Brew guide

Espresso

The perfect espresso can seem daunting at first, as many factors play a part in your final shot. Get a few basics right and it gets a lot easier.

Espresso pouring from the La Marzocco into a pink ceramic cup
GrindVery fine
Coffee1:2 ratio, 1g dry coffee for every 2g of espresso
WaterDouble your coffee weight
Brew timeAround 25–30 seconds

You’ll need: Espresso machine, grinder, portafilter, tamper, scales and a timer.

Method

A finer grind slows the water down in the group head and gives you more extraction. If your shot takes longer than planned you may be over-extracting, which makes it bitter and dry. A coarser grind speeds things up but gives you less extraction.

  1. Clean and dry your portafilter.
  2. Purge the group head with hot water for a few seconds.
  3. Weigh your portafilter and zero the scales. Add your freshly ground coffee to the weight you want. You may need to adjust your grind size to get the right extraction time.
  4. Distribute and settle the coffee evenly in the basket.
  5. Place the portafilter on a flat surface with the tamper on top and press straight down.
  6. Lock the portafilter into the group head, taking care not to knock it. Disturbing the puck can create channels for the water to run through.
  7. Select your water setting and let the shot drip. It should start slowly and then speed up, with a creamy crema forming towards the end.
  8. Sit back and enjoy a freshly brewed espresso.

Three tips

Use whole beans As soon as you grind your coffee it starts to lose flavour and go stale. Keep it whole bean until you brew and you’ll notice the difference.
Weigh your coffee Weighing is crucial to understand your brew time and get an even extraction. Without it, differences in dose can cause over or under extraction.
Mind your water Water has a big impact on flavour and on your machine. Use filtered water to stop it scaling up and to improve the taste in the cup.

More guides

Cold brewV60CafetiereAeropress

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