Espresso is the foundation of modern coffee culture, a small, concentrated shot packed with bold flavor and rich crema. Brewing it right takes precision, patience, and a few key details dialed in. Here’s how to get the perfect shot every time.
What You’ll Need
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Espresso machine
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Burr grinder (espresso-grade)
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Freshly roasted coffee (ideally within 2 weeks of roast date)
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Scale
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Tamper
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Timer
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Clean water
Step 1: Measure & Grind
Start with 18–20 grams of finely ground coffee for a double shot.
Grind texture should be fine, similar to powdered sugar, too coarse, and your shot will run too fast; too fine, and it’ll choke the machine.
Step 2: Dose & Distribute
Add the ground coffee to your portafilter.
Distribute evenly to remove air pockets, then level the surface before tamping.
Step 3: Tamp Firmly & Evenly
Use consistent, firm pressure (around 30 pounds) to compact the grounds.
Keep the surface flat, an uneven tamp causes channeling and bitter, uneven shots.
Step 4: Pull the Shot
Lock the portafilter into the machine and start the shot immediately.
A good extraction takes 25–30 seconds and yields about 36–40 grams of espresso.
Watch for a steady, honey-like stream and a rich, golden crema.
Step 5: Taste & Adjust
If the espresso tastes sour, grind finer or increase your extraction time.
If it tastes bitter, grind coarser or shorten your extraction time.
Make small adjustments, consistency is everything.
Step 6: Clean Between Shots
Wipe the portafilter, purge the group head, and keep your gear spotless.
Clean equipment = cleaner flavor and longer machine life.
Pro Tips
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Always use filtered water, espresso magnifies impurities.
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Preheat your cup for better crema stability.
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Use fresh beans, flavor peaks within 2–3 weeks after roast.
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Keep notes on your grind size, dose, and extraction time to dial in your perfect recipe.
Flavor Notes
A great espresso should taste balanced and complex, rich chocolate tones, bright acidity, and lingering sweetness. It’s bold, expressive, and the ultimate base for drinks like cappuccinos, lattes, and americanos.