HOW TO: Espresso

Espresso is all about balance. Small adjustments in grind, dose, and timing can make a big difference in the cup. With a consistent setup and a little practice, you can pull shots that are sweet, rich, and full of texture every time.

Espresso is brewed by pushing hot water through finely ground coffee at high pressure. The result is a concentrated coffee with layered flavor, a dense body, and a natural crema on top.

• Espresso machine
• Burr grinder
• 15–18g coffee beans
• Portafilter & filter basket
• Tamper
• Scale
• Tamp mat
• Knock box
   

• Grind: Fine (espresso grind)
• Dose: 18g in 
• Yield: ~36g out
• Brew Time: 23–27 seconds
• Water Temperature: ~200°F / 93°C
   

Freshly ground coffee makes the biggest difference—grind just before brewing whenever possible.

1. Prep the Portafilter
   Remove the portafilter from the machine and wipe the basket clean and dry.
2. Grind & Dose
   Grind your coffee directly into the basket. Aim for an even, fluffy bed of grounds.
3. Tamp
   Tamp firmly and level, applying even pressure. The surface should be flat to ensure consistent extraction.
4. Flush the Group Head
   Run water through the group head briefly to stabilize temperature and clear any leftover grounds.
5. Lock In & Brew
   Insert the portafilter and lock it in securely. Start your shot immediately.
6. Pull the Shot
   A well-dialed shot should flow steadily and finish around 36g in 23–27 seconds.
7. Serve & Clean
   Enjoy straight or with milk. Knock out the puck right away and wipe the basket and group head clean.
    

• Sour or thin: Grind finer or increase brew time
• Bitter or harsh: Grind coarser or shorten the shot
• Fast flow: Grind finer
• Slow or choking: Grind coarser
   

Espresso rewards consistency. Small changes go a long way—adjust one variable at a time and trust your taste.