ESPRESSO BREW GUIDE

high-pressure concentrated extraction. 25–30s shot. the foundation of most drinks.

these are starting settings. dial in to taste.

$ espresso --dose=18g --yield=36g --time=27s --temp=93C

RATIO

1 : 2

DOSE

18g

YIELD

36g

TIME

25–30s

TEMPERATURE

92–94°C

GRIND

FINE

EQUIPMENT

espresso machine, grinder, tamper, scale, shot glass

RUNBOOK

1. grind beans, dose: 18g (±0.1g)

   fine — should resemble powdered sugar

2. distribute + tamp 30lb pressure, level

   no channels. WDT tool helps.

3. lock portafilter, start shot timer

   flush group head first (2–3s)

4. pull 36g out in 25–30s

   first drips at 8–10s

5. taste. adjust grind ±1 click.

   too fast = grind finer. too slow = coarser.

DIAL IT IN

a good shot should have a golden-brown crema, taste balanced (not sour, not bitter), and finish sweet. if it's sour, grind finer or increase dose. if bitter, grind coarser or decrease dose.

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