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Brew guide

Espresso

Concentrated, syrupy, and the base of every milk drink. The most technical brew — but so satisfying to dial in.

Involved30 secRatio 1:2
Dose
18g coffee
Water
36–42g out
Grind
Fine
Temperature
93°C

You'll need

  • Espresso machine
  • Grinder
  • Tamper
  • Scale

Step by step

  1. 1Grind 18g fresh into your portafilter basket.
  2. 2Distribute evenly and tamp level with firm, consistent pressure.
  3. 3Lock in and start the shot, aiming for 36–42g out in 25–30 seconds.
  4. 4Watch the pour: it should start dark and honey-like, then lighten.
  5. 5Taste. Adjust one thing at a time — grind first, then dose.

If it tastes off

Shot gushes fast and sour

Grind finer — the puck has no resistance.

Shot drips slow and bitter

Grind coarser and lighten your tamp.

Uneven or spurting pour

Work on even distribution and a level tamp.