Classic Coffee Drinks
Classic Espresso
Quick answer
This recipe starts with 18 g of finely ground coffee and aims for 36 g of espresso, a 1:2 brew ratio by weight. The 25–30 second window is a starting point for this recipe, not a universal test of quality. Different machines, baskets, coffees, and grinders can produce a good shot outside that range.
Key takeaways
- This recipe starts with 18 g of finely ground coffee and aims for 36 g of espresso, a 1:2 brew ratio by weight.
- Let the shot cool briefly, then notice sweetness, acidity, bitterness, and body.
- The listed method applies to a portafilter workflow.
Ingredients
- 18 g finely ground coffee
- enough brewing water to produce 36 g espresso.
Method
- Preheat the cup.
- For a portafilter machine, distribute and tamp the grounds, then extract approximately 36 g in 25–30 seconds as a starting point.
- For an automatic machine, select its espresso setting; its dose and yield will differ.
Taste before you adjust
Let the shot cool briefly, then notice sweetness, acidity, bitterness, and body. If it tastes sharply sour or thin, a finer grind may help; if it is harsh or drying, a coarser grind or shorter yield may be worth trying. Change one variable at a time and keep the dose steady while comparing.
Portafilter and automatic machines
The listed method applies to a portafilter workflow. An automatic machine controls its own dose and yield, so use its espresso setting and instructions instead of trying to force the same grams or timing. Clean the basket and brew components as the machine maker recommends.
For a longer drink, compare an Americano or long black. For a shorter extraction, see double ristretto.
What to adjust when a shot tastes off
If the shot runs much faster or slower than expected, check the grind and puck preparation before changing the coffee dose. Keep notes for each bean because the same grinder setting may not work with a new bag. The recipe’s time is a guide for this starting dose and yield, not a guarantee that the shot will taste balanced.
Serve the espresso fresh
Use a warm cup and taste the shot soon after extraction. Crema changes as the coffee rests, so judge aroma and flavor as well as its appearance. Clean the basket and machine components as directed by the manufacturer, and never attempt maintenance while hot or pressurized.