don't have a grinder, or Whole Bean if you do.

What you'll need

Equipment

• An espresso machine with a double basket
• Kitchen scales (0.1g accuracy is ideal)
• A tamper
• A cup, warmed
• A milk jug, if you're making a milk drink

Ingredients (1 double shot)

• 18–21g Highest Good coffee, Espresso Grind (or Whole Bean, freshly ground)
• Filtered water in your machine's tank
• Milk, if you're making a latte, flat white or cappuccino

The recipe: 18–21g of coffee in, about double that weight out (36–42g of espresso), in 25–30 seconds. Dark roasts like The True taste best at the shorter end, around 20–25 seconds.

Step-by-step method

Pull the shot, dial it in, then drink it straight or turn it into a milk drink.

Before you start: turn your machine on 15–30 minutes ahead and leave the empty portafilter locked in so it heats up too. A cold portafilter makes for a sour, thin shot.

Pull the shot

1. Flush the group head. Run water through the group head for 2–3 seconds to clear old coffee and stabilise the temperature.
2. Dose. Wipe the basket dry, set it on your scales and add 18–21g of coffee. Use the dose your basket is designed for (it's often stamped on the basket).
3. Distribute. Gently tap the side of the portafilter, or use a distribution tool, so the grounds sit in a flat, even bed with no clumps or gaps.
4. Tamp. Press straight down with firm, level pressure until the coffee stops compressing. Brush any loose grounds off the rim.
5. Brew. Lock the portafilter in, put your cup on the scales underneath and start the shot straight away.
6. Stop the shot. Stop at roughly double your dose in the cup (about 40g from 20g), which should take 25–30 seconds from pressing start.

Dial it in

Taste your shot and adjust one thing at a time.

1. Too fast (under 20 seconds), thin or sour: add 1g more coffee and tamp firmly. If you grind your own beans, grind a little finer.
2. Too slow (over 35 seconds) or harsh and bitter: use 1g less coffee. If you grind your own beans, grind a little coarser.
3. Using a pressurised (double-wall) basket? These come with many entry-level machines and are more forgiving. Focus on dose and yield rather than chasing a perfect time.

Make it a milk drink

1. Latte: pour about 200ml of steamed milk with a thin layer of foam into your espresso.
2. Flat white: a smaller cup with silky, barely-foamed milk, so the coffee comes through.
3. Cappuccino: steamed milk with a thicker layer of foam, often finished with chocolate powder.
4. Macchiato: an espresso "stained" with just a dash of milk foam.

How to drink it

Give your espresso a quick stir before you sip. The crema on top is more bitter than the coffee underneath, and stirring brings the two together. Let it cool for a minute too: espresso tastes sweeter and more balanced when it isn't scalding.

Variations

• Vietnamese-style espresso: Pull a double shot straight onto 1½ tablespoons of condensed milk, stir and pour over ice. See our Vietnamese Iced Coffee guide.
• Affogato: Pour a hot shot over a scoop of vanilla ice cream.
• Iced latte: Pour a double shot over ice, then top with cold milk.
• Salt coffee and egg coffee: Espresso makes a quick base for our Vietnamese Salt Cream Coffee and Vietnamese Egg Coffee.

Tips for the best result

• Weigh everything. Measuring by eye or by the volume in the cup is the biggest cause of inconsistent shots.
• Store your coffee airtight in a cool, dark cupboard, not the fridge, and use it within about 4 weeks of opening.
• Pre-ground coffee goes stale faster than whole beans. If you don't have a grinder, a 250g or 500g bag keeps it fresher.
• Keep your machine clean. Wipe the group head after each use, and backflush and descale as the manufacturer recommends.

Watch how it's made

Want to go deeper? This six-part video series from former World Barista Champion James Hoffmann explains dose, ratio, time, grind, temperature and pressure:

• Understanding Espresso – James Hoffmann (via Open Culture)

Make it with Highest Good

Our Vietnamese coffee is grown in the Central Highlands, the heart of Vietnam's coffee country, and roasted fresh in Australia. Choose Espresso Grind for your machine, Phin Grind for the traditional Vietnamese method, or Whole Bean to grind at home. Available in 250g, 500g and 1kg bags, with free shipping on orders over $50 and up to 15% off when you subscribe.

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