The espresso machine is the most technical — and most rewarding — brewing method. By forcing hot water through finely-ground coffee at high pressure, it produces a concentrated shot with a rich layer of crema. It's the foundation for lattes, cappuccinos, flat whites, and most of the drinks you'd order at a coffee shop.
Equipment
- Espresso machine
- Portafilter
- Tamper
- Coffee grinder (burr grinder recommended)
- Scale
- Knock box (optional)
Pro Tips
- • Dialing in espresso takes practice — start by adjusting only the grind size.
- • Fresh beans matter more for espresso than any other method. Use beans roasted within the last 2–4 weeks.
- • Distribution is just as important as tamping — an uneven puck causes channeling and weak shots.
- • Keep your machine clean — backflush regularly and descale per the manufacturer's instructions.
Step by Step
- 1
Turn on your espresso machine and let it warm up for at least 15 minutes.
- 2
Grind 18g of coffee to a fine consistency — like powdered sugar. The exact grind depends on your machine and beans.
- 3
Distribute the grounds evenly in the portafilter basket. Use a WDT tool or a needle to break up any clumps.
- 4
Tamp firmly and evenly with about 30 lb of pressure. The puck should be level and smooth.
- 5
Lock the portafilter into the group head and start the shot immediately.
- 6
Watch the extraction — it should start as a dark trickle, then flow like warm honey.
- 7
Aim for a 25–30 second extraction yielding about 36g of espresso.
- 8
If the shot runs too fast (under 20 seconds), grind finer. Too slow (over 35 seconds), grind coarser.