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 on our own bar.

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.
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.
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.
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.
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.
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.
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 the Espresso Blend at 1:2 and open it up to 1:2.2 when needed; for Dark Roast Signature around 1:1.8 gives a denser, rounder cup.

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.