Espresso

Espresso is the foundation of drinks such as the latte, cappuccino, flat white and Americano. This recipe uses a simple 1:2 brew ratio as a reliable starting point, but the final result should always be adjusted by taste.

Starting recipe

• Dose: 18 g of ground coffee
• Yield: 36 g of espresso
• Time: approximately 25–30 seconds
• Brew ratio: 1:2

Steps

1. Allow the espresso machine and portafilter to heat fully.
2. Remove the portafilter, wipe the basket dry and grind 18 g of coffee into it.
3. Distribute the grounds evenly to remove visible clumps and empty spaces.
4. Tamp level with firm, even pressure.
5. Flush the group head briefly, lock in the portafilter and place a preheated cup on a scale.
6. Start the shot and the timer at the same time.
7. Stop the extraction when the scale reaches approximately 36 g. The shot should take around 25–30 seconds.
8. Stir the espresso before tasting so the different stages of extraction are evenly combined.

How to adjust the shot

If the espresso runs too quickly and tastes sharp, sour or thin, grind finer. If it runs too slowly and tastes dry, harsh or bitter, grind coarser.

Change only one variable at a time and keep the 18 g dose consistent while adjusting the grind.

Tips

• Use beans that were roasted recently but have had several days to rest.
• Weigh both the dose and final espresso yield. Volume and crema can be misleading.
• Keep the portafilter clean and dry before adding coffee.
• Extraction time is a guide, not the final goal. Taste determines whether the shot is balanced.
• Different coffees may taste better at ratios such as 1:1.5 or 1:2.5.