Dialing in an espresso is an exercise in patience. Every morning at the roastery, we follow the same routine: isolate variables one at a time and pull shots until we find the best cup. Here is our step-by-step process.
Starting point: 18g of coffee, 36g output (1:2 ratio), 25–30 seconds extraction time. These three parameters form the foundation of espresso. If the shot runs too fast (under 20 seconds), grind finer. If it's too slow (over 35 seconds), coarsen up.
Pull the first shot and taste it. Too sour and watery? Grind one step finer and try again — acidity will drop, body will increase. Too bitter and burnt? Coarsen the grind or shorten the extraction time.
A word of caution: achieving professional-grade espresso fineness on home machines is extremely difficult. Pump pressure, temperature stability, and grinder quality all make a significant difference. That is why we recommend our Moka Pot grind for home espresso machines — the result is far more consistent.
Tamper pressure is often overrated. A flat 15 kg push is enough — what matters is that the pressure is evenly distributed. An angled tamp causes water to rush through one side (channeling), producing an unbalanced shot.
Finally: keep a daily shot log. Record your grind setting, dose, time, and tasting notes. After a few days you'll start to see patterns and really get to know your machine.