Brew Guide - Espresso

Pull a balanced, sweet shot at home — our house method, start to finish.

Recipe at a glance

Dose

17g

Yield (out)

34g

Ratio

1:2

Grind

Fine (Espresso Grind)

Water temp

92-95C

Brew time

25-30sec

Dialled for a 34 g shot — adjust grind to hit the time.

What you'll need

Step by step

1
Purge & Warm Up
Run a blank shot to heat up the group head and portafilter. Better thermal stability helps you pull more consistent shots.
2
Weigh your dose
Weigh your beans before grinding, then check the ground coffee after grinding. Some grinders retain more coffee than others, so always confirm your final dose.
3
Distribute evenly
Make sure the coffee is evenly distributed in the portafilter. An even coffee bed helps the water flow through the puck more evenly.
4
Tamp level
Tamp the coffee firmly and keep it level. You do not need to overthink the pressure, just press until the coffee feels fully compressed and the tamper does not move further.
5
Lock in gently
Gently lock the portafilter into the group head. Knocking it too hard may crack the puck, which can cause channeling during extraction.
6
Pull your shot
Start the extraction and track both time and yield. Aim for around 34 g out in 25 to 30 seconds. Shot time starts when you press the brew button, and ends when you stop the shot.
7
Adjust by taste
Taste your espresso and adjust from there. Change only one variable at a time, such as grind size, dose, yield, or shot time. Changing too many things at once can make dialing in more confusing.