Have you ever wondered what goes into crafting the perfect espresso? Espresso is one of the most intricate brewing methods, and getting it just right can take a bit of time and practice — It’s all about consistency!
To help you nail that perfect shot, we recommend using a scale when grinding and extracting. This lets you control your dose with precision and helps you replicate the method once you’ve got it down.
Whether you are a fully trained barista or a home espresso machine user, here is our guide to get the best espresso each and every time.
YOU’LL NEED
– Fresh espresso coffee (whole bean is best!)
– Espresso machine
– Double group handle (for a double shot)
– Grinder (we recommend a good quality Burr grinder)
– Tamper
– Scales
– Cup/s
– Knock box tube
– Clean cloths: one damp for your steam wand and one dry for your basket
STEP-BY-STEP GUIDE
Step 1: Warm your cups
Place your coffee cup(s) on top of your espresso machine to keep them warm, or fill them with hot water to heat them up.
Step 2: Prep the group handle
Take the group handle out of the machine, making sure it’s clean, warm and dry. If it’s wet, give it a quick wipe with the dry cloth.
Step 3: Purge the shower screen
Run the machine for a few seconds to flush out any old water and ensure the temperature is spot on.
Step 4: Grind your coffee
Place the group handle on your scale and tare it off. Grind your coffee into the handle and ensure the grounds are evenly distributed. We recommend a dose of 22g for a double shot (but this may vary depending on your basket size).
Step 5: Tamp it
Before you tamp, make sure your grounds are level. Give the group handle a gentle tap on the bench to settle the coffee, then tamp firmly and evenly with one press and a twist. Brush any excess grounds off the rim of the basket.
Step 6: Set the scale for extraction
Place your cup(s) on the scale and tare again. We’re aiming for a 1:2 ratio (of dry to wet coffee), so if you’re using 22g of coffee, you’ll want a 44g yield.
Step 7: Start the extraction
Lock the group handle into place and start the extraction immediately. Put your cup back on the scale and start your timer. Keep an eye on the flow — it should start with a drip, then pour like golden honey. You’re aiming for a 27-32 second extraction, yielding about 44g (or around 60ml total).
Step 8: Taste & Enjoy!
Savour your freshly brewed espresso. If it’s not quite right, don’t worry — small tweaks can make a big difference.
TROUBLESHOOTING YOUR ESPRESSO EXTRACTION
- Extracting too fast? Try adjusting the grind finer or tamping with more pressure.
- Extracting too slow? Coarsen the grind or tamp with a lighter hand.
- Wet puck? You may need more coffee or firmer tamping.
- Dry puck? You might have overpacked it.
- Weird flavour? If the group handle sits under the hot shower screen for too long before extracting, it can ruin the espresso’s flavour. Always make sure to start the extraction immediately after locking the group handle in place.
Adjust, repeat and keep sipping until you perfect that shot.
For a visual reference, check out the Espresso Brew Guide by our roaster Simon on Reels — Happy brewing!