Espresso Brewing Guide

Master the art of Espresso with this comprehensive brewing guide.

About This Method

Recipe

Coffee 18 grams
Water 36 grams (Yield)
Water Temperature 200°F (93°C)
Brew Time 26-30 seconds
Grind Size Fine

Tools Needed

  • Espresso Machine
  • Espresso Grinder
  • Portafilter & Basket
  • Tamper
  • Digital scale & Timer
  • Clean Towels

How to Brew

  1. Allow the espresso machine and portafilter to heat completely.
  2. Flush the group head briefly, then dry the basket.
  3. Grind 18 grams of coffee into the portafilter.
  4. Distribute the grounds evenly and tamp level with steady pressure.
  5. Lock the portafilter into the group head and begin brewing immediately.
  6. Stop the shot when the scale reaches 36 grams. Aim for a total extraction time of 25–30 seconds.
  7. Stir the espresso before tasting so the layers are evenly combined.
  8. Knock out the puck, rinse the basket, and clean the group area after brewing.

How to Adjust the Shot

  • If the espresso runs too quickly and tastes sour or thin, grind finer.
  • If it runs too slowly and tastes bitter or dry, grind coarser.
  • Keep the dose consistent and adjust the grind before changing other variables.
  • The final recipe may change depending on the coffee, roast level, grinder, and basket size.
  • Dialing in espresso is a process of small, intentional adjustments. Begin with a 1:2 ratio, taste the result, and let the coffee guide your next change.

Enjoy Your Coffee

Remember, brewing coffee is both a science and an art. Don't be afraid to experiment and adjust the recipe to suit your taste preferences. Happy brewing!