Everything at Skippy starts with the espresso. It's the foundation of every drink on the menu, and we serve it on its own for people who want to taste it without anything else getting in the way.

We pull a double shot as standard: 18–19g of ground specialty coffee extracted in around 27–30 seconds to yield approximately 36–38g of espresso. The result should have a reddish-brown crema, a clean finish, and flavour that's sweet and complex, not bitter, not sour. When the espresso is right, everything else follows. When it's wrong, no amount of milk or foam will fix it.

Espresso at Skippy is a good moment to check the quality of the beans and the calibration of the machine. If you're used to bitter or flat espresso, try ours and notice the difference. This is what specialty coffee tastes like when it's made the way it should be.