Grind fine, dose around 18g, tamp level, and aim to pull roughly 36g of espresso out in 25–30 seconds. Home espresso is the fussiest brew method there is, because the machine forces hot water through a tightly packed puck under pressure and every variable shows up in the cup. But once you learn to "dial in" a coffee it becomes second nature, and few things beat a fresh shot at your own bench.
Be realistic before you start: every machine and grinder is different, so treat these as starting numbers, not gospel.
What you need
- An espresso machine and its portafilter
- A grinder that goes fine enough for espresso (this matters more than the machine)
- Fresh espresso-ground coffee. Order our beans in the Espresso grind if you don't grind your own, though a grinder gives you far more control
- A tamp, and scales if you have them
The starting recipe
Start with an 18g dose and aim for a 1:2 ratio, about 36g of liquid espresso out. Time it: 25 to 30 seconds from the moment you start the pump. That's the standard "modern espresso" target, and it's a sane place to begin with any new bag.
How to pull a shot, step by step
- Turn the machine on and give it a proper warm-up of 15–20 minutes. A cold machine pulls a sour, thin shot.
- Grind fresh and dose about 18g into the portafilter basket.
- Distribute the grounds evenly (a little tap and level-off), then tamp straight down with firm, even pressure. Level matters more than force; a tilted tamp makes the water channel through one side.
- Lock the portafilter in and start the shot straight away.
- Watch it. The espresso should start after a few seconds, flow like warm honey, and hit your target weight around 25–30 seconds.
- Taste. Then adjust; see below.
Dialling in (the bit that actually matters)
You dial in by tasting and changing one thing: the grind.
- Shot ran too fast (under ~20 sec), tastes sour and thin? It's under-extracted. Grind finer to slow the water down.
- Shot ran too slow (over ~35 sec), tastes bitter and harsh? Over-extracted. Grind coarser to speed it up.
- Change grind first, in small steps, and only move one variable at a time. Keep dose and target weight steady while you find the grind.
Fresh beans keep shifting as they rest after roasting, so expect to re-dial a new bag over the first few shots. That's normal, not you doing it wrong.
Where it goes wrong
Sour, weak, watery. Cold machine, grind too coarse, or shot pulled too fast. Warm the machine and grind finer.
Bitter, dark, harsh. Grind too fine, dose too high, or shot pulled too long. Coarsen the grind and check your timing.
Shot squirts or sprays sideways. Uneven tamp or channelling. Distribute and tamp level.
No crema, flat shot. Usually stale coffee. Espresso is merciless on old beans; this is where roasted-to-order earns its keep.
Order the Espresso grind or explore the full range.
Roasted to order in NSW, ready when you are
Drip bags for anywhere, beans for home. Same coffee, your call.
Shop Drip Coffee Bags Shop Coffee Beans
Free AU shipping over $80 · Subscribers save 30% with free shipping on every order
Quick answers
What's the ratio for espresso?
A 1:2 ratio is the standard starting point: about 18g of coffee in, 36g of espresso out, in 25–30 seconds. Adjust to taste from there, but that's a reliable place to begin.
Why is my home espresso sour?
It's under-extracted: the machine was cold, the grind too coarse, or the shot pulled too fast. Warm the machine properly and grind finer so the water takes longer to push through.
What grind do I need for espresso?
Very fine, finer than any other method. A grinder that reaches espresso fineness matters more than the machine itself. Our Espresso grind works if you don't grind your own, but a grinder lets you dial in.
Do I need fresh beans for espresso?
More than any other method, yes. Espresso is unforgiving on stale coffee: flat shots, no crema. Roasted-to-order beans make a real, visible difference in the cup.