How to brew: Espresso
A balanced espresso runs at 1:2: 18 g of coffee becomes 36 g of drink in 25 to 30 seconds.
Quick answer
Use 18 g of finely ground coffee to pull 36 g of espresso (1:2 ratio), water at 92–94 °C, in 25 to 30 seconds.
- Ratio
- 1:2
- Coffee
- 18 g
- Drink
- 36 g
- Grind
- Fine
- Temperature
- 92–94 °C
- Time
- 25 to 30 seconds
Scale the recipe
Drink36 g
- Ratio
- 1:2
- Grind
- Fine
- Temperature
- 92–94 °C
- Time
- 25 to 30 seconds
Step by step
- Turn the machine on well ahead and run water through the group to stabilise the temperature.
- Grind 18 g of coffee fine straight into the dry portafilter. Distribute and tamp level, without knocking it.
- Lock it in and start the shot immediately, with the cup on the scale.
- Stop at 36 g. Under 25 s (sour, thin)? Grind finer. Over 30 s (bitter)? Grind coarser.
Questions
Does pre-ground coffee work for espresso?
It works if it is ground for espresso, but it loses aroma within days. For a machine, whole bean plus a grinder is best.