Espresso Brewing Guide

The Espresso Formula

Espresso is coffee brewed under 9 bars of pressure, forcing hot water through finely-ground coffee in 25-35 seconds. The key variables are dose (coffee in), yield (coffee out), and time. Change one variable at a time when dialing in.

Standard Ratios

Start with a 1:2 ratio and adjust from there.

Step-by-Step

1. 01Grind 18g of coffee into the portafilter. Texture should be like fine sand.
2. 02Distribute grounds evenly using a WDT tool or by tapping and shaking.
3. 03Tamp with ~30 lbs of pressure, keeping the puck level.
4. 04Lock the portafilter into the group head. Start your shot immediately.
5. 05Target: first drips at 5-8 seconds, steady stream by 10 seconds, hit your yield at 25-35 seconds.
6. 06If the shot runs too fast (under 20s), grind finer. Too slow (over 40s), grind coarser.

Troubleshooting

Sour shot = under-extracted (grind finer, increase temp, or increase dose). Bitter shot = over-extracted (grind coarser, decrease temp, or decrease dose). Channeling (uneven extraction with fast spurts) = improve distribution and tamping. The grinder is 90% of espresso quality — invest there first.

Best Beans for Espresso

Medium to medium-dark roasts labeled "espresso blend" are developed specifically for the pressure and temperature of espresso extraction. They tend to emphasize chocolate, caramel, and nut flavors with balanced acidity. Single-origin espresso is popular too — try a washed Ethiopian for a fruity shot or a Brazilian natural for a chocolatey one.