Brewing guide
How to Make Espresso Coffee
Nine bars of pressure and very little margin for error.
Demonstration content — review and verify before publishing.
- Difficulty
- Advanced
- Brew time
- 25–30 seconds
- Coffee-to-water ratio
- 1:2 (0.63 oz in, 1.27 oz out)
- Grind size
- Fine
- Water temperature
- 198–201 °F
Overview
Espresso is a small, concentrated extraction where tiny changes in grind size alter everything. A machine without a capable grinder will disappoint you.
Work with one variable at a time: fix the dose, fix the yield, and adjust only the grind until the time lands in range.
What You Need
- Espresso machine
- Burr grinder with fine adjustment
- Scale accurate to 0.004 oz
- Distribution tool and tamper
Step-by-Step Instructions
- 1
Dose
Weigh 0.63 oz into the basket and distribute it evenly.
- 2
Tamp level
Press firmly and squarely — level matters more than force.
- 3
Flush and lock in
Run a short flush, then insert the portafilter and start immediately.
- 4
Pull to weight
Stop at 1.27 oz in the cup, aiming for 25–30 seconds.
- 5
Adjust
Too fast and sour: grind finer. Too slow and bitter: grind coarser.
Common Mistakes
- Judging shots by time only
- Uneven tamping
- Using a grinder without fine steps
How to Improve the Flavour
- Keep a short log of dose, yield and time for each coffee.
- Rest fresh espresso beans for 7–10 days after roasting.
Equipment Recommendations
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Frequently Asked Questions
Why is my espresso sour?+
It is under-extracted. Grind finer, raise the yield slightly, or check your water temperature.
