Brewing coffee intended for drip or other non-pressurized methods in an espresso machine is possible, but generally not recommended. Espresso machines utilize high pressure to extract a concentrated beverage from finely ground coffee. Using coarser grinds, typical of regular coffee, in an espresso machine can lead to under-extraction and a weak, sour brew or, if too fine, over-extraction and a bitter, burnt taste. Additionally, it can clog the machine and cause damage.
Achieving a quality espresso requires specific parameters, including grind size, tamping pressure, and water temperature, which are optimized for espresso-specific roasts and grinds. While some experimentation might yield a passable cup, the results often fall short of a true espresso. The historical development of the espresso machine itself underscores this specificity, with its design evolving to deliver the characteristically rich and concentrated beverage.
