A balanced, focused espresso built on ratio, extraction and clarity.
What you'll need
- 18 g finely ground coffee
- An espresso machine or manual espresso brewer
- Water at 198–201°F (92–94°C)
- A scale and a timer
Brew ratio
1 : 2: 18 g of coffee in, 36 g of liquid espresso out.
How to prepare
- Preheat your cup and portafilter.
- Dose 18 g of finely ground coffee.
- Distribute it evenly and tamp firmly and level.
- Start the shot and the timer together.
- Aim for 25–30 seconds total.
- Stop the shot at 36–40 g of espresso.
Extraction goal
- Texture: smooth, syrupy
- Color: rich caramel
- Finish: clean and balanced, without harsh bitterness
Flavor profile
Structured, balanced and clean: clear sweetness, controlled acidity, focused finish.
Precision tips
- Sour taste? Grind slightly finer.
- Bitter taste? Grind slightly coarser.
- Flat cup? Increase the dose by 0.5–1 g.
Grind is the main control in espresso. See our grind size guide.
Recommended coffee
Cascades: a medium-dark roast with cocoa, toasted nut and a full body, a natural fit for espresso.
