Espresso
A starting espresso recipe (18 g in, 36 to 40 g out, 25 to 32 seconds), how to dial in a new coffee, and why light roasts need different numbers.
How espresso is different
Espresso forces hot water through a tightly packed puck of finely ground coffee at high pressure, in about half a minute. Everything happens fast and concentrated, so small changes in grind make big changes in the cup. That's why espresso recipes are written in grams out as well as grams in, and why a grinder that adjusts in fine steps matters more here than anywhere else.
Espresso is also the most sensitive to how fresh the coffee is. A bag that's only a few days old often gushes and tastes sharp; most coffees pull better shots after a week or two. See Resting coffee after roasting.
Starting recipe
- Dose
- 18 g of coffee in a double basket (or the dose the basket is rated for).
- Yield
- 36 to 40 g of espresso in the cup, weighed: a ratio of 1:2 to 1:2.2.
- Time
- 25 to 32 seconds, from starting the pump.
- Temperature
- 92 to 94 °C if your machine lets you set it.
Dialing in a new coffee
Keep the dose fixed, stop the shot by weight, and adjust only the grind until the time lands in range. Then taste and adjust the yield.
- Too fast, sour
- Grind finer. The shot should run in a steady, syrupy stream, not a gush.
- Too slow, bitter
- Grind coarser.
- In time but sour
- Pull a longer shot (more yield, like 1:2.5), or raise the temperature a degree or two.
- In time but bitter or harsh
- Pull a shorter shot (1:1.8), or lower the temperature.
Light roasts
Light roasts are denser and harder to extract, so they often want a finer grind, a hotter brew (94 to 96 °C), a longer ratio (1:2.5 to 1:3) and more rest. The result is brighter and lighter than a classic espresso, closer to a concentrated pour-over. For a traditional chocolate-and-caramel shot, look at medium to dark roasts.