Espresso pushes hot water through finely ground coffee under pressure, in about half a minute. Small changes make a big difference, so weigh everything and change one thing at a time.
Use this as a starting point. Every machine and grinder is a little different, so expect to adjust the grind.
| Setting | Value |
|---|---|
| Coffee | 18 g |
| Water | 36 g in the cup |
| Ratio | 1:2 |
| Grind | Wholebean |
| Water temperature | Your machine's setting, usually 92–94°C |
| Total brew time | 25–30 seconds |
| Why wholebean? | Espresso needs grinding just before you brew and adjusting for your machine, so we don't pre-grind for it |
Let the machine heat up fully. Run some water through the group head, then dry the basket. A cold basket or cup steals heat from the shot.
Grind 18 g of coffee into the basket. Break up any clumps so the coffee sits evenly. A distribution tool helps, but a gentle tap on the side does a decent job.
Press the coffee down firmly and level. Level matters more than how hard you press: if it's lopsided, water finds the easy way through and the shot tastes thin.
Lock the handle in, put your cup on the scales and start the shot and the timer together. Stop when the scales read 36 g. Aim for somewhere between 25 and 30 seconds.
Taste it before you add milk. If it isn't right, change the grind first and keep everything else the same, so you know what made the difference.
| If it tastes… | It probably means… | Try this next time |
|---|---|---|
| Sour or sharp | The shot ran too fast | Grind a little finer |
| Bitter or harsh | The shot ran too slow | Grind a little coarser |
| Watery, with no body | Not enough coffee, or the grind is too coarse | Check your dose is 18 g, then grind finer |
Still stuck? Ask us anything about coffee.
