ESPRESSO
Concentrated, bold, and the heart of café culture. Master the art of pressure extraction.
Espresso is coffee distilled to its essence. In just 25-30 seconds, 9 bars of pressure force hot water through finely ground coffee, extracting an intense, concentrated shot topped with golden crema — the signature of a well-pulled espresso.
While espresso requires more equipment than other methods, the reward is unmatched intensity and the foundation for lattes, cappuccinos, and flat whites. Understanding the variables of espresso gives you control over every cup.
WHAT YOU'LL NEED
ESPRESSO MACHINE
A machine capable of 9 bars pressure. Semi-automatic gives best control for learning.
BURR GRINDER
Espresso demands precision. A quality burr grinder with stepless adjustment is essential.
TAMPER
A calibrated tamper (30lb/14kg) ensures consistent compression of the coffee bed.
SCALE & TIMER
Measure dose and yield. Time extraction. Espresso is about precision.
THE FOUR VARIABLES
DOSE
The weight of dry coffee in your portafilter. Standard is 18g for a double shot.
More dose = more body, less dose = more clarity
YIELD
The weight of liquid espresso. A 1:2 ratio means 18g in, 36g out.
Less yield = intense, more yield = balanced
TIME
How long extraction takes. Target 25-30 seconds for a balanced shot.
Faster = under-extracted, slower = over-extracted
GRIND
Your primary dial for controlling extraction time. Fine grind = slower flow.
Adjust grind to hit target time, not the other way around
THE STANDARD RECIPE
DOUBLE SHOT
PREP & PURGE
Run a blank shot to heat the group head and portafilter. Wipe dry.
DOSE & DISTRIBUTE
Grind 18g directly into portafilter. Use a WDT tool or tap to break up clumps and level the bed.
TAMP
Apply firm, level pressure (about 30lbs). Polish with a gentle twist. The surface should be flat and smooth.
LOCK & EXTRACT
Insert portafilter, start shot immediately. Time from button press to stopping. Target 36g in 25-30 seconds.
DIAL IN
Too fast (sour)? Grind finer. Too slow (bitter)? Grind coarser. Adjust one variable at a time.
TROUBLESHOOTING
SOUR / UNDER-EXTRACTED
- • Grind finer
- • Increase dose slightly
- • Check water temperature (too low?)
- • Extend yield (1:2.5 ratio)
BITTER / OVER-EXTRACTED
- • Grind coarser
- • Reduce yield (shorter shot)
- • Check water temperature (too high?)
- • Reduce dose slightly
CHANNELING
- • Improve distribution (use WDT)
- • Tamp more evenly
- • Check for clumps in grounds
- • Clean portafilter basket
NO CREMA
- • Coffee may be stale (use within 4 weeks)
- • Grind too coarse
- • Water not hot enough
- • Pressure issue (check machine)
BEANS FOR
BRILLIANT SHOTS
Espresso shines with medium-dark roasts that offer chocolate, caramel, and nutty notes. Try our house blend.