BREW GUIDE
Espresso
Learn how to brew perfect espresso that has low bitternes and full bodied flavour.
Roast level
Medium to medium-light works best for espresso. Darker roasts can taste bitter and lighter roasts can taste sour.
Grind size
Fine grind, similar to table salt. Adjust finer if extraction is too fast, coarser if too slow.
Roast date
For best results, use coffee within 2-4 weeks of roast date. Peak flavour develops 7-14 days after roasting.
RECIPE
20g
DOSE
Finely ground coffee into your basket
28 sec
TIME
Total extraction time
40g
YIELD
Espresso liquid in your cup
20g dose / 28 sec extraction / 40g yield — a 1:2 ratio in around 30 seconds.
Let's break it down some more.
DOSE
Getting Your Dose Right
The dose is the amount of dry coffee grounds going into your basket. A standard espresso machine basket is typically designed for 18–20g of coffee. If you put too little in, you end up with a weak watery shot. Too much and you risk channelling — where water finds shortcuts through the puck instead of extracting evenly.
A good starting point is 18.5g. From there adjust up or down in 0.5g increments until you find your sweet spot.
TIME
Getting Your Extraction Time Right
From the moment you press the button, start your timer. A good espresso should reach your target yield (around 40g) between 27 and 32 seconds. A shot at 25 seconds or 36 seconds is still fine. It only becomes noticeably off when it extracts in under 20 seconds or over 40.
Coffee that extracts too quickly (under 25s) will taste hollow, sour and empty. Coffee that extracts too slowly (over 35s) will taste burnt, bitter and sharp.
Time is just a guide - trust your tastebuds. Some people enjoy a touch of bitterness or brightness. Dial in to what tastes good to you.
YIELD
Getting Your Yield Right
Yield is the amount of liquid espresso in your cup after extraction. It's determined by your ratio - a standard espresso ratio is 1:2, meaning for every gram of coffee you dose, you're aiming for double that in liquid out.
Dose 20g, aim for 40g yield. Dose 18g, aim for 36g yield. Simple.
The most accurate way to nail your yield is a small set of digital scales under your cup while you brew. Stopping the shot by weight beats stopping by eye every time - but if you're using a shot glass, most have volume markings on the side.
Troubleshooting Espresso
My espresso tastes sour or bitter - what should I adjust?
Too Bitter? If your espresso tastes too bitter you might be grinding your coffee to fine. Time how long it takes for your coffee to extract and if its a lot longer than 32s your coffee is likely too fine and you should grind it a bit coarser.
Too Sour? If your espresso tastes sour you might be grinding your coffee too coarse. Time the extraction and if it finishes well before the 27s this most likely means your grind is too coarse.
My espresso tastes burnt
The main cause of burnt coffee is roasting it too dark. If you know your coffee is a dark roast (French roast / Full city roast etc) then you can't get rid of the burnt flavour.
If you know your coffee is medium roast and you are still tasting burnt flavours, it could mean your coffee grind is too fine and the coffee is being over extracted (over cooked in the basket).
My espresso is bubbly when it pours and tastes hollow/weak
If you notice that there are a lot of bubbles when you extract your coffee and it tastes hollow and flat then it's most likely too fresh. Espresso coffee needs to sit for 7-10 days before being used. This can be even longer in the winter as coffee takes longer to develop and release the carbon dioxide.
Which brew method is best for beginners?
Plunger (French Press) is probably the easiest of them all if you just want to get started with a good coffee. All you need is a French Press, some great coffee coarsely ground, and some boiling water. Alternatively, if you like your coffee iced cold, then making cold brew is super simple and all you need is ground coffee, a cold brewer and cold water. Put it all in the fridge for 12-14 hours and voila!
What grind size should I use for each brew method?
Each method uses a different grind size but as a rough guide: Cold Brew is very coarse (like salt flakes), French Press or Plunger is coarse, Filter/Pourover and Drip coffee is medium, Stovetop is fine, and espresso is very fine. Every brew guide includes a recommended grind range to make it easy.
Do different coffees need different recipes?
Yes. Each coffee extracts differently depending on the how it was roasted, when it was roasted, how the coffee was processed, and what flavours you want to highlight. However, Espresso is the most temperamental, and thats why every product page includes a specific recipe with the ideal dose, yield, time and temperature for that coffee.
Do I need special equipment to follow these brew guides?
Nope. You only need the appropriate brewing device. A grinder does make for a better tasting coffee in the long run, and a precision kitchen scale helps with accuracy. But don’t get caught up in the hype to buy fancy expensive coffee accessories!
Our brew guides help you understand what affects the flavour the most.
Which roast level works best for each brew method?
As a guideline:
- Filter / Pourover / Batch Brews→ Omni, light and filter roast
- Plunger / Drip / Cold Brews → medium and medium-light roast
- Espresso & Stovetop → medium and medium-light roast
Each coffee on our site notes which method it’s best suited to.
Coffees we recommend for Espresso brewing
These coffees are selected for balance, solubility and flavour clarity when brewed using Espresso
