HOW TO BREW: EXPRESSO AT HOME

Brew Guides >How To Brew: Expresso At Home

Brewing Café-Quality Espresso at Home

Pulling a great shot of espresso can seem like a dark art, but it's simpler than you think. Forget the confusing maths and strange terminology for a moment. The goal is simple: to force hot water through finely-ground coffee to create a short, concentrated, and delicious drink.

This guide will walk you through the basics to get you from a sour or bitter mess to a sweet, balanced shot that's the perfect base for your morning flat white or a stunning long black.

What You'll Need (The Essentials)

  1. Espresso Machine: Warmed up and ready to go.

  2. A Good Burr Grinder: This is non-negotiable. A burr grinder gives you consistent particle size, which is the key to controlling your brew. Blade grinders won't work.

  3. Digital Scales: For consistency, you need to weigh your coffee in and your liquid espresso out. Precision is key.

  4. Tamper: The tool used to press the coffee grounds down evenly.

  5. Freshly Roasted Coffee Beans: Ideally roasted within the last 4-30 days.

  6. Timer: Your phone's stopwatch is perfect.

The Espresso Trinity: Your Starting Recipe

Think of every espresso shot as a recipe with three parts: Dose, Yield, and Time. For a standard double shot, a great starting point is:

  • Dose (IN): 20 grams of dry coffee grounds.

  • Yield (OUT): 40 grams of liquid espresso in your cup.

  • Time: Around 25 - 30 seconds.Your goal is to adjust your grind size to hit this target.

Espresso Step-by-Step Brewing Guide

Step 1: Prepare Your Station

Turn your espresso machine on and let it fully warm up for at least 15-20 minutes. Lock your empty portafilter (the handle with the basket) into the group head to get it hot. Run some hot water through it and into your cup to warm everything up. A hot portafilter and cup are crucial for a stable temperature.

Step 2: Weigh Your Dose

Place your portafilter on the digital scales and tare it to zero. Grind 20 grams of fresh coffee directly into the portafilter. Check the weight and adjust if necessary. You want to be precise here.

Step 3: Prepare Your Puck

This is the most important hands-on step.

  1. Distribute: Gently tap the side of the portafilter with your hand to level the grounds, filling in any gaps. The goal is a flat, even bed of coffee.

  2. Tamp: Place the portafilter on a flat surface. Hold your tamper like a doorknob, keeping your wrist straight. Press down firmly and evenly until the coffee feels solid. Give the tamper a gentle spin without pressing down to "polish" the surface. The goal isn't to press as hard as you can, but to be perfectly level.

Step 4: Brew and Time the Shot

Now for the fun part.

  1. Lock the portafilter into the machine.

  2. Place your warm cup on the scales underneath and tare to zero.

  3. Immediately start your timer and press the brew button.

Watch the magic happen! You should see the first drips of espresso appear after about 6-8 seconds. The stream should be dark and syrupy, like warm honey, before turning a lighter, mottled blonde colour towards the end.

When the scales read 40 grams, stop the shot and then stop your timer.

Step 5: Taste and Troubleshoot (The "Dial-In")

Now, taste your shot. Does it match your target of 25-30 seconds? How does it taste? This is how you'll make your next shot even better.

The Golden Rule: Your main adjustment will almost always be the grind size. Only change one thing at a time!

  • Did the shot run too FAST? (e.g., 40g out in 18 seconds)

  • It will taste: Sour, acidic, watery, and weak. This is under-extracted.

  • The Fix: Make your grind FINER. This creates more resistance, slowing the water down and allowing it to extract more flavour.

  • Did the shot run too SLOW? (e.g., 40g out in 45 seconds)

  • It will taste: Bitter, harsh, burnt, and dry. This is over-extracted.

  • The Fix: Make your grind COARSER. This creates less resistance, allowing the water to flow through more easily.

Make a small adjustment to your grinder in the correct direction, purge a tiny bit of old coffee out, and repeat the steps. It might take 3-4 shots to get it right, but once you "dial it in," you'll be rewarded with a delicious, balanced, and sweet shot of espresso.

You're now on your way to becoming a true home barista