The basics
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Coffee18 g, finely ground
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Yield36 g of espresso (about 2 oz)
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Ratio1:2
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GrindFine, just grittier than flour
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Temperature200°F (93°C)
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Time25–30 seconds
You'll need
- Espresso machine
- Burr grinder
- Tamper
- Kitchen scale
- Espresso cup
Step by step
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Step 1
Warm up the machine
Turn the machine on 15 to 20 minutes ahead and lock the empty portafilter in so it heats up too. Run a quick flush of water just before you start.
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Step 2
Grind and dose
Weigh 18 g of beans and grind them fine, just grittier than flour, straight into the dry portafilter basket.
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Step 3
Level and tamp
Tap the portafilter to settle the grounds and level them off. Tamp straight down with firm, even pressure until the bed is flat.
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Step 4
Pull the shot
Lock the portafilter in, set your cup on a scale and start brewing right away. Stop at about 36 g of espresso, 25 to 30 seconds after you started.
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Step 5
Serve
Give the shot a quick stir to mix in the crema, then enjoy it straight or pour it into steamed milk for a latte or cappuccino.
Pro-tip
Let the timer guide your grind. Shot running fast and sour? Grind finer. Slow and bitter? Grind coarser. Change the grind, not the dose.
Freshness
Keep your beans in the sealed bag or an airtight container, away from light, heat and moisture, and out of the fridge. Grind just before you brew and finish the bag within a few weeks of opening.
