How to Make Espresso

Espresso forces hot water through finely ground coffee under pressure. A good shot is balanced and sweet with a layer of crema on top.

What you need

An espresso machine, a burr grinder, and fresh beans. A standard double shot doses about 18 to 20 g of finely ground coffee into the basket.

Pulling a shot

  1. Dose 18 to 20 g of fine coffee into the portafilter.
  2. Distribute evenly and tamp level with firm pressure.
  3. Lock the portafilter into the machine and start immediately.
  4. Aim for roughly double the dose out (36 to 40 g) in 25 to 30 seconds.
  5. Watch the flow: it should start dark and slow, then turn honey-like.

Dialing it in

If the shot runs too fast and tastes sour, grind finer. If it runs too slow and tastes bitter, grind coarser. Change one thing at a time.

A 1:2 ratio in 25 to 30 seconds. Target about twice the dose in weight out of the basket over 25 to 30 seconds. That ratio and time is the backbone of a balanced shot.

See the Espresso Yield Calculator and the Espresso Extraction Chart.

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