Make Great Espresso at Home
Good espresso at home comes down to a few fundamentals: the right dose, a consistent ratio, and small adjustments to your grind. Use the guide below as a starting point and adjust to suit your taste.
Coffee: Espresso Roast
Dose: 17-20 g
Yield: 40-46 g
Ratio: 1:2 to 1:2.3
Extraction Time: 22-30 seconds
Step 1: Find your dose
First, work out how much coffee your basket holds.
-
Weigh your empty portafilter.
-
Fill the basket level with ground coffee. Do not tamp.
-
Weigh it again.
The difference between the two weights is your dose, the amount of coffee you will use for each shot.
Step 2: Start with a brew ratio
A good starting point for espresso is a 1:2 to 1:2.3 ratio.
This means the espresso yield should be roughly double the coffee dose.
Example starting points:
| Dose | Yield | Extraction Time |
|---|---|---|
| 17 g | 40 g (45 to 50 ml) | ~22 seconds |
| 18 g | 42 g (50 to 55 ml) | ~24 seconds |
| 19 g | 44 g (55 to 60 ml) | ~27 seconds |
| 20 g | 46 g (60 to 65 ml) | ~30 seconds |
Once your dose and yield are set, adjust the grind size to bring the extraction time into range.
Step 3: Adjust the grind
Grind size controls how quickly water moves through the coffee.
Finer grind
Slower extraction. Typically produces more body and deeper sweetness, often with chocolate or nutty notes. If it is too fine, the shot can taste bitter or heavy.
Coarser grind
Faster extraction. Often gives brighter acidity and lighter body. If it is too coarse, the shot may taste sour or thin.
The goal is balance between sweetness, acidity, and body. From there, adjust based on how you prefer your coffee.
Espresso tips
Keep the group head clean. Rinse it regularly between shots.
Use good water. Proper filtration makes a noticeable difference.
Store beans in an airtight container, somewhere cool and out of direct light.
Fresh coffee works best:
-
Whole beans: best within about one month of roast
-
Pre-ground coffee: best within one week
Look after your machine. Regular cleaning and maintenance keep your shots consistent.
A final note
Dialing in espresso takes a bit of adjustment. Small changes to grind size, dose, or yield can make a big difference. Start with the guide above and refine it as you go.