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Espresso
How to brew Espresso
Hot water (92–96°C) forced through finely-ground coffee at 9 bars of pressure. All measurements by weight.
Total time
25–35 sec
Ratio
1:1 – 1:3
Ratios & recipes
Ratio
1:1 – 1:3
Grind
Extra fine — like powdered sugar, not flour
Temperature
92–96°C (198–205°F)
Typical time
25–35 sec
Ristretto
- Dose
- 18–20g
- Yield
- 18–25g
- Time
- 20–30 sec
Standard Espresso
- Dose
- 18–20g
- Yield
- 36–40g
- Time
- 25–35 sec
Lungo
- Dose
- 18–20g
- Yield
- 54–60g
- Time
- 35–45 sec
Light Roast
- Dose
- 18–20g
- Yield
- 45–54g
- Time
- 28–38 sec
Dark Roast
- Dose
- 18–20g
- Yield
- 27–36g
- Time
- 20–28 sec
Pour sequence
- 1
- 2
- 3
- 4
- 5
- 6
Tips
- Light roast: 1:2.5–1:3 unlocks sweetness
- Medium roast: 1:2–1:2.2 is a solid baseline
- Dark roast: 1:1.5–1:2 prevents bitterness
- Sour = grind finer or reduce yield. Bitter = grind coarser or increase yield