Pressurised
Espresso
Pressurised extraction producing a concentrated, intense shot and the base for milk drinks.
At a glance
What you’ll need
An espresso machine, an espresso-capable burr grinder, a tamper (and ideally a distribution tool), and a scale.
The recipe
How to brew
Espresso forces hot water at around nine bars of pressure through a compact puck of finely-ground coffee. The result is a small, intense, syrupy shot topped with crema — delicious on its own and the foundation of every milk drink. A reliable starting recipe is 18g of coffee in, about 36g of espresso out (a 1:2 ratio), in 25–30 seconds. Espresso rewards fresh beans, a good grinder and a little patience while you dial it in.
Step by step
- Grind 18g of coffee fine and fresh, straight into a dry portafilter basket.
- Distribute the grounds evenly — a gentle tap or a distribution tool removes clumps and gaps.
- Tamp level with firm, even pressure.
- Lock the portafilter in and start the shot straight away so no water sits on the puck.
- Aim for about 36g out in 25–30 seconds. The stream should begin thin and honey-like, not spray or gush.
- Taste, then adjust the grind to bring the shot into that time window.
For milk drinks, pull your shot then steam milk to a glossy, paint-like microfoam — the sweetness of a good espresso blend really shines through a flat white or latte.
Troubleshooting
- Shot gushes out fast, pale and sour? Grind finer, distribute and tamp more evenly, or add a little more coffee.
- Shot drips slowly, dark and bitter? Grind coarser or reduce the dose slightly.
- Sour overall? Grind finer, run the machine a touch hotter, or pull a slightly longer ratio.
- Bitter overall? Grind coarser, cool slightly, or pull a shorter ratio.
