A shorter, more concentrated espresso: bold, sweet and intensely focused.
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 : 1.2 to 1 : 1.4: 18 g of coffee in, 22–25 g of 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.
- Stop the shot at 22–25 g of espresso.
- Total time: about 20–25 seconds.
Extraction goal
- Texture: thick, syrupy
- Color: deep, dark caramel
- Finish: sweet and intense, with minimal bitterness
Flavor profile
Bold, concentrated and sweet, with lower acidity, heavier body and focused aromatics than a standard shot. For the standard version, see our classic espresso guide.
Precision tips
- Too sharp? Grind slightly coarser.
- Too heavy or muddy? Shorten the shot by 1–2 seconds.
- Flat cup? Increase the dose by 0.5 g.
Recommended coffee
Broken Top: a medium roast with chocolate-covered almond and maple syrup notes that concentrate well in a short shot.
