Espresso
Aim for a thin, steady stream. Adjust one variable at a time.
The method
- Dose
- 18 g
- Water
- 36–40 g
- Ratio
- 1:2–2.2
- Temperature
- 92–94 °C
- Grind
- fine
- Total time
- 25–30 sec
The brewing guide
Make it your own.
- 01
Warm the machine and cup. Dry the basket before dosing.
- 02
Grind 18 g fine, distribute evenly and tamp level.
- 03
Lock in the portafilter and start the shot and timer together.
- 04
Stop at 36–40 g in the cup, aiming for 25–30 seconds.
- 05
Taste: if sharp, grind finer; if dry or bitter, grind coarser. Change one thing at a time.
Aim for a thin, steady stream. Adjust one variable at a time.
All of our recipes, kept in one place.
All recipesLearn it in person
Dial this brew in with us.
Our Home Brewing workshop in Amsterdam works through this method hands-on, on the light roasts we release.
See the workshops