Espresso Brewing Guide
What You'll Need
- Espresso machine
- Espresso portafilter and basket
- Burr grinder capable of fine espresso grind
- Tamper
- Digital scale
- Timer
- Freshly roasted espresso beans (7-21 days off roast is ideal)
- Clean, filtered water
- Knock box (for spent grounds)
- Milk pitcher and thermometer (for milk drinks)
Basic Espresso Recipe
Dose
18g
Yield
36g
Ratio
1:2
Time
25-30s
Step-by-Step Instructions
- Turn on your espresso machine and allow it to fully heat up (typically 20-30 minutes).
- Flush water through the group head briefly to ensure it's clean and at the proper temperature.
- Weigh out 18g of fresh coffee beans (adjust based on your basket size).
- Grind the beans to a fine consistency, similar to granulated sugar or a bit finer.
- Distribute the ground coffee evenly in your portafilter basket using a distribution tool or by tapping gently.
- Tamp the grounds with firm, level pressure (about 30 pounds of force) to create a flat, compressed puck.
- Lock the portafilter into the group head and immediately start brewing and timing.
- Place your cup on a scale under the portafilter spouts and tare the scale.
- Monitor the extraction, aiming for a yield of approximately 36g in 25-30 seconds.
- Stop the extraction when you reach 36g (or your desired yield).
- Taste your espresso and adjust grind size, dose, or yield as needed for future shots.
Key Variables for Perfect Espresso
- Grind Size: The most critical variable. Too fine: slow, bitter extraction. Too coarse: fast, sour extraction.
- Finer grind = slower flow, more extraction
- Coarser grind = faster flow, less extraction
- Dose: The amount of coffee used, typically 16-20g for a double shot.
- More coffee = stronger, more intense flavor
- Less coffee = lighter, potentially more nuanced flavor
- Yield: The weight of espresso in your cup.
- Ristretto (1:1 to 1:1.5 ratio): More concentrated, intense
- Normal espresso (1:2 ratio): Balanced extraction
- Lungo (1:2.5 to 1:3 ratio): More volume, different flavor profile
- Time: Typically 25-30 seconds for a standard double shot.
- Shorter extraction = Potential underextraction, sour
- Longer extraction = Potential overextraction, bitter
- Temperature: Typically 90-96°C (195-205°F).
- Higher temperature = More extraction, potentially more bitterness
- Lower temperature = Less extraction, potentially more acidity
Diagnosing Your Espresso
Underextracted Espresso (Too Fast)
Symptoms: Sour, thin, watery, lacking sweetness, short extraction time (less than 20 seconds)
Solutions:
- Grind finer
- Increase dose slightly
- Improve distribution and tamping technique
- Increase water temperature
Overextracted Espresso (Too Slow)
Symptoms: Bitter, harsh, astringent, dry aftertaste, long extraction time (over 35 seconds)
Solutions:
- Grind coarser
- Decrease dose slightly
- Decrease water temperature
- Aim for a larger yield in the same time
Perfectly Extracted Espresso
Characteristics:
- Balanced sweetness, acidity, and bitterness
- Rich, full-bodied mouthfeel
- Complex, lingering aftertaste
- Steady, even flow with tiger striping
- Golden-brown crema with tiny bubbles
- 25-30 second extraction time for a 1:2 ratio
Espresso Recipe Variations
Ristretto
Use 18g coffee, extract 18-27g yield (1:1 to 1:1.5 ratio) in 25-30 seconds for a more concentrated shot.
Lungo
Use 18g coffee, extract 45-54g yield (1:2.5 to 1:3 ratio) in 30-35 seconds for a longer, less concentrated shot.
Updosed Espresso
Use 20g coffee with a 40g yield (1:2 ratio) in 28-33 seconds for a more intense flavor profile.
Turbo Shot
Use 18g coffee with a higher temperature, slightly coarser grind, and faster extraction (15-20 seconds) for a 36g yield.
Espresso-Based Drinks
Americano
One shot of espresso (36g) with 90-120g hot water added after extraction.
Cappuccino
One shot of espresso (36g) with 100-120g steamed and textured milk (1/3 espresso, 1/3 steamed milk, 1/3 milk foam).
Latte
One shot of espresso (36g) with 200-240g steamed milk and a thin layer of microfoam.
Flat White
One shot of espresso (36g) with 120-150g steamed milk and very little microfoam.