The Espresso Guide
Concentrated and alive with character, espresso is where origin flavors show up at their most vivid. A well-pulled shot is a window into the bean: its terroir, its processing, its story. Take your time with the dial-in and the cup will reward you.
What You'll Need
- Espresso machine
- Portafilter and basket
- Burr grinder
- Kitchen scale (0.1g accuracy)
- Tamper
- Shot glass or small pitcher
- Timer
Recipe
- Dose (in): 18g
- Yield (out): 36g
- Water temperature: 90 to 94°C
- Grind size: Fine
- Total brew time: 25 to 30 sec
- Ratio: 1:2
Steps
Heat your espresso machine fully before brewing. Flush the group head with hot water to stabilize the temperature.
Grind 18g of coffee into the portafilter basket. The grind should feel like fine table salt between your fingers.
Level the grounds evenly using your finger or a distribution tool, then tamp straight down with firm, even pressure.
Lock the portafilter into the group head and place your shot glass on the scale. Zero the scale.
Start the shot and the timer simultaneously. A well-extracted shot flows like warm honey: golden, steady, and unhurried.
Stop at 36g yield or around 28 seconds. Adjust grind finer if it runs too fast, coarser if it runs too slow.
Taste. Then dial in. A good espresso takes a few attempts and that is entirely normal.
Tips
Medium to medium-dark roasts work best for espresso. Beans from Colombia or Brazil, with notes like Dark Chocolate, Caramel, and Hazelnut, pull consistently well and forgive a slightly off dial-in.
Sour shot means under-extraction. Go finer or add a second to your brew time. Harsh and dry means over-extraction. Go coarser.
Rositas Reserve microlots shine brightest as espresso. The intensity of the brew method amplifies the terroir, and those complex tasting notes have nowhere to hide.
Dial-In Reference
What your shot is telling you
Recommended beans
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Radical Blend
Dark Choco Bar, Brown Sugar, Toasted NutsRegular price From ₱490.00 PHPRegular priceUnit price per
