
How to Brew Espresso... For Dummies (but, like, smart dummies)
Espresso is a brewing method where hot water is forced under pressure through a finely ground coffee puck. The definition has evolved: originally similar to a moka pot with lower pressure, today it involves higher pressure (typically 9 bar) and finer grinds for greater extraction.
Essential Variables- Grind size: The main adjustment – finer increases resistance.
- Temperature: If adjustable, fine-tune; otherwise, not critical.
- Ratio: Classic 1:2 (e.g., 20 g coffee → 40 g espresso).
- Time: Traditionally 25–30 seconds as a guideline, but not set in stone.
- Dosing: Fill the basket as full as possible without touching the shower screen, level, and tamp firmly (until no further give). Leave about 1 cm headspace.
- Adjust grind: If the shot runs too fast (<25 sec) → grind finer; too slow (>30 sec) → grind coarser.
- Use a scale: Weigh the output and stop as soon as you reach the target ratio.
- Taste: You might prefer a 15‑second shot or a 35‑second one – experiment.
Light roasts are denser, less brittle, and produce fewer fines and less CO₂. Achieving a stable 9 bar at 1:2 in 25–30 seconds is difficult. Instead:
- Grind much coarser (similar to a dark roast for 9 bar).
- Extract quickly (11–16 seconds).
- Use a higher ratio (1:2.5 to 1:3).
- Ignore pressure – it will peak below 6 bar, which is perfectly fine.
- Benefits: More even extraction, fewer bitter compounds, better aroma retention (less time to volatilise).
- No crema, but the body feels full due to chemical texture.
- Pressure isn't critical: 9 bar isn't mandatory. 6–7 bar work well; the taste difference is negligible.
- Resistance drives pressure: It depends on grind size, roast freshness, basket geometry, and bed depth.
- Don't fear splatter from a naked portafilter: With light roasts and fast shots, splashing doesn't necessarily mean channelling.
- Taste rules: Don't obsess over numbers – adjust based on flavour.





