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The measured foundation

How to make a espresso.

A useful starting espresso uses a 1:2 brew ratio, then moves by taste. Dose stays fixed while grind controls how easily water reaches the target yield.

Starting ratio18 g coffee → 36 g espresso
Serve in60–90 ml espresso cup
Latte art and small black coffees served together on a café table
Real café drinks; the measured recipe below is the reproducible starting point.Photo: Fatma Gül on Pexels ↗
Ingredients

Measure the drink before adjusting it.

  • 18 g freshly ground coffee
  • Fresh water suitable for the machine
Method

One repeatable sequence.

  1. 01

    Warm the machine, portafilter and cup as the design requires.

  2. 02

    Weigh 18 g into a dry basket, distribute evenly and tamp level.

  3. 03

    Start brewing and the timer together, then stop at 36 g of espresso.

  4. 04

    Taste once the cup cools slightly. Adjust grind finer for a faster, thin shot or coarser for a slow, harsh shot, then repeat.

What changes the result

The basket may suit a different dose

Time records the shot; taste judges it

Change one main variable at a time

Choose the workflow

Use a recipe to test the machine—not only the spec sheet.

See how an indexed machine handles the heat-up, espresso, milk and cleaning steps behind this drink.

View a suitable machine →Browse every recipe
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