Espresso for home
Espresso brew guide
How to pull a sweet, balanced espresso on your home machine. Weigh what goes in, weigh what comes out, and let the grind do the rest.
The recipe
- Coffee
- 18g
- In the cup
- 34 to 36g
- Ratio
- About 1:2
- Grind
- Fine
- Time
- 24 to 26 seconds
Aim for a steady, honey-like pour.
You will need
- Espresso machine
- Grinder that can grind fine for espresso
- Scales that fit under your cup, and a timer
- Tamper
- Freshly roasted espresso coffee
Step by step
-
Warm up
Turn your machine on in plenty of time so it's fully heated. Run a little water through the group head to flush and warm it.
-
Dose
Weigh 18g of freshly ground coffee into a clean, dry basket. Tap or distribute it so the bed is level.
-
Tamp
Tamp firmly and evenly, keeping the tamper flat. An even tamp helps the water flow evenly through the coffee.
-
Start the shot
Lock the portafilter in, put your cup on the scales and start the shot and your timer together.
-
Stop at the right weight
Stop the shot when you have 34 to 36g in the cup, at around 24 to 26 seconds.
-
Taste and adjust
Sour or thin, and it ran fast? Grind finer. Bitter or harsh, and it ran slow? Grind coarser. Change one thing at a time and taste again.
Watch it done
Our espresso range
Blends roasted for espresso, from chocolatey Momentum to our Mellow Decaf.
Kit and reading
