Methods · Espresso
Espresso
Espresso
The heart of Italian coffee: an extraction under ~9 bars of pressure that concentrates aroma, body and crema in about thirty seconds.
Which coffee
Balanced to full-bodied, medium roast — Brazil, Colombia, or a house blend.
E.g. roasters: Belleville (FR) · Nomad Coffee (ES)
Ratio
1:2
Coffee
18 g
Water
36 g
Temperature
93 °C
Grind
Fine
Time
1 min
Overview
Profile. Intense, full-bodied, syrupy, topped with a dense crema. It's the base of every milk drink.
For whom. Demanding: needs a pump machine, a good grinder and dialing in. For those who love texture and want to improve.
Gear
Espresso machineFine, adjustable grinder0.1 g scaleTamper
Steps
1Grind fine and dose 18 g into the portafilter, distribute evenly.
2Tamp level, without forcing.
3Start the shot and aim for 36 g in the cup (weighed).
4Check the flow time: 25 to 30 s.0:28
Tips
- Weigh the output (36 g), not just the time.
- Adjust the grind one step at a time: finer = slower shot.
Common mistakes
- Grind too coarse → shot too fast, sour and under-extracted.
- Stale coffee → no crema, flat taste.
Variations
Ristretto — 18 g → 18 g (1:1), 15–20 s: more concentrated and sweeter.
Lungo — 18 g → 54 g (1:3), 45–60 s: longer, more bitter.
Doppio — Double dose (18 g) in a double basket — today's standard.
The Coffee-Note take
Before changing anything else, lock in a recipe (18→36 in ~28 s) and change only ONE variable at a time. Dialing in is patience, not magic.
Reference recipe based on: coffeebros.com, home.lamarzoccousa.com