How to brew Espresso
Hot water forced through a compact puck at about 9 bar. The ratio is weight of coffee in to weight of liquid out.
1:2 (e.g. 18 g in, 36 g out)ratio
Fine (powdery, clumps slightly)grind
90–96 °Cwater
25–32 secondstime
Calculator
Change coffee or ratio to get water; change water to get coffee. 1 g of water ≈ 1 ml.
Steps
- Dose 16–20 g into the basket; distribute and tamp level.
- Lock in and start the shot immediately.
- Stop at about twice the dose in liquid weight.
- Taste: sour means grind finer or extend; bitter means grind coarser or shorten.
Common mistakes
- Changing several variables at once.
- Measuring by volume: crema makes ml unreliable; weigh the shot.
These are starting points. Adjust grind first, then ratio, one change at a time.