Espresso Brew Method

What is the Espresso Method?

Espresso is a pressurised brewing method that creates a concentrated, intense coffee shot with a creamy crema. It requires precision and proper equipment, as finely ground coffee is extracted under high pressure in a matter of seconds.

This fast yet exacting process brings out bold flavours and a rich texture, forming the base for many classic drinks such as cappuccinos, lattes, and macchiatos.

For enthusiasts, mastering espresso is both a science and an art, where small adjustments in grind size, dose, and extraction time can dramatically change the outcome. With its balance of strength, depth, and ritual, espresso remains at the heart of café culture worldwide.

Preparation

Brew time: 25–30 seconds

Tools you'll need:

  • Espresso machine
  • Portafilter
  • Finely groundcoffee
  • Tamper
  • Grinder
  • Digital scale
  • Timer
  • Cup
Find Brewing Equipment

The Process

  1. 1.

    Preheat machine & portafilter and grind coffee very fine (similar to that of table salt). Weigh your coffee based on the size of your portafilter basket (it's usually 18-20g for a double shot). Rinse the paper filter in your dripper, then discard the water.

  2. 2.

    Prepare your puck preferably using a WDT (Weiss Distribution Technique) tool or a levelling tool to break up clumps & distribute the grounds evenly in the portafilter.
    Tap the side of the portafilter gently to settle the grounds.

  3. 3.

    Tamp perfectly level with firm pressure. Insert the portafilter into the machine immediately to prevent it cooling down.

  4. 4.

    Start the shot an easy target to aim for is a 1:2 ratio (e.g., 18g in = 36g out) in 20-30 seconds.

  5. 5.

    Watch the flow – it should start slow, then become a steady stream, evenly on both spouts (if a double shot).

  6. 6.

    Taste it and adjust. If it's sour or poured too fast, then try grinding finer. If it's too bitter or too slow to pour, then try grinding coarser. Always adjust one variable at a time.

Tips

Shot Pulls Too Fast (Thin and Sour)?

Solution: Use a finer grind, increase the dose slightly, or tamp more firmly.
Why: Water is flowing too quickly through the puck, under-extracting flavors.

Crema is Thin or Missing?

Solution: Use freshly roasted beans, ground just before brewing.
Why: Crema relies on CO₂ from fresh coffee; stale beans won’t produce it.

Shot Pulls Too Slow (Bitter and Harsh)?

Solution: Use a coarser grind, lower the dose slightly, or tamp with less force.
Why: Too much resistance causes over-extraction and bitterness.

Espresso Too Weak?

Solution: Increase the dose or brew ratio for a more concentrated shot.
Why: Too little coffee in the portafilter results in a diluted taste.

Learn More Brew Methods

Aeropress

Aeropress

The AeroPress is a compact, travel-friendly brewer that combines immersion and pressure to produce a smooth, concentrated coffee.

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Pour Over

Pour Over

Pour over is a hands-on brewing method that gives a clean taste and full control over water flow, temperature and timing.

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Cafetiere

Cafetiere

Also known as French Press, this method is simple and immersive, producing a rich, full-bodied brew thanks to full contact between water and coffee.

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