EXTRACTION MASTERY
How to brew Espresso Extraction
Intense hazelnut tiger crema, syrupy caramel sweetness and rich body under 9 bars.
The numbers
| Ratio | 1:2 |
|---|---|
| Dose | 18 g |
| Yield | 36 g in the cup |
| Grind | Fine (Espresso) |
| Water temperature | 93°C |
| Time | 28s |
Method
- Dose and distribute. Dose 18 g of coffee ground fine (espresso) into a dry basket and distribute it level before tamping.
- Tamp. Tamp flat and firm. Level matters more than force — a tilted puck channels.
- Pull the shot. Brew at 93°C and aim for 36 g in the cup, a 2:1 ratio, in 28s.
- Read the shot. Running fast and sour means grind finer. Running slow and bitter means grind coarser. Change one variable at a time.
Scaling it
The ratio is what travels, not the gram figures. At 1:2, multiply your dose by 2 for your water. The calculator on the brewing page will do it for any dose.
Which coffee
Every bag we roast can be ground for this method — pick the grind at checkout and we grind it the day it ships. See the full coffee catalog, or start with the three-question taste quiz if you are not sure which roast fits you.