Recipe
Espresso
A balanced double shot - the benchmark every other coffee is measured against.
Hero image
A double espresso in a ceramic cup on a saucer, thick crema close-up, warm light, minimal dark backdrop.
Ratio1:2
GrindFine
Temp93 °C
Time25-30 sec
Dose18 g
Yield36 g
Method
Steps
1
Grind & dose
Grind 18 g fine, straight into the portafilter.
2
Distribute & tamp
Even out with a WDT tool, then tamp level and firm.
3
Pull
Extract 36 g out in 25-30 seconds. Adjust grind to hit the window.
Tips
- If the shot runs too fast and tastes sour, grind finer.
- If it drips slowly and tastes bitter, grind coarser.
- Weigh both the dose and the yield - guessing kills consistency.
Recommended tools