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☕ Coffee
Espresso
Intense, concentrated, and aromatic.
Amount
18 g ground coffee (double shot)
Temperature
90–96 °C (194–205 °F)
Brew Time
25–30 seconds extraction
How to Brew
- 1
Grind 18 g of coffee to a fine, table-salt consistency.
- 2
Distribute grounds evenly in the portafilter basket.
- 3
Tamp firmly and evenly with approximately 15–20 kg of pressure.
- 4
Lock the portafilter and begin extraction immediately.
- 5
Target a 36 g yield in 25–30 seconds for a classic 1:2 ratio.
- 6
Serve immediately in a pre-warmed demitasse cup.
✨ Flavour Tips
- •If the shot tastes sour and runs fast, grind finer. If bitter and slow, grind coarser.
- •A golden crema that dissipates slowly signals a well-pulled shot.