Espresso is all about balance, between grind, dose, time, and technique. Nailing the shot means understanding how your variables interact to create the flavour you want. Whether you’re pulling a single or building a latte, these fundamentals will help you dial in a smooth, expressive cup.
Equipment
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Espresso machine
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Grinder
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Fresh coffee (whole or ground)
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Scales
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Timer
Recipe
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Coffee: 18 g (fine grind)
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Yield: 36 g
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Ratio: 1:2
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Brew time: 28–32 seconds
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Water temp: 93–96°C
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Milk steaming temp: 55–65°C
Steps
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Remove the portafilter and wipe it clean.
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Flush the group head to clear old water.
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Place the portafilter on a scale and tare.
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Dose 18 g of fresh coffee and level the bed evenly.
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Tamp evenly and firmly—aim for a level surface.
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Wipe the rim, lock the portafilter in place.
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Put a scale and cup under the spouts and start the shot.
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Stop around 34 g to allow the final drip to reach 36 g.
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If your shot is too quick, grind finer. If it’s too slow, grind coarser.
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Stir and enjoy.
Notes
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Clean your machine daily to maintain flavor and performance.
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Purge between grind size changes to remove old grounds.