1. Understanding the Espresso Ratio

• Espresso follows a standard 1:2 coffee-to-water ratio:
  • 18g of coffee → 36g of liquid espresso (double shot)
• Variations:
  • • Ristretto: 1:1 ratio (18g of coffee → 18g espresso)
    • Lungo: 1:3+ ratio (18g of coffee → 54g espresso)

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2. Choosing the Right Coffee Beans

• Roast level: Medium to medium-light for a balanced flavor profile.
• Freshness: Best used within 2-4 weeks after roasting.
• Storage: Keep beans in an airtight container at room temperature, away from light and humidity.

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3. Grinding for Espresso

• Grind size: 250-300 microns (fine, similar to table salt).
• Grinder type: Burr grinders provide better consistency than blade grinders.
• Effect of grind size:
  • Too fine → Over-extraction (bitter, harsh)
  • Too coarse → Under-extraction (sour, weak)

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4. Dosing & Tamping

• Standard dose: 18-20g of coffee for a double shot.
• Tamping pressure: 30 lbs (13.5kg) of force.
• Even tamping is essential to avoid channeling (uneven water flow).

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5. Water Quality & Temperature

• Water-to-coffee ratio: 2:1  (double shot = 36g espresso).
• Ideal brewing temperature : 90-96°C (195-205°F).
  • Too hot = Over-extraction (burnt, bitter).
  • Too cold = Under-extraction (sour, weak).
• Pressure: 9 bars (the standard espresso machine pressure).

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6. Extraction Time & Yield

• Shot time: 25-30 seconds for a balanced espresso.
  • < 20 sec = under-extracted (sour, acidic).
  • 35 sec = over-extracted (bitter, dry).
• Final espresso yield:
  • Double shot = 36g espresso (~60ml, including crema).

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7. Adjustments for the Perfect Shot

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Brewing espresso is a precise process, but with the right grind size, dose, tamp, water temperature, and extraction time, you can consistently pull the perfect shot. Experiment with small adjustments to fine-tune your method and enjoy the rich, full-bodied flavor of a well-brewed espresso.