Brew guides
Espresso
Espresso is coffee at its most concentrated and least forgiving. With the right dose, the right grind and a stable recipe, consistent results at home are within reach. What follows is the starting recipe we use at the roastery.
Measurements
- Coffee
- 18 g
- Water
- 36 g
- Ratio
- 1:2
- Grind size
- Fine (between flour and caster sugar)
- Temperature
- 93 °C
- Time
- 0:28
Steps
-
Step 1 0:00
Warm the machine
Switch the machine on at least 15–20 minutes ahead. Leave the portafilter locked in; a cold portafilter ruins the first shot.
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Step 2 0:00
Dose
Grind 18 g directly into the basket and weigh it. Using the same dose every time is the first condition for hitting the recipe.
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Step 3 0:00
Distribute
Break up clumps with a finger or a distribution tool and spread the coffee into a flat, even surface. Uneven distribution is the biggest cause of channelling.
-
Step 4 0:00
Tamp
Tamp level with steady pressure. Flatness matters more than force. Wipe the rim of the basket and lock the portafilter in.
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Step 5 0:00
Start the shot
Put the cup on the scale, tare and start the timer the moment you start the shot. The first drops should appear between 6 and 10 seconds.
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Step 6 0:28
Stop
Stop when the scale reads 36 g. Target time is 25–32 seconds. Try to finish before the flow turns pale yellow.
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Step 7 0:45
Taste and adjust
If it tastes sour and sharp, grind finer; if bitter and dry, grind coarser. Keep dose and ratio fixed and adjust only the grind.
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Step 8 1:00
Clean
Knock out the puck, rinse the basket and flush the group for a few seconds. A clean group is the taste of the next shot.
Tips
Days 7 to 21 after roast are the best window for espresso. In the first few days the coffee gives off too much gas and the flow is erratic. We start most coffees at 1:2 and open them up to 1:2.2 when needed; for a denser, rounder cup try around 1:1.8.
If you use a drip coffee machine, the ratio from the box applies: 1:15, medium grind, 60 g of coffee to 900 g of water.
For this guide
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