How to Make a Espresso
A concentrated, syrupy double shot with a hazelnut crema — the base for nearly every cafe drink. The whole game is a clean 25–30 second pull.
- Serves
- 1 double (2 oz)
- Time
- 3 min
- Skill
- Pro
- Gear
- Espresso machine + portafilter
Ingredients
- 18 g fresh coffee, finely ground
- Filtered water, 92–96°C / 198–205°F
- A clean 58 mm portafilter basket
Method
- 1
Grind 18 g of coffee fine and dose it level into the portafilter basket.
- 2
Distribute evenly, then tamp firm and flat with ~15 kg of pressure.
- 3
Lock in and start the shot immediately — you're aiming for ~36 g out in 25–30 seconds.
- 4
Watch the stream: it should start after 5–8s as thin honey-colored ropes.
- 5
Stop at ~36 g. Drink within a minute, before the crema fades.
Best results: Chase the 25–30s window. Too fast is sour and under-extracted; too slow turns bitter. Adjust the grind, not the time.
Why it works
Espresso is defined by a 1:2 brew ratio — 18 g of grounds in, ~36 g of liquid out — pushed through the puck at roughly nine bars of pressure. Freshness is everything: coffee more than three weeks past roast loses the CO₂ that builds crema, and a shot pulled from stale beans looks pale and tastes flat no matter how dialed-in your grind is.
Frequently asked
Why is my espresso sour?
Sourness means under-extraction — water rushed through too fast. Grind finer so the shot slows to a 25–30 second pull, and make sure your dose fills the basket.
How much caffeine is in a double espresso?
A double shot has roughly 120–130 mg of caffeine — similar to an 8 oz drip coffee, just in a far smaller, more concentrated serving.
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.