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Pressure

Espresso

A short recipe for lots that can take it — El Roble especially. Taste sweetness first. If it is only sharp, grind coarser before you change the ratio.

You need

  • Espresso machine
  • Tamper
  • Scale
  • Bottomless or spouted portafilter
A cup of espresso with crema and a spoon on a white saucer, on a wooden table

Dose & ratio

18g
1:2
Dose
18g
Ratio
1:2
YIELD
36g
TEMPERATURE
93°C

GRIND Fine, finer than salt, not powder

  1. 0:00

    Start

    Level dose, firm tamp, scale under the cup. Start the pump and the clock together.

  2. 0:08

    First drops

    You want drops, then a steady stream, near eight seconds. A gush means coarser. Nothing by twelve means finer.

  3. 0:28

    Stop

    Cut the shot at the target yield. Stir. Taste before you add milk. The finish should stay sweet.

Pairings

Lots we brew this way