How to make espresso at home

Espresso is coffee brewed with pressure through a fine, compact bed of grounds. Three numbers decide how it tastes: the dose of dry coffee, the yield of liquid in the cup, and the time the shot takes.

This recipe uses a double basket and a ratio of about 1:2, which suits most espresso roasts. Lighter roasts often taste better with a longer ratio, around 1:2.5, and slightly hotter water.

Espresso recipes

Classic 1:2

The standard double shot most espresso roasts are built for.

18 g · 1:2.1 · 25 to 32 seconds

Ristretto

A shorter, syrupy shot with more body and less bitterness.

18 g · 1:1.5 · 20 to 25 seconds

Light roast long shot

A longer ratio and hotter water to open up lighter roasts.

18 g · 1:2.5 · 25 to 35 seconds

Turbo shot

Less coffee, a coarser grind and a very fast shot.

15 g · 1:2.7 · 10 to 15 seconds

Blooming espresso

A pause after preinfusion for a sweeter, more even shot.

18 g · 1:2.5 · 0:50 to 1:05

Lungo

A longer shot with more water through the same puck.

18 g · 1:3 · 30 to 40 seconds

Allongé

A long, fast shot from a coarser grind. Bright and clear.

15 g · 1:4.7 · 25 to 30 seconds

Recipe

Coffee

Yield

Change any amount and the whole recipe scales with it.

Ratio: 1:2.1
Water temperature: 93°C
Grind: Fine, adjusted until the shot runs in time
Time: 25 to 32 seconds

What you need

Espresso machine with a double basket
Grinder that can grind fine enough for espresso
Digital scale with a timer
Tamper
Cup

Method

1
Run a little water through the group head to flush it, then dry the basket.
2
Grind 18 g of coffee into the basket and spread it evenly so there are no clumps or gaps.
3
Tamp firmly and level, then wipe any loose grounds off the rim.
4
Lock the handle in, put the cup on the scale and start the shot and the timer together.
5
Stop the shot at about 38 g in the cup. It should take 25 to 32 seconds.
6
Taste it. Change one thing at a time, usually the grind, and pull another shot.