How to Make an Espresso at Home

Espresso is the base of almost every café drink, so getting it right at home is the single biggest step towards better coffee. The good news is that a great shot comes down to three numbers: how much coffee goes in, how much espresso comes out, and how long it takes.

What you need

• An espresso machine (or see the tips below if you don't have one)
• Freshly roasted espresso coffee, such as our Momentum Espresso
• Coffee scales that read to 0.1g
• A grinder, or coffee ground for espresso when you order

The recipe

• Dose: 18g of finely ground coffee in a double basket
• Yield: about 36g of espresso in the cup
• Time: 25 to 32 seconds from pressing the button

Step by step

1. Run a little hot water through the group head and warm your cup.
2. Weigh 18g of coffee into a clean, dry basket.
3. Level the coffee, then tamp firmly and evenly.
4. Lock in the portafilter and start the shot straight away, with your cup on the scales.
5. Stop at around 36g and check the time.

How to fix your shot

Taste it. If it's sour, thin or ran fast (under 25 seconds), grind finer. If it's bitter, harsh or ran slow (over 32 seconds), grind coarser. Change one thing at a time and you'll be dialled in within a few shots.

No espresso machine?

A moka pot or an AeroPress won't make true espresso, but both make a strong, concentrated coffee that works well in milky drinks. Our guide to the best coffee for a moka pot is a good place to start.

Which coffee to use

Choose a coffee roasted for espresso. Momentum is our house espresso, rich and chocolatey, and our espresso blends are all roasted fresh at our roastery in Fife. Wondering what's in your cup? A double espresso is only about 6 kcal; see our coffee calorie calculator.

Shop espresso coffee