Choose a method
Espresso
25–30 secHot water forced through a fine, tightly packed puck. Needs a capable grinder more than anything else.
Coffee in18 g
Espresso out36 g
Ratio1:2
GrindFine
Water temp195–200°F
Time25–30 sec
Steps
- 01
Dose 18 g of fresh ground coffee into the portafilter.
- 02
Distribute the grounds evenly and tamp level.
- 03
Lock in the portafilter and start the shot.
- 04
Stop at about 36 g. Aim for 25–30 seconds; grind finer if it runs fast.
Photo coming soon
Gear for espressoon Extraction Lab
Breville Barista ExpressBreville↗Espresso Machines137 compared↗Grinders99 compared↗Coffees that suit espresso
Medium and medium-dark roasts, often blends built for espresso.
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Grind chart
Finer for fast brews, coarser for slow onesGrind chart
Extra fineLike powdered sugarTurkish
FineLike table saltEspresso
Medium-fineLike fine sandPour-over, AeroPress
MediumLike beach sandDrip
CoarseLike sea saltFrench press, cold brew
Fix a bad cup
Change one thing at a timeFix a bad cup
Sour, sharp or thin
Under-extracted: the water didn’t pull enough out.
Grind a little finer.
Use hotter water, or brew a bit longer.
Bitter, harsh or dry
Over-extracted: the water pulled out too much.
Grind a little coarser.
Shorten the brew time.
Weak or watery
Not enough coffee for the water.
Use more coffee, moving toward 1:15.
Check that the beans are within a few weeks of the roast date.