Brew guide
How to brew espresso coffee at home
Rich, syrupy and concentrated. A good espresso is all about a consistent dose and a steady 25 to 30 seconds.
The recipe
- Coffee
- 18 g
- Yield
- 36 g in the cup
- Time
- 25 to 30 seconds
- Water
- 93 °C
You will need: Espresso machine, scales, tamper
Step by step
- Run a blank shot to warm the group head and your cup.
- Weigh 18 g of ground coffee into the portafilter and level it off.
- Tamp firmly and evenly so the surface is flat.
- Lock in, start the shot and start your timer.
- Stop at about 36 g in the cup, around 25 to 30 seconds.
- Too fast and sour? Grind finer. Too slow and bitter? Grind a touch coarser.
Ground for espresso
Choose "Espresso" at the product page and we grind it to order. Pairs well with Bondi Espresso.