How to pull a better espresso at home
Dial in a sweet, balanced shot with three variables: dose, yield and time.
TL;DR
- Aim for a 1:2 ratio in 25–30 seconds.
- Grind finer to slow the shot, coarser to speed it up.
- Fresh beans + a clean machine matter more than price.
Great espresso is repeatable. Lock down three numbers - dose in, liquid out, and time - and you can chase sweetness instead of guessing.
The starting recipe
Weigh 18g in and aim for 36g out in about 27 seconds. If it runs too fast and tastes sour, grind finer. Too slow and bitter, grind coarser.
Adjust one variable at a time - grind first, then dose, then time.
Written by
Theo AdeyemiCoffee Educator · AST
SCA Authorised Specialty Trainer and brew-guide obsessive.
More from Theo →Related questions
Tell us how you brew and we'll grind to match - whole bean, espresso, filter or cafetière. Whole bean stays freshest.
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