BREW GUIDE
Espresso
Concentrated, intense, the foundation of every milk-based drink. The method that defined modern coffee culture.
- Medium
- ⏱ 30 sec shot
- ☕ 1-2 shots
GEAR
Espresso machine, grinder
RATIO
1:2 (18g in, 36g out)
GRIND
Fine, sand-like
TIME
25-32 seconds
THE RECIPE
Six steps to a great shot
Espresso is the most technical method here. But once it is dialled in, it is the fastest way to a great cup. Follow these six steps, adjust the grind to taste, and you are set.
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Warm the machine and portafilter
5-10 mins prepFill the water tank with fresh, cold water. Turn the machine on and let it heat up properly. Run a blank shot through the portafilter to warm the group head and basket. Cold gear kills your shot temperature.
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Dose and distribute
30 secUse 18-20g of fresh-ground coffee for a double shot. Grind on demand, never pre-ground. Distribute evenly in the basket - tap, level with a finger, or use a distribution tool. Even distribution = even extraction.
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Tamp firmly and level
10 secTamp with about 15kg of pressure - firm and straight down, no wiggle. The puck should be level and the surface polished. Uneven tamping causes channeling, which means your water finds the easy path and under-extracts the rest.
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Lock in and start the shot
Shot: 25-32 secLock the portafilter into the group head and start the shot immediately - don't let the coffee sit in a hot group. Watch the flow. First drops should appear at 6-9 seconds, full flow by 12 seconds, finished around 25-32 seconds total.
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Read the shot, dial in
Adjust between shotsToo fast (under 20 sec)? Grind finer. Too slow (over 35 sec)? Grind coarser. Bitter? Likely over-extracted - shorten the shot or grind coarser. Sour? Under-extracted - grind finer or pull longer. Adjust one thing at a time.
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Clean up between shots
10 secKnock the puck into the bin, wipe the portafilter, run a quick blank shot to flush the group. A clean group head is a happy group head. Skip this and your next shot tastes bitter from yesterday's grounds.
PRO TIPS
Three tips from Carlos
Three things that separate cafe-quality espresso from kitchen espresso.
Fresh beans, every time
Espresso is unforgiving. Use beans roasted within the last 2-4 weeks for best results. Older beans = flat shots. Newer beans (under 5 days) = wild and gassy.
Weigh in, weigh out
For consistency, use a small scale. 18g in, 36g out, in 25-30 seconds. That's the espresso ratio (1:2). Once you nail it, every shot is the same.
Pre-heat your cup
Pour hot water into your cup while you're pulling the shot, then discard. A pre-heated cup keeps the crema intact and the temperature right for the first sip.
BONUS: MILK TEXTURING
Froth milk like a barista
For lattes, cappuccinos and flat whites, you need silky, glossy milk - not the bubbly froth you get from a hand frother.
Setup: use fresh, cold whole milk in a clean stainless steel pitcher. Fill to just below the spout.
Steam wand position: insert the wand tip just below the surface of the milk, angled to one side of the pitcher. This creates a whirlpool, which is what builds the silky micro-foam texture.
Two phases: first 3-5 seconds, stretch the milk by keeping the wand near the surface (you'll hear a hissing sound). Then submerge the wand deeper to create the whirlpool and heat the milk to 60-65°C (140-150°F). Use a thermometer until you can feel it through the pitcher.
Finish: tap the pitcher firmly on the bench to pop any big bubbles, then swirl to bring everything together. The milk should look like wet glossy paint when poured.
Pour from low and close to the espresso, then raise the pitcher to create the rosetta or heart pattern. Practice makes perfect, even Carlos started with blobs.
BEANS FOR ESPRESSO
Which beans to use
Our Re Firma blend was built for espresso: balanced, chocolatey, and easy in milk. If you drink it straight, our darker single origins are worth a look too.
Other brewing methods
Same beans, different flavours. Espresso brings intensity. The other methods bring different sides of the same coffee.
