Bean Brew & Beyond
  • Espresso
  • Advanced
  • 5 min

Dialing in espresso at home

Espresso is all about control: 18g in, 36g out in 25–30 seconds at 93°C and 9 bars. This guide walks the dial-in loop: distribute, tamp level, pull, then read the time and yield to adjust your grind.

Brewing Espresso

Scale the recipe

18 g coffee · 36 g water

Progress · 0/4 · Elapsed 0:00

  1. Dose & distribute

    Prep

    Grind 18g fresh into the portafilter, then distribute evenly to break up clumps and level the bed.

  2. Tamp

    Prep

    Tamp firmly and level, keeping the puck flat. Wipe the rim and lock the portafilter in.

  3. Pull the shot

    Press→ 36 g

    Start the shot and the timer together. Aim for 36g in the cup by 25–30 seconds.

    0:30

  4. Read & adjust

    Wait→ 36 g

    Too fast (under 25s) or sour → grind finer. Too slow (over 32s) or harsh → grind coarser. Re-pull until it lands in the window.

Shop the gear

What you’ll need for this brew. Already kitted out? Skip ahead. This is just the checklist.

  • Espresso machine
  • Portafilter
  • Grinder
  • Distribution tool
  • Tamper
  • Scale

Dial it in

Start at a fine grind. Then let the cup tell you: if it runs too fast and tastes weak or sour, grind finer. If it stalls and turns harsh or bitter, grind coarser. Change one thing at a time and re-taste.

Common questions

Why is my espresso sour or watery?+

It’s under-extracted, usually the shot ran too fast. Grind finer so 36g takes 25–30 seconds, and make sure your tamp is level.

What ratio should an espresso be?+

A classic double is 1:2, 18g of coffee in, about 36g of espresso out. Pull shorter (1:1.5) for intensity, longer (1:2.5) for a milder, sweeter cup.

Brew along with live timers

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