THE SHORT ANSWER
Espresso uses a machine to push hot water through a compact bed of finely ground coffee. A practical starting point is an 18 g dose yielding 36 g espresso in around 25–30 seconds, if your basket is designed for that dose.
- Starting recipe
- 18 g coffee / 36 g beverage yield
- Grind
- Fine, adjusted for your machine
- Time
- 25–30 seconds for extraction; allow warm-up
- Temperature
- Follow your machine; around 93°C / 199°F is a common start
What you’ll need
- Espresso machine and appropriate basket
- Espresso-capable grinder
- Scale, tamper, dry cloth
Make it, step by step
- Warm the machine and portafilter as directed by the manufacturer. Dry the basket.
- Dose 18 g only if the basket is intended for it. Distribute grounds evenly and tamp level.
- Lock in the portafilter and begin brewing into a cup on a scale.
- Stop at around 36 g beverage. Record the time; use the same timing convention each brew.
- Taste. A fast, thin shot may benefit from a finer grind. A slow, harsh shot may benefit from coarser grinding. Change one variable at a time.
Make it yours
The 1:2 figure means dry coffee to finished espresso, not water poured into a tank. Crema alone does not measure quality. These numbers are a starting point, not a definition of every good espresso.
These are home starting points, not lab-tested guarantees. Follow the safety and capacity guidance for your exact equipment.
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.