ESPRESSO

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SUITED FOR: ESPRESSO

Espresso is the foundation of many of our favourite coffees, from a flat white to a long black. It’s a concentrated brew made by forcing hot water through finely ground coffee under pressure; and when dialled in well, it delivers clarity, balance, and depth in the cup. We use two distinct styles of coffee for espresso:

Milk Based - 1:2.2 ~ 25s ~ 30s
Roasted to complement milk-based drinks with a bold, full-bodied profile, ideal for flat whites, ice lattes, etc.

Single Origin - 1:3 ~ 22s - 31s
Roasted slightly lighter to highlight origin character and flavour clarity — perfect for black coffees like long blacks and straight espresso.

Brew Ratio Calculators

Milk Based (1:2.2)

Single Origin (1:3)

brewing

espresso

EQUIPMENT

Espresso Machine

Grinder, or freshly ground beans

Fresh coffee beans (ideally roasted within 2–3 weeks)

Scale

Tamp Tool

Timer

Cloth

Portafilter & basket (18g basket is home machine standard)

WDT tool (optional but recommended)

MILK BASED ESPRESSO - 1:2.2 RATIO > 18G : 40g : 25s ~ 27s

WEIGH YOUR DOSE

  • Weigh out 18g of whole beans on your scale.
  • Grind them to a fine espresso grind, similar to table salt. If you’re unsure, aim slightly finer than you think and adjust later.

GRIND AND PREPARE THE PUCK

  • Place the portafilter on the scale, tare it, and grind directly into the basket.
  • Gently tap the portafilter to level the coffee mound.
  • *Optional: Use a WDT tool to break up clumps and evenly distribute the grinds.

TAMPING

  • Use a clean tamper to press down evenly with medium-firm pressure.
  • The surface should be flat, compact and level with no tilts or cracks, to prevent channeling.
  • Wipe off any coffee grounds from the rim of the portafilter.

FLUSH THE GROUPHEAD

  • Run hot water through the grouphead for 2–3 seconds to flush out old grounds and warm up your portafilter. A cold portafilter will leech heat from your shot.


INSERT AND HIT START

  • Insert the portafilter into the grouphead and start your timer as soon as you hit the brew button.
  • Watch the shot:
    Espresso should begin to flow as a thin, even stream after ~6–10 seconds.
    You’re aiming for ~40g out in ~27-32 seconds.

STOP AT TARGET YIELD

  • Once your scale hits ~39–40g, stop the shot.
  • This is a 1:2.2 brew ratio from 18g in → 40g out.
  • Note the time. Ideal extraction is often between 25–30 seconds.

From here, it's time to taste! Refine your flavours further with our dialling in & troubleshooting page.