Espresso

A thick, syrupy coffee that forms the base of many drinks, an espresso uses a higher ratio of coffee and a shorter brew time to create a deeply rich and concentrated brew.

What You'll Need:

  • Coffee
  • Espresso Machine
  • Grinder
  • Scales or a small measuring glass
  • A cup
  • Timer

Let's Brew This

Best Roast to Use: Espresso

18g

40ml

93 ° C

30 - 35 seconds

Method

  1. Turn on your espresso machine and allow it to warm up
  2. Clean the portafilter basket. Grind 18g of coffee into the portafilter
  3. Press the coffee with a tamper to ensure it is level, flat and even
  4. Place a cup and set of scales or a small measuring glass underneath the group head of the espresso machine
  5. Insert the portafilter into the machine and immediately start the brewing process
  6. Start the timer
  7. Measure the volume of espresso being brewed either with your measuring glass or set of scales
  8. When you reach 40ml or 40g of espresso, stop the water and make a note of the time
  9. Aim to reach 40-50ml/40-50g of espresso in 30-35 seconds

If your espresso is taking longer than 35 seconds to reach 40-50ml/g try using less coffee or, if you’re grinding at home, using a slightly coarser grind setting. If your espresso is taking less than 30 seconds to reach 40-50ml/g try using more coffee or, if you’re grinding at home, using a slightly finer grind.

Pro tip: Look out for the colour change in the espresso as it pours out of the portafilter. As the coffee changes to pale yellow you should be nearing the end of your brew time. If this happens too quickly you may be over extracting your coffee!