How to make espresso with an espresso machine
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Learning how to make espresso is all about precision: with the right recipe, fresh beans and a well-adjusted grinder, your machine will pull a sweet, balanced shot with fine crema.
Recipe at a glance
- Coffee
- 18 g (double basket)
- Espresso in the cup
- 36 g
- Ratio
- 1:2
- Water temperature
- 90–94 °C
- Grind
- fine, like fine sand
- Shot time
- 25–30 s
What makes a good espresso
To make espresso, the machine forces hot water through a firmly compressed bed of coffee at around 9 bar of pressure. In less than half a minute this creates a concentrated coffee with a dense body and golden-brown crema. Because everything happens so quickly, espresso reacts to the smallest changes: one or two steps on the grinder can turn a sour shot into a bitter one. Work with a scale and a timer so you can track every change.
What you need
- An espresso machine with a double basket
- An espresso grinder with stepless or fine-step adjustment
- A scale (0.1 g) that fits under the portafilter, and a timer
- A tamper that fits your basket
- Optionally a WDT tool (fine needles) to distribute the grounds
- Freshly roasted espresso beans, ideally one to two weeks after the roast date
Step by step
- Heat the machine. Switch it on in good time – 15 to 30 minutes beforehand, depending on the model – and let the portafilter heat up in the group head. A cold portafilter noticeably cools the espresso.
- Grind and weigh. Grind 18 g of coffee finely straight into the dry, clean portafilter. Check the weight so your dose is the same every time.
- Distribute. Spread the grounds evenly, for example with a WDT tool or by tapping gently, until the surface is level. Clumps and gaps lead to channelling later.
- Tamp. Place the tamper squarely and compress the coffee bed firmly and evenly. Tamping level and consistently matters more than the exact force.
- Flush and lock in. Run a little water through the group head, lock in the portafilter and start the shot straight away so the grounds don't sit in the hot group.
- Watch the shot. Place the cup on the scale and start the timer with the pump. After a few seconds the espresso should flow evenly, like warm honey.
- Stop at 36 g. Stop the shot when 36 g are in the cup and check the time: 25–30 seconds is the target.
- Taste and adjust. Stir the espresso briefly so the crema and coffee mix, then taste. Adjust just one variable – usually the grind.
- Clean up. Knock out the puck, flush the group head briefly and wipe the basket. That keeps the next shot tasting clean.
Dialling in a new espresso
Every new coffee needs a short dial-in. Start with 18 g and aim for 36 g in 25–30 seconds. Change only the grind at first until the time is right. If the espresso then still tastes too sour, lengthen the ratio slightly to 1:2.2–1:2.5; if it is too bitter or intense, shorten it to around 1:1.8. Allow two to four shots – after that you'll have a recipe worth writing down.
Troubleshooting
The shot runs too fast and tastes sour
Under 20 seconds, the grind is almost always too coarse. Grind finer until you are back at 25–30 seconds.
The shot runs too slowly and tastes bitter
Over 35 seconds, or only dripping: grind coarser or reduce the dose slightly.
The espresso spurts or flows unevenly
That's channelling: the water finds the path of least resistance through the coffee bed. Distribute the grounds more carefully and tamp level.
There is hardly any crema
The beans are too old, ground too coarsely or were pre-ground. Freshly ground beans from the last few weeks give the best crema – see our guide on storing coffee.
Frequently asked questions
How much coffee do I need for a double espresso?
Between 16 and 20 g depending on your basket, most commonly 18 g. What matters is that the dose suits your basket and that you weigh it every time.
Which beans are best for espresso?
Classic choices are medium to darker roasts and blends with chocolate and nut notes, which also work well with milk. Lighter single-origin espressos taste fruitier but need more fine-tuning. Our guide to roast levels explains the differences.
Can I make espresso without an espresso machine?
A moka pot makes a strong, concentrated coffee but doesn't reach the pressure of an espresso machine. The result is espresso-like, but not true espresso.
How long should espresso beans rest after roasting?
Usually one to two weeks. During this time some of the carbon dioxide escapes and the shots run more evenly.
What are a ristretto and a lungo?
Both use the same dose. For a ristretto you stop earlier (about 1:1 to 1:1.5), for a lungo later (about 1:3). A ristretto tastes more intense and sweeter, a lungo lighter.
Espresso beans to try
Medium to darker roasts and blends with chocolate and nut notes are easy to dial in – both black and with milk.
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