Espresso

Espresso

Nine bars of pressure and a lot of opinions.

Double espresso shot pulling into a shot glass with honey-brown crema — Lot | 23 espresso brew guide

Espresso is not really a brew method. It is an argument between water, coffee, pressure and time — and the shot is whoever wins.

Start with the ratio. 18 grams of coffee, 36 grams of espresso in the cup, in about 25 to 30 seconds. If it pours faster and tastes sour, grind finer. If it pours slower and tastes bitter, grind coarser.

Everything else — distribution, tamp, machine, water — is refinement on top of that loop. Get the loop honest first.

Recipe

Ratio1:2
Coffee18 g in
Yield36 g out
GrindFine · dial to time
Temperature93 °C
Time25–30 s

How to brew

  1. 0:00

    Distribute the grounds evenly. Tap the portafilter, level with a finger.

  2. 0:05

    Tamp level. Wipe the rim. Lock in.

  3. 0:10

    Start the shot and the timer together.

  4. 0:25

    First drops around 8 to 10 seconds. Steady dark stream after.

  5. 0:30

    Cut at 36 g. Taste before you touch anything else.