Prep
Dose & distribute
Grind 18g fresh into the portafilter, then distribute evenly to break up clumps and level the bed.
- Espresso
- Advanced
- 5 min
Dialing in espresso at home
Espresso is all about control: 18g in, 36g out in 25–30 seconds at 93°C and 9 bars. This guide walks the dial-in loop: distribute, tamp level, pull, then read the time and yield to adjust your grind.
Scale the recipe
18 g coffee · 36 g water
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Step 1 of 4
Shop the gear
What you’ll need for this brew. Already kitted out? Skip ahead. This is just the checklist.
- Espresso machine
- Portafilter
- Grinder
- Distribution tool
- Tamper
- Scale
Dial it in
Start at a fine grind. Then let the cup tell you: if it runs too fast and tastes weak or sour, grind finer. If it stalls and turns harsh or bitter, grind coarser. Change one thing at a time and re-taste.
Common questions
Why is my espresso sour or watery?+
It’s under-extracted, usually the shot ran too fast. Grind finer so 36g takes 25–30 seconds, and make sure your tamp is level.
What ratio should an espresso be?+
A classic double is 1:2, 18g of coffee in, about 36g of espresso out. Pull shorter (1:1.5) for intensity, longer (1:2.5) for a milder, sweeter cup.
Brew along with live timers
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