Quick Answer
Espresso uses a fine grind and pressure to produce a small, concentrated shot. Aim for a 1:2 ratio by weight and a 25–30 second extraction.
You'll Need
- Espresso machine
- Coffee
- Water
- Burr grinder capable of a fine grind
- Scale
- Tamper
Grind
Fine — like table salt, finer than drip.
Ratio
Starting point: 1:2 by weight. For example: 18g coffee dose → 36g liquid espresso.
Water
Machine-controlled, roughly 195–205°F, extracted at about 9 bars of pressure.
Brew
- Grind fine, right before brewing
- Dose coffee into the portafilter
- Distribute evenly and tamp level
- Lock in the portafilter and start the shot
- Target a 25–30 second extraction
- Aim for your target output weight, then stop the shot
Troubleshooting
- Too bitter (over-extracted)? → Grind coarser, or shorten the shot
- Too sour (under-extracted)? → Grind finer, or lengthen the shot
- Too weak? → Increase your dose, or reduce your output yield
Connoisseur Tip
Small changes matter a lot with espresso — adjusting grind by even a hair can shift extraction time by several seconds. Change one variable at a time.