The Perfect Everyday Espresso Shot

The Perfect Everyday Espresso Shot

Brew Time: 25–30 seconds
Total Coffee: 18 g
Yield: 36 g (1:2 ratio)
Water Temp: 92–94°C
Grind: Fine

 

Step-by-Step

  1. Turn on the machine and allow it to fully heat (1–3 minutes for home machines, longer if needed).

  2. Purge the group head with 2–3 seconds of hot water.

  3. Weigh 18 g of coffee and grind fine (espresso grind).

  4. Distribute the grounds by tapping or using WDT to remove clumps.

  5. Tamp firmly and level with consistent pressure (~10–15 kg).

  6. Insert the portafilter and lock it into the machine.

  7. Start extraction and run a timer immediately.

  8. Stop when you reach 36 g output or at 25–30 seconds.

  9. Taste and adjust:

    • Sour → grind finer

    • Bitter → grind coarser

  10. Serve immediately for the best crema and aroma.