How to prepare an espresso

Espresso is a concentrated, intense, and aromatic preparation. While small variations greatly change the result, a simple base recipe allows you to start and then adjust according to your coffee and machine.

Base Recipe

Coffee: 18 g
Final beverage: approx. 36 g
Ratio: 1:2
Temperature: 92–94 ºC
Grind: fine
Extraction time: approx. 25–30 seconds

Step-by-step

1. Heat the machine
Allow the coffee maker and portafilter to reach the correct temperature before preparing the espresso.

2. Add the coffee
Use 18 g of coffee as a starting point, always adapting it to the size of your basket.

3. Distribute and tamp
Distribute the coffee evenly and tamp straight and firmly. You don't need to apply excessive force: the most important thing is that the surface is level.

4. Start extraction
Place the portafilter and start immediately.

As a reference, aim to get approximately 36 g of espresso in 25–30 seconds.

5. Taste and adjust
Time is a guide, not the final goal. What matters is how the coffee tastes.

Want to adjust it to your taste?

Too acidic, light, or extraction is too fast → grind finer.
Too bitter, dry, or takes too long → grind coarser.
Too intense → slightly increase the final beverage amount.
Too weak → slightly reduce the final beverage amount.

Make grind adjustments little by little.

Which coffee do we recommend?

Espresso can work very well with both natural and washed Ethiopian coffees.

Naturals usually produce espressos that are sweeter, fruitier, and have more body.
Washed coffees can offer a cleaner, more floral, and brighter cup.

Our recommendation

Use the recipe 18 g of coffee → 36 g of espresso as a starting point, but don't obsess over reaching exactly 30 seconds. Primarily adjust the grind until you find a cup that is sweet, balanced, and enjoyable for you.