HOW TO MAKE ESPRESSO
Twenty-eight seconds of pure concentration. The most finicky brewing method on this site, and the most satisfying when the numbers add up.
Good espresso beans matter more here than with any other brewing method, because there’s nowhere to hide.
THE NUMBERS, FOR ONE CUP
THE NUMBERS, FOR ONE CUP
TIME
0:28 sec
COFFEE
8 grams
YIELD
36 g out
RATIO
1:2
GRIND
Extra fine
TEMP
93°C
SHOT
SINGLE
YIELD IN
9 g
YIELD OUT
18 g
TIME
0:25
DOUBLE
YIELD IN
18 g
YIELD OUT
36 g
TIME
0:28
RISTRETTO
YIELD IN
18 g
YIELD OUT
27 g
TIME
0:25
LUNGO
YIELD IN
18 g
YIELD OUT
54 g
TIME
0:35
TIME
0:28 sec
COFFEE
17 grams
YIELD
36 g out
RATIO
1:2
GRIND
Extra fine
TEMP
93°C
SHOT
SINGLE
YIELD IN
9 g
YIELD OUT
18 g
COFFEE
0:25
DOUBLE
YIELD IN
18 g
YIELD OUT
36 g
COFFEE
0:28
RISTRETTO
YIELD IN
18 g
YIELD OUT
27 g
COFFEE
0:25
LUNGO
YIELD IN
18 g
YIELD OUT
54 g
COFFEE
0:35
NO SCALE? NO PROBLEM.
8 GRAM
Is a walnut-sized amount, or a loosely filled shot glass of ground coffee.
36 GRAM
Out is approximately two-thirds of a small espresso cup.
WEIGHT
It if you have a scale; otherwise, count to 28.
GRIND
Feels like powdered sugar between your fingers, the finest grind on this site.
THE STEPS
01
PREHEAT THE MACHINE AND PORTAFILTER FOR AT LEAST 15 MINUTES
A cold portafilter ruins the shot before it even begins.
02
GRIND YOUR COFFEE FRESH AND DOSE 18 G INTO THE PORTAFILTER BASKET
Distribute evenly with your finger or a distribution tool. For espresso, grinding fresh isn’t optional. Pre-ground espresso noticeably loses quality within an hour.
03
TAMP EVENLY AND FIRMLY
About as much pressure as pressing a doorbell. No need to pound it.
04
LOCK THE PORTAFILTER IN AND START BREWING IMMEDIATELY
Don’t leave ground coffee sitting in a hot portafilter.
05
AIM FOR 36 G OF ESPRESSO IN 28 SECONDS
If it runs faster, grind finer. If it runs slower, grind coarser..
TRANSLATED FROM BARISTA
"Dial in the grind for the correct extraction ratio"
Adjust your grinder until 18 grams of coffee yields 36 grams of espresso in approximately 28 seconds.
"Channel formation causes uneven extraction"
An uneven tamp causes water to rush through one spot, making one sip taste sour and the next bitter.
HOW THE FIVE COFFEES TASTE WITH THE ESPRESSO
COFFEE
AT 0:28, STANDARD
SHORTER EXTRACTION (0:22)
LONGER EXTRACTION (0:35)
MICROLOT
Syrupy, dark chocolate, thick crema
Very concentrated, sharp
Diluted, becomes bitter
SINGLE
Bright, almost juice-like, unusual for espresso
Sharp and sour, challenging
Rounder, but thin
DOUBLE
Balanced, sweet, easiest to dial in
Slightly astringent
Still perfectly fine, just a little weaker
TRIPLE
Chocolate and body, a classic espresso profile
Intense, slightly sharp
Loses richness, with a slightly bitter edge
DARK
Bold, low acidity, best for milk-based drinks
Very strong, cuts through milk
Quickly becomes bitter
COFFEE: MICROLOT
AT 0:28, STANDARD
Syrupy, dark chocolate, thick crema
SHORTER EXTRACTION (0:22)
Very concentrated, sharp
LONGER EXTRACTION (0:35)
Diluted, becomes bitter
COFFEE: SINGLE
AT 0:28, STANDARD
Bright, almost juice-like, unusual for espresso
SHORTER EXTRACTION (0:22)
Sharp and sour, challenging
LONGER EXTRACTION (0:35)
Rounder, but thin
COFFEE: DOUBLE
AT 0:28, STANDARD
Balanced, sweet, easiest to dial in
SHORTER EXTRACTION (0:22)
Slightly astringent
LONGER EXTRACTION (0:35)
Still perfectly fine, just a little weaker
COFFEE: TRIPLE
AT 0:28, STANDARD
Chocolate and body, a classic espresso profile
SHORTER EXTRACTION (0:22)
Intense, slightly sharp
LONGER EXTRACTION (0:35)
Loses richness, with a slightly bitter edge
COFFEE: DARK
AT 0:28, STANDARD
Bold, low acidity, best for milk-based drinks
SHORTER EXTRACTION (0:22)
Very strong, cuts through milk
LONGER EXTRACTION (0:35)
Quickly becomes bitter
ESPRESSO IS THE LEAST FORGIVING BREWING METHOD HERE.
Single, as beautiful as it is in a V60, is honestly tricky to get tasting good as a straight espresso. Triple and Dark were made for this.
ESPRESSO IS THE LEAST FORGIVING BREWING METHOD HERE.
Single, as beautiful as it is in a V60, is honestly tricky to get tasting good as a straight espresso. Triple and Dark were made for this.
TASTES WEIRD?
SOUR OR SHARP
Grind finer. The shot is running too fast.
BITTER OR HARSH
Grind coarser. The shot is running too slowly, or your dose is too high for the basket.
LITTLE CREMA
The beans may be past their prime, or the grind is too coarse.
EVERY SHOT IS DIFFERENT
Your coffee distribution is uneven before tamping. Give the grounds a quick stir with a needle or toothpick before you tamp.
FREQUENTLY ASKED QUESTIONS
A medium-dark to dark roast with plenty of body works best for the short, intense extraction. Triple and Dark are the natural choices. Very light roasts can taste sharp or sour as a straight espresso.
Nothing about the bean itself. The difference lies in the roast and grind: espresso calls for a darker roast and a much finer grind. Any bean can be used for espresso, but not every bean tastes good that way.
Usually 18 grams of ground coffee, yielding approximately 36 grams of liquid espresso, a ratio of around 1:2.
Approximately 28 seconds, from starting to stopping the pump.
The shot ran too fast, resulting in under-extraction. Grind finer so the water takes longer to pass through.
Only if it’s ground specifically for espresso, and even then, freshly ground coffee is noticeably better. Filter-ground coffee won’t work; the water will run through it in five seconds.