Espresso is a concentrated brew that brings out bold flavors and a rich mouthfeel. Semi-automatic espresso machines offer a lot of control, but demand precision. The basis of any recipe is the grams of coffee used (IN), grams of espresso in cup (OUT) and the extraction time. Use this video as a starting point and adapt the variables according to your coffee and taste.
Frequently asked questions
Why is my espresso flowing too fast or too slow?
Multiple factors can have an impact (heat, pressure) but most likely this is a grind size issue. A fast flow (under 20s) means the grind is too coarse. A slow flow (over 40s or no flow) means it’s too fine. Most of our coffee call for a range between 25-35 total extraction time.
Why does my espresso taste sour or bitter?
Sourness usually means underextraction—often caused by a grind that’s too coarse or a shot that runs too quickly. Bitterness points to overextraction, which can happen with a grind that’s too fine or a shot that runs too long. Start by adjusting your grind size and aiming for a balanced shot time (around 25–35 seconds). If you’re still not happy, then consider tweaking your dose or brew temperature.
What should I know when changing the grind size?
The first shot after a grind adjustment isn’t reliable—because old grinds still inside the grinder will mix with the new setting, skewing the result. Also, if your grinder doses based on time (not weight), finer grinds will grind slower and result in a larger dose, while coarser grinds will grind faster and give you less coffee. Always weigh your dose and pull a “purge” shot after changing grind size.
