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26 January 20266 min read
Espresso Basics: Dialing In Your Shot
Learn the fundamentals of extracting a perfect espresso shot, from dose and yield to timing and taste.
By Brew Connect Team
The Foundation of Great Espresso
Espresso is about precision. Small changes in any variable can dramatically affect the taste of your shot.
Key Variables
Dose
The amount of ground coffee in your portafilter. Most modern recipes use 18-20g for a double shot.
Yield
The weight of liquid espresso in your cup. A standard ratio is 1:2 (18g in, 36g out).
Time
The extraction time from first drip to stopping the shot. Aim for 25-32 seconds for most coffees.
Troubleshooting
Sour shot? Your coffee is under-extracted. Try a finer grind or longer extraction.
Bitter shot? Your coffee is over-extracted. Try a coarser grind or shorter extraction.
Topics
espressotechniqueguide