Use fresh, high-quality beans for rich espresso. Grind them just before brewing to lock in aroma and flavor. Freshness makes all the difference in taste.
1. Start with Fresh Bean
Espresso needs a fine grind—like powdered sugar. Too coarse, and it’s weak; too fine, and it’s bitter. Aim for the sweet spot for best results.
2. Grind to the Right Size
Use about 18–20 grams of coffee for a double shot. A kitchen scale helps with accuracy. Consistent doses lead to balanced, strong espresso.
3. Let It Cool First
Use firm, even pressure to tamp the grounds. This removes air pockets and allows water to pass through evenly, giving you that perfect crema.
4. Tamp Evenly
Let your espresso machine warm up before brewing. A hot machine pulls better shots and keeps your espresso at the perfect drinking temperature.
5. Heat Your Machine
A good shot should take about 25–30 seconds. Too fast or too slow can ruin the taste. Adjust your grind and tamp to get the timing right.
6. Watch the Brew Time
Old grounds and residue affect flavor. Clean the portafilter and group head after each shot to keep every espresso tasting fresh and bold.
7. Clean After Every Brew