Espresso
You already have a machine. The tasting will send you here only if you said so.
Equipment: An espresso machine and grinder that can go fine.
Technique Overview
- 1
Use a fine grind and a standard basket dose for your machine.
- 2
Aim for a shot that tastes sweet, not ashy or lemon-sharp.
- 3
If it is harsh and dark, try a lighter roast bag next time.
- 4
Milk drinks will hide fruit; chocolate-nut origins are friendlier in lattes.
A starting point
This is beverage in the cup, not kettle water. Eighteen grams of coffee to about 36 grams of espresso is a common start.
Brew Ratio
36g in the cup
Step-by-Step Brew Guide
Pre-infusion & Shot (1 of 1)
28s stepExtract 36g espresso shot in ~25 to 30 seconds.
Grind Size Target
Fine, like flour. If the shot gushes, go finer; if it crawls, go coarser.
Sea salt
Sand
Table salt
Flour
If the cup tastes off
Change only the grind next time: finer if the shot is sour and thin, coarser if it is bitter and dry.
Select the closest description below. Change only one variable on your next brew.
Recommended Single Origins
Brazil
A cozy, low-acid cup that often tastes like milk chocolate, toasted nuts, and caramel. A gentle place to start if cafe lattes are what you drink now.
View Origin→Colombia
Balanced and reliable: caramel sweetness, a smooth body, and a gentle fruit brightness rather than a sharp bite.
View Origin→Guatemala
Often chocolate-sweet with spice or apple-like brightness depending on the region. A versatile bag if you want comfort with a little lift.
View Origin→