
Making Espresso: Guide, Recipe, and Grind Adjustment
This video shows how to make great espresso at home with a simple machine (e.g., Dedica or D54) and a grinder. The key is the standard recipe and proper grind adjustment.
The Standard Recipe (double espresso)
- Ratio: 1:2 (coffee to espresso weight). For 15 g coffee → 30 g espresso.
- Brew time: 25–30 seconds.
- Double espresso often yields better results than single.
- Coffee dose: Find the optimal dose for your portafilter – start with the manufacturer's recommendation. Check with the coin trick: After tamping, lock in the portafilter – no imprint of the shower screen should appear in the coffee. Test by placing a coin on the coffee; a gentle imprint is ideal.
The Six Steps
- Heat the machine: Target temperature: 91–94°C. Don't rely solely on indicator lights; flush hot water through the portafilter to heat it.
- Grind coffee fresh: Use a grinder (hand grinder from ~€100 works). Start with a medium grind.
- Dose and distribute: Weigh 15 g. Distribute evenly with hand or a WDT tool to break clumps.
- Tamp: Tap lightly, then press with at least 8 kg force. Wipe the portafilter clean.
- Brew: Use a scale to monitor ratio and time. Flush briefly before brewing. Start immediately after locking in the portafilter.
- Adjust grind:
- Espresso runs too fast (< 25 s) → grind finer (smaller number). Result: often sour, thin body.
- Runs too slow (> 30 s) → grind coarser (larger number). Result: bitter, dry.
Goal: A balanced espresso in 25–30 seconds. Slight grind adjustments are normal with new coffee.
Beginner Recommendations
- Start with a chocolatey-cocoa espresso like Kompadre.
- Use a single-dosing grinder or hand grinder for precise doses.
Important Tips
- Always grind and dose fresh.
- Use a scale – guessing leads to inconsistent results.
- Flush after each espresso to keep the machine clean.






