Brewing guide
Espresso
Concentrated and intense, with a syrupy body and rich crema. The most demanding method - and the most rewarding.
Espresso extraction from a portafilter into a cup, glossy crema, dramatic close-up, warm highlights, dark background, cinematic.
Step by step
How to brew
Dose & grind
Weigh 18 g of coffee and grind fine, directly into your portafilter. Espresso is unforgiving, so a precise dose and a quality grinder matter most here.
Grinding fine coffee into a portafilter, macro, warm light.
Distribute (WDT)
Break up clumps and even out the grounds with a distribution tool, moving in small circles. Even distribution prevents channeling and bitter, uneven shots.
WDT tool distributing grounds in a portafilter, macro, warm light.
Tamp level
Tamp firmly and level with steady downward pressure. A flat, compact puck gives the water a uniform bed to push through.
Leveling tamp pressing coffee in a portafilter on a tamping station, warm light.
Pull the shot
Lock in and start the pump. Aim for a 1:2 ratio - about 36 g out from 18 g in - in 25-30 seconds. Adjust grind finer to slow it down, coarser to speed it up.
Espresso pouring into a cup with rich crema, dramatic close-up, warm light.
Quick reference
Recommended tools
For this method
Burrsmith manual burr grinder, studio product shot, warm rim light, dark background.
Manual Grinder
Fine, consistent espresso grind.
View →WDT distribution tool with fine needles over a portafilter, macro, warm light.
WDT Tool
Even distribution, no channeling.
View →Precision espresso tamper on a tamping station, premium feel, warm light.
Tamper Station
Level, repeatable tamping.
View →