Espresso Fundamentals
Learn the fundamentals of pulling the perfect espresso shot with proper technique, timing, and pressure.
Brew Time
1 min
Grind Size
Fine
Coffee
18-20g
Water
36-40ml output
Equipment Needed
- - Espresso machine
- - Grinder with fine adjustment
- - Tamper
- - Scale
- - Timer
- - Portafilter
- - Shot glass or cup
Brewing Parameters
Coffee Amount
18-20g
Water Amount
36-40ml output
Grind Size
Fine
Water Temperature
200°F (93°C)
Brewing Instructions
-
1
1. Preheat espresso machine and portafilter
-
2
2. Grind 18-20g coffee to fine consistency
-
3
3. Distribute grounds evenly in portafilter
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4
4. Tamp with 30lbs of pressure, ensuring level surface
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5
5. Lock portafilter into group head
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6
6. Start extraction immediately
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7
7. Target 36-40ml output in 25-30 seconds
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8
8. Stop extraction when desired volume reached
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9
9. Serve immediately
Pro Tips
- Freshly roasted beans (7-21 days after roast) work best - Dial in by adjusting grind size and dose - If too fast: grind finer or increase dose - If too slow: grind coarser or decrease dose - Look for rich, honey-like flow during extraction - Clean group head and portafilter between shots