Espresso at Home
Espresso uses finely ground coffee and pressure to brew a concentrated drink. Start with a repeatable dose, yield, and time, then adjust grind size gradually to balance flavour.
Espresso is a concentrated brewing method that pushes hot water through finely ground coffee under pressure. Getting a balanced shot involves several variables, including dose, beverage yield, grind size, water temperature, and time. A scale makes it easier to repeat a recipe and understand what changed between shots.
Start with the coffee and machine manufacturer's guidance, then keep dose and yield consistent while adjusting grind. If extraction runs very quickly and tastes thin or sour, a finer grind may help. If it chokes the machine or tastes harsh, a coarser grind may be needed. Espresso machines differ, so use these as general starting points and follow the equipment manual.
Step by Step
Step 1: Warm up the machine as directed by its manual.
Warm up the machine as directed by its manual.
Step 2: Dose and distribute ground coffee consistently.
Dose and distribute ground coffee consistently.
Step 3: Pull a shot while measuring the beverage yield.
Pull a shot while measuring the beverage yield.
Step 4: Taste, then adjust grind size gradually.
Taste, then adjust grind size gradually.
