Espresso guide
Recipe: 18 g coffee in, 36 g espresso out, 25 to 30 seconds
What you need
- A burr grinder
- A scale that reads to 0.1 g
- A kettle, ideally with a thin spout
- Filtered water
- A timer
Steps
- Grind 18 g of coffee fine and distribute it evenly in the basket.
- Tamp level with firm, even pressure.
- Lock in the portafilter and start the shot straight away.
- Stop at 36 g of liquid in the cup.
- Check the time: aim for 25 to 30 seconds.
- Taste and adjust the grind before anything else.
Tip
Fast and sour means grind finer. Slow and bitter means grind coarser.
Why this recipe works
This recipe is a starting point that works with most of our coffees. Once it tastes good, change one thing at a time: the grind first, then the ratio, then the water temperature. Write down what you changed and how it tasted.
Measure by weight, not by scoop. Beans of different roast levels have different densities, so a scoop of a light roast holds more coffee than a scoop of a dark one. A simple scale that reads to 0.1 g removes most of the guesswork, and it lets you repeat a cup you liked.
If it tastes wrong
- Sour, thin or salty: The coffee is under-extracted. Grind finer or brew a little longer.
- Bitter, dry or harsh: The coffee is over-extracted. Grind coarser or shorten the brew.
- Flat and dull: The beans may be old, or the water may be very soft. Try fresher coffee or a filter jug.
Fresh beans make the difference
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.