The espresso is the last thing a guest tastes, and it sets the memory of the whole meal. A real Italian espresso is small and dense, crowned with a hazelnut crema, and ready in under thirty seconds. For a restaurant it is pure margin and pure reputation: cheap to make, impossible to fake.
What makes a real Italian espresso?
The Italian Espresso Institute sets clear figures: about 7 grams of ground coffee, roughly 25 ml in the cup, an extraction of around 25 seconds, 9 bars of pressure and water near 88°C. The result is a thick, hazelnut-brown crema that holds a spoonful of sugar on the surface for a moment. Blend, grind, machine and barista all decide the outcome.
Why does coffee decide your reputation?
It is the last taste, the cheapest item and the most talked-about. A guest forgives a slow starter but remembers a burnt, watery espresso, and tells friends about it. The margin, meanwhile, is among the best on the whole menu: a cup costs cents in beans and sells for francs. Get it right and you end every meal on a high note.
Beans, pods or capsules: what should a restaurant use?
It depends on volume. A busy restaurant with a barista and a proper machine gets the best cup and the lowest cost per coffee from beans. A small bar, a hotel breakfast or a venue without a trained hand gets consistency and zero waste from pods or capsules. Many places run both: beans at the bar, capsules for room service or quiet hours.
| Coffee | In the cup | Character |
|---|---|---|
| Espresso | ~25 ml | Dense, balanced, the standard |
| Ristretto | ~15 ml | Shorter, sweeter, more intense |
| Lungo | ~50 ml | Longer, lighter, more caffeine |
| Cappuccino | ~150 ml | Espresso plus steamed milk foam |
| Macchiato | ~40 ml | Espresso marked with a little milk |
Frequently asked questions
How many grams of coffee for one espresso?
About 7 grams for a single shot and around 14 grams for a double. Weigh the dose: guessing it is the most common reason two espressos from the same machine taste different.
Why is my espresso bitter or sour?
Bitter usually means over-extraction: the grind is too fine or the shot runs too slow. Sour means under-extraction: the grind is too coarse or the shot runs too fast. Adjust the grinder a notch at a time until the shot runs in about 25 seconds.
Where can I buy Italian coffee for my restaurant in Switzerland?
LAPA supplies restaurants, bars and hotels in Switzerland with Italian coffee in beans, pods and capsules, with refrigerated and dry delivery and no minimum order.
Serve the coffee your guests remember
End every meal on a high note with real Italian espresso. See the LAPA coffee selection or call +41 76 361 70 21 to set up your supply. Delivery in Switzerland, no minimum order.
Last updated: 27 June 2026
