Advanced

Espresso

Concentrated perfection

Brew Parameters

Brew Time

25-35 seconds

Ratio

1:2

Water Temperature

90-96°C

Grind Size

Very

Equipment needed

Espresso machineQuality grinderTamperScaleTimerPortafilter

Expert Tips

Get the best results

If shot runs fast and sour, grind finer. Slow and bitter, grind coarser.
Freshness matters hugely - espresso is best 1-4 weeks off roast.
Temperature surfing and basket choice affect extraction significantly.
The salami shot technique: catch espresso at different times to taste extraction stages.

About this method

Espresso is coffee in its most intense form - a small, concentrated shot that captures the essence of the bean. Mastering espresso requires understanding the delicate balance of dose, yield, and time.

Step by step

1

Dose

Weigh 18g of coffee into your portafilter. Consistency is key.

Always weigh - volume varies with bean density.
2

Distribute

Level the grounds using WDT tool or gentle tapping. Even distribution prevents channeling.

3

Tamp

Apply firm, level pressure. About 15kg of force. The goal is a flat, even puck.

Pressure matters less than being level.
4

Lock & Brew

Lock portafilter in, start timer immediately with extraction. Watch the flow.

5

Monitor

0:00 - 0:35

First drops should appear at 6-8 seconds. Flow should be slow and even.

6

Stop & Taste

25-35s

Stop at 36g output (2x dose). Should take 25-35 seconds. Taste and adjust.

Intermediate

V60 Pour Over

The ultimate clarity brew

Beginner

AeroPress

Versatile, forgiving, delicious

Beginner

French Press

Full-bodied immersion brewing
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