How to make an Espresso

The shot everything else is built on.

Ratio18 g in : 36 g out
Time3 mins
Serves1 (30 to 40 ml)
OriginItaly
Espresso
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Gear for better coffee at home

A good grinder and a scale do more for your cup than a fancier machine.

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Method

0 of 4 done

  1. Grind 18 g of coffee fine and dose it into the portafilter.

  2. Distribute level and tamp firmly and flat (~15 kg of pressure).

  3. Lock in and start the shot: aim for about 36 g out in 25 to 30 seconds.

  4. Look for a steady, honey-like flow and a hazelnut crema on top.

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💡 Barista tips

  • Runs too fast and sour? Grind finer. Too slow and bitter? Grind coarser.

The Espresso is on the menu in GramCups Café. Pour every ingredient to the exact gram and serve it up. Play GramCups Café →

More Espresso drinks

☕ 18 to 20 g in : ~40 g out Doppio A double espresso, twice the shot, none of the fuss. ☕ 18 g in : ~25 g out Ristretto A short, sweet, concentrated pull. ☕ 18 g in : ~60 g out Lungo A long pull, bigger, lighter, more aromatic. ☕ 2 shots : 120 to 180 ml water Americano Espresso loosened with hot water.
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