Pulling the Perfect Espresso Shot

A guide to unlocking a powerful shot with a polished, smooth finish.

Espresso is the most concentrated form of coffee, and it's the heart of drinks like lattes and cappuccinos. Our Robusta-forward blends are engineered to produce a thick, lasting crema and a deep, chocolatey body. This guide provides a great starting recipe and the key variables to adjust for a perfect, balanced extraction. 

Our Starting Recipe

• Dose: 18 grams of finely ground coffee
• Yield: 36 grams of liquid espresso
• Time: 28-32 seconds
• Ratio: 1:2 (coffee to water)

The Simple Steps

• 1.Dose & Distribute

Weigh out 18g of coffee into your portafilter. Use a distribution tool or give it a gentle tap to create a flat, even bed of grounds. This prevents channeling (uneven water flow).

• 2. Tamp Evenly

 Tamp the grounds firmly and with a level motion. Your goal is a perfectly flat and compressed "puck" of coffee. This is crucial for a balanced extraction.

• 3. Pull the Shot

 Lock the portafilter into your machine and immediately start the brew. Place a scale under your cup and stop the shot when you reach 36g of liquid espresso. The total time from button press to finish should be between 28 and 32 seconds.

Dialing In for Perfect Flavor

Espresso is a balancing act. Use the time and taste to guide your adjustments:

• Shot pulls too fast (<28s) & tastes sour? Your grind is too coarse. Adjust your grinder one step finer.
• Shot pulls too slow (>32s) & tastes bitter? Your grind is too fine. Adjust your grinder one step course.

The goal is the sweet spot in the middle. Make one tiny adjustment at a time.

The Perfect Coffee for This Method

Our Sundried Surge (Dark Roast) is engineered for espresso. Its Robusta content creates an exceptionally thick, stable crema, and its bold, chocolatey flavor is the perfect base for any milk drink. [Shop Sundried Surge →]