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Coffee · Espresso

How to make an Espresso

The shot everything else is built on.

Ratio18 g in : 36 g out
Time3 min
Serves1 (30 to 40 ml)
OriginItaly
LevelEasy

You'll need

2 items
  • 18 g finely-ground coffee
  • Filtered water at ~93 °C

Weigh your dose and your water. A gram or two changes the cup, so a coffee scale beats eyeballing every time.

Method

4 steps · 3 minutes 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.

Tap a step to check it off. Your place is saved on this device.

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.

A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.

Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.