How to Pour the Perfect Espresso: A Beginner’s Guide

1. Start with Freshly Roasted Beans

The foundation of a great espresso is fresh coffee. Always use beans roasted within the last few weeks — ideally from a trusted roaster (like ours 😉). Pre-ground coffee loses flavor quickly, so grind just before brewing.

2. Grind Size Matters

Espresso requires a fine grind, almost like table salt. Too coarse = weak, watery shot. Too fine = bitter and over-extracted. Adjust until your shot pours smoothly in 25–30 seconds.

3. Dose Correctly

Use 18–20 grams of ground coffee for a standard double shot. Consistency is key, weigh your dose for repeatable results.

4. Tamp with Care

Distribute your grounds evenly and tamp firmly with about 30 lbs of pressure. A level, compact puck prevents channeling and ensures even extraction.

5. Brew Time & Pressure

Lock the portafilter in place and start your shot. Aim for:

• 25–30 seconds brew time
• 1.5–2 oz of espresso
• A smooth, golden crema on top

6. Taste & Adjust

Espresso brewing is part art, part science. If your shot is sour, grind finer. If it’s bitter, grind coarser. Small tweaks make all the difference.

7. Enjoy Immediately

Espresso is best sipped fresh — aromatic, bold, and full of character. Pair it with a sweet bite or simply savor it as is.