The Recipe

We like to keep coffee simple, but with espresso, tiny variances can make a big difference in the cup. That’s why we recommend using a set of digital scales to measure both the coffee going in and the espresso coming out.

This is the espresso recipe we use in our cafés every day:

21g ground coffee → 42g brewed espresso 
28–32 seconds brew time

Start with the this recipe above and adjust your grind until your brew time lands in that 29-32 second window. 

The Method

1. Heat Your Machine

Turn your espresso machine on and give it enough time to fully heat up.

2. Weigh and Grind Your Coffee

Place your portafilter on your scales and tare to zero. Grind 21g of coffee into the basket.

Your grind should be fine, but every grinder and machine is a little different. The extraction/brew time will tell you whether you need to go finer or coarser.

3. Distribute and Tamp

Distribute the coffee evenly in the basket, then tamp firmly and level. You’re looking for a flat, even bed of coffee.

4. Brew

Lock the portafilter into your machine and start brewing.

Place your cup on the scales and stop the shot when you reach 42g of espresso.

You’re aiming for that to take 28–32 seconds.

5. Adjust Your Grind

If you reach 42g in less than 28 seconds, your shot is running too fast. Grind finer.

If it takes longer than 32 seconds, your shot is running too slow. Grind coarser.

Make small adjustments until you land in the sweet spot.