BREW GUIDE / Espresso drinks

Espresso: a starting recipe

Start with dose and beverage weight, then use repeatability and taste before making another grinder adjustment.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount18 g, if the basket fitsWater / ingredientsTarget 36 g espresso yieldTiming referenceObserve about 25–35 secondsGrind starting pointFine espresso grind

Espresso: a starting recipe equipment and finished serving

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Equipment and measurements

Espresso machine, correctly sized basket, espresso grinder, scale, timer and tamper.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Confirm the basket is intended for an 18 g dose and prepare the machine according to its instructions. Use the basket's recommended capacity if 18 g is unsuitable.
Technique note
Keep the basket dry before dosing. Do not make it fit an arbitrary online recipe by stuffing in extra coffee; basket capacity is part of the recipe.
Weigh the ground coffee, distribute it evenly and tamp level. Clear the rim and lock in the portafilter before placing the cup and scale underneath.
Technique note
Level distribution comes before tamping. Avoid tapping the portafilter sideways after tamping to repair the surface, which can disturb the prepared bed.
Start brewing and time consistently. Stop near 36 g beverage weight, allowing for any drops after the pump stops; record the final weight, not just the target.
Technique note
Choose a timing origin: pump activation or first drip. Mixing the two makes shot comparisons misleading, even if both are labelled '30 seconds'.
Stir and taste after the shot has cooled slightly. Keep dose and yield fixed while trying a small grind change, but first investigate any major inconsistency in preparation.
Technique note
If identical settings produce very different times, check dose, distribution and machine condition before moving the grinder back and forth. Crema thickness is not a substitute for tasting.

What to adjust first

Rapid flow and a thin shot: inspect preparation before trying a finer grind. Almost no flow: stop and handle the machine according to its pressure-release instructions before changing grind. Do not unlock under pressure.

Uneven spouts do not diagnose a channel on their own

Spout geometry, cleanliness and equipment level can affect which side starts first. Combine visible flow with taste and repeatability instead of declaring an uneven puck from that sign alone. A bottomless portafilter is not required to start weighing shots.

Try this comparison next time

Repeat two shots with the same appropriate dose, final yield and timing origin. If they differ greatly, stabilize preparation before experimenting with grind size.

What to write down

Record actual beverage weight, timing origin and time to pump stop. Follow the machine's cleaning and depressurization instructions before removing the portafilter.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Coffee basics · Flavour troubleshooting

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My Espresso: a starting recipe notes