How to make espresso at home
Quick answer
For a double shot, pack about 18 g of finely ground coffee into the basket and pull about 36 g of espresso (a 1:2 ratio) in 25 to 30 seconds. If it runs too fast, grind finer; too slow, grind coarser.
That pressure, around 9 bar in a proper machine, is what produces espresso’s thick texture and the golden foam on top, called crema.
The basic recipe
| Variable | Starting point |
|---|---|
| Coffee in | 18 g, finely ground |
| Espresso out | About 36 g (roughly 2 fl oz) |
| Time | 25–30 seconds |
| Water temperature | 90–96°C (195–205°F) |
Weighing both the coffee and the shot with a small kitchen scale is the single biggest step toward consistent results.
How to pull a shot
- Grind the beans fresh, close to fine sand.
- Dose 18 g into the portafilter and level it.
- Tamp firmly and evenly so the surface is flat.
- Lock it in and start the shot right away.
- Stop at about 36 g. Taste and adjust.
Fixing the taste
- Sour, thin, runs fast: grind finer, or let the shot run a bit longer.
- Bitter, harsh, runs slow: grind coarser.
- Change one thing at a time and only by a small step.
How to make espresso without a machine
- Moka pot: Makes strong, espresso-like stovetop coffee. It’s not true espresso because the pressure is much lower, but it’s close in strength and great for milk drinks.
- AeroPress: Use a fine grind, a small amount of water and press firmly for a concentrated shot.
An espresso shot has about 63 mg of caffeine. Here’s how much caffeine is in coffee of all kinds.
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