Espresso

Espresso, One to Two

Espresso leaves little room to hide, which is why we keep the recipe simple: a fixed dose, a fixed yield, and one variable to adjust. Get the grind right and the rest follows.

Hands-on time: 4 min
Level: Advanced
Ratio: 1:2

Technical ratio ledger

Coffee dose: 18 g
Water: 36 ml
Water temperature: 93 °C
Brew ratio: 1:2
Brewing time: 28 sec
Grind size: Fine

Equipment

Espresso machine
Burr grinder for espresso
18 g basket
Tamper
Scale with timer
Distribution tool Optional
Knock box Optional

Method

Step by step.

Weigh everything, start the timer with the first pour, and change one variable at a time.

Dose
Before you start
Purge the group head, dry the basket and grind 18 g of coffee into it. Weigh the dose rather than trusting the grinder timer.
Distribute and tamp

Level the grounds so the bed is even, then tamp once, firmly and straight. A level puck matters more than how hard you press.
Pull the shot
0:00 - 0:28
Lock in, place the cup on the scale and start the shot and the timer together. Stop at 36 g in the cup, which should arrive between 26 and 30 seconds.
Taste and adjust

Sour and fast means the grind is too coarse. Bitter and slow means it is too fine. Adjust the grinder a small step and pull another.