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Espresso

Nine bars of pressure and thirty seconds of drama. Concentrated, syrupy, unforgiving of sloppy prep — and the base of every milk drink you love.

Ratio
1:2
Dose
18.0 g
Water
36.0 g · 93 °C
Grind
Fine
Total time
0:28

The brew

  1. 0:00

    Dose & distribute

    Grind 18g into the basket. Tap, distribute evenly, and tamp level with firm, consistent pressure.

  2. 0:05

    Lock in & start

    Lock the portafilter, start the shot and the scale together.

  3. 0:10

    Watch the flow

    First drops around 8 seconds, then a steady mouse-tail stream. Aim for 36g out.

  4. 0:28

    Stop at weight

    Cut the shot at 36g, between 25 and 30 seconds. Taste, then adjust ONE variable at a time.

Dial it in

Shot gushes, done in 15s
Grind finer. Keep the dose at 18g and pull again.
Shot drips, chokes past 35s
Grind coarser — don't tamp lighter, tamp consistency matters more than force.
Sour and sharp
Longer ratio (1:2.5) or hotter water; sour means under-extracted.
Bitter and ashy
Shorter ratio or cooler water — and check the beans aren't over-roasted for your taste.