No Experience Needed: Brewing Espresso

Brewing espresso at home may seem daunting, but with the right technique, you can consistently achieve excellent results. Since espresso is a concentrated coffee made under high pressure, even small adjustments can significantly affect the final shot. Factors like coffee dose, grind size, and the coffee-to-water ratio all play crucial roles in shaping the flavor.

Below is a simple guide, along with some key tips to help you troubleshoot common home espresso issues.

How Much Coffee? How Much Water?

A good starting point for espresso is a 1:2 ratio—one gram of coffee for every two grams of liquid espresso. For example, if you use 18g of coffee, you should aim for roughly 36g of espresso to extract.

Your espresso machine’s portafilter (the basket that holds the ground coffee) will determine how much coffee you should use. Many machines, like the Sage Barista Express, come with different portafilter baskets to accommodate various amounts of coffee. Always make sure to use the correct basket for the amount you're brewing. Overfilling or underfilling the basket can lead to uneven extraction. If your shot runs too fast or too slow, adjusting your grind size can help you achieve the right balance.

What Grind Should I Use?

Espresso requires a fine grind, similar to powdered sugar. The grind size is crucial because it affects how fast or slow water flows through the coffee. If your shot brews too quickly (under 20 seconds), your grind is too coarse. If your shot brews too slowly (over 35 seconds), your grind is too fine. A good extraction time for espresso is between 25-30 seconds from the moment you start the shot.

Why Does Coffee Distribution Matter?

How you level and tamp (compress) the coffee in the portafilter affects how water flows through the espresso puck. Uneven coffee distribution can cause channeling, where water finds gaps in the coffee and flows unevenly, leading to bitter or weak flavors. The goal is to create a smooth, even surface.

How Do I Brew an Espresso Shot?

Preheat your machine and portafilter by running a shot of hot water through the group head before brewing. This helps maintain a stable brewing temperature. Be sure to dry the portafilter before adding the ground coffee.

Grind your coffee and weigh out your desired dose according to the size of the portafilter.

Tap the portafilter to level the coffee grounds, then tamp firmly to create an even surface.

Insert the portafilter into the machine and start brewing right away. Start timing your shot as soon as you press the button—it may take a few seconds before the espresso starts flowing into your cup. A double shot should produce about 40g of espresso in 25-30 seconds.

Something to Keep in Mind:

When you pull a shot of espresso, you’re not just getting water—you’re also extracting oils, crema (the golden foam on top), and dissolved coffee solids. These elements make espresso less dense than water, so the weight in grams won’t match the volume in milliliters.

For example, if you measure your shot using a regular measuring cup, it might look like 60ml, even though the correct weight is 40g. This can be confusing, but just remember: espresso is lighter than water, so volume and weight don’t follow the same 1:1 rule as they do with other brewing methods.

Just Remember:

Making good espresso takes practice, but by focusing on grind size, distribution, tamping, and brew time, you’ll consistently improve your shots. Every adjustment makes a difference, so taste as you go to figure out what works best for you!

Recap of the Essentials:

Use a fine grind and the right coffee-to-water ratio (1:2).

Distribute and tamp evenly to prevent channeling.

Brew for 25-30 seconds for balanced extraction.

Adjust grind size if shots are too fast or too slow.