The starting recipe
- Dose: 18 g of ground coffee in the basket
- Yield: 36 g of espresso in the cup (a 1:2 ratio)
- Time: 25–30 seconds, counted from when the pump starts
- Pressure and temperature: most machines use about 9 bar and 92–96 °C
Workflow for each shot
- Weigh the dose and grind directly into the portafilter.
- Distribute the grounds evenly and tamp level with firm, steady pressure.
- Place the cup on a scale, start the shot and the timer together.
- Stop when the scale shows 36 g.
Dialing in
Dialing in means changing the grind until the shot tastes balanced. Adjust only the grind, and keep dose and yield the same.
- Under 20 seconds, sour and thin: grind finer.
- Over 35 seconds, bitter and harsh: grind coarser.
- 25–30 seconds and still sharp: let the shot run to a slightly longer yield, such as 40 g.
Equipment that matters most
A capable grinder makes more difference than an expensive machine. Espresso needs a burr grinder with small, precise steps between settings. A scale that reads to 0.1 g is also helpful. See our beginner gear guide for priorities.
Which beans?
Espresso blends are designed for sweetness and body, and are usually medium to medium-dark. Fresh coffee is also important: most beans do well from about a week after the roast date. Try the Runway Espresso Blend to start, then experiment with single origins.
Milk
For milk drinks, steam to about 60–65 °C. Hotter than that and the milk loses its sweetness.
Common problems
- Channeling. If water finds a shortcut through the coffee, the shot pours unevenly and tastes both sour and bitter. Distribute the grounds evenly and tamp level.
- Shots that gush. The grind is too coarse, or the dose is too low for your basket.
- Shots that drip slowly. The grind is too fine, or the dose is too high.
- Thin, watery taste. Check the shot weight, and try a slightly finer grind.
Keep the machine clean. Rinse the group head after each session and back-flush or descale as the manual advises.
Common questions
Do I need an expensive espresso machine?
No. A capable grinder and fresh coffee matter more than the machine. Many affordable machines can make good espresso once you have dialed in the grind.
What is crema?
Crema is the golden foam on top of a shot, made from carbon dioxide and coffee oils. Fresh coffee makes more of it, but crema alone does not tell you whether the shot tastes good.
Can I use light roast coffee for espresso?
Yes. Light roasts usually need a finer grind, hotter water and a longer ratio, such as 1:2.5, to taste sweet instead of sour.
