Espresso graphic heading

The generally agreed upon, albiet somewhat unforgiving, current pinnacle of our coffee making acheivements

Group head off white

Espresso is by far the most complex of popular coffee techniques. When mastered, people flock to drink it in the millions, as evident by today’s cafe culture worldwide. For those making it at home, there are probably more variables to master than you think, so we'll give you a basic guide below and from then on you'll have to set out experimenting to perfect it.

Crucial kit
Pro tweaks

Let's brew it

Espresso step 01

Espresso shot should be made with clear and filtered water heated between 90 to 97 °C

Espresso step 02

Coffee ground has to be finer than most grind methods, similar to table salt

Espresso step 03

Feel free to adjust your dose according to taste, but normally baristas use between 18 to 21 grams of ground coffee extracting 30 grams double shot coffee

Espresso step 04

A firm body weight and level tamp is essen- tial for a nice even extraction. Position the portafilter in the grouphead and start your shot.

Espresso step 05

The shot should start with a slow drip, then develop into a gentle, even stream. Near the 25 second mark, the extraction will end, causing the shot to thicken and start “blond- ing,” or turning yellow. Stop the shot just as this process begins.

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