Flush & preheat
Flush hot water through the group head for 3–5 seconds to preheat. The portafilter should be warm to the touch.
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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.
- Brew Time
- 25–30 sec
- Coffee : Water
- 1:2 (coffee:espresso out)
- Water Temperature
- 90–94°C (194–201°F)
- Difficulty
- Advanced
Dose & distribute
Add 20g of finely ground coffee to the portafilter. Use a distribution tool or finger to level the grounds evenly. No peaks or valleys.
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Tamp
Apply firm, level pressure (approximately 15kg / 30lbs) with your tamper. The puck surface should be perfectly flat and even.
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Lock in & start
Lock the portafilter into the group head and start your timer immediately. Begin extraction.
0:00
Monitor extraction
The first drops should appear in 5–8 seconds. You should see a honey-coloured stream, then golden-brown. Watch the scale — stop at 40g out.
0:00–0:25
Evaluate
Target: 20g in → 40g out in 25–30 seconds. Sour/underextracted = grind finer. Bitter/overextracted = grind coarser.
0:25–0:30
A Little More
From Your Brew
- 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.