Espresso Recipe
A balanced double shot is the foundation of every café drink. Dial in your grind so 18 g of coffee yields 36 g of espresso in 25–30 seconds.
Ratio
1:2
Grind
Fine
Water temp
~200°F / 93°C
Coffee
18 g
Water
—
Time
~30 sec
Step by step
- Dose 18 g into the portafilter, distribute evenly and tamp level.
- 0:00Lock in and start the shot; aim for 36 g out.
- 0:25It should finish around 25–30 seconds.
- Sour or gushing? Grind finer. Bitter or dripping slow? Grind coarser.
Tip: Fresh beans and a quality grinder matter more than the machine itself.