Espresso for light roasts

Light roasts are denser and harder to extract, so a classic 1:2 shot can taste sour and thin. Running the shot longer, to around 1:2.5, with hotter water extracts more sweetness while keeping the fruit and acidity that make these coffees interesting.

Expect a lighter bodied, more tea-like shot than a classic espresso.

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: 1:2.5
Water temperature: 95°C
Grind: Fine
Time: 25 to 35 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
Flush the group head and dry the basket.
2
Grind 18 g of coffee into the basket and spread it evenly.
3
Tamp firmly and level, then wipe the rim.
4
Set the machine as hot as it allows, around 95°C, lock the handle in and start the shot and the timer together.
5
Stop the shot at about 45 g, after around 25 to 35 seconds.
6
Taste it. If it is still sour, grind finer or run the shot a little longer.