Brew Guide
Espresso
Pressure, precision, craft.
Espresso is the most technically demanding brew method — and the most rewarding to master. Nine bars of pressure force hot water through a compressed puck of finely ground coffee in 25–30 seconds, producing a concentrated shot with complex body and crema.
- Total Time
- 25–30 sec
- Ratio
- 1:2 (coffee:espresso out)
- Temperature
- 90–94°C
- Yield
- 40g espresso out
Step by step
Pro Tips
- Espresso is extremely grind-sensitive. Change grind size in small increments and pull a test shot between each adjustment.
- A consistent tamp is more important than the exact pressure applied.
- Preheat your cups — espresso cools rapidly in cold porcelain.
- Freshly roasted coffee (7–21 days off roast) is ideal for espresso. Very fresh coffee (< 5 days) has excess CO₂ that causes channeling.