Espresso
A small, concentrated coffee shot with bold flavour, highlighting the coffee’s full character in every sip. Espresso is the base for most of the classic coffee drinks served at coffee shops and at home in more recent years. Recipes are adjustable depending on the coffee and machinery used as well as preference but this is a great baseline to start from.
Coffee Dose
18-20
Grind Size
Fine
Brew Time
25-32 seconds
Water
36-40ml at 200°F/93°C
What you'll need
- Espresso Machine
- Some Good Coffee
- Grinder (or pre-ground coffee)
- Electric Scales & Timer
- Tamper
- Cup or mug
Step 1
Prepare
- Turn the machine on and let it fully warm (10–30 min). Make sure the portafilter is inserted so this warms up too.
- Weigh dose with scale. Aim for 18–20g of coffee in the portafilter depending on your recipe (use a scale).
- Dose & distribute - Give the portaflter a little tap on the side or use a distribution tool to level the grounds.
- Tamp - Use a tamper to compress the coffee in the portafilter. Use a consistent, firm pressure and make sure the puck is flat.
- Wipe any loose grounds from the basket rim so the portafilter seals cleanly.
- Briefly purge the group head, then lock the portafilter into the group.
- Place your cup under the portafilter, preferably on a scale.
Step 2
Pour
- Start the shot. A good start is to aim for a 1:2 brew ratio in 25-32 seconds, meaning your espresso is twice the weight of your ground coffee:
18 g → 36 g yield
20 g → 40 g yield
- A good shot looks like a thin, steady honey-like stream that lightens in colour toward the end. It should start slowly and speed up throughout the shot.
Step 3
Enjoy!
Stop when you hit your target weight. Serve immediately (espresso is best within 30–60 seconds). Enjoy neat, with some hot water or steamed milk.
