Brewing guide
How to Make Espresso at Home: Dose, Yield and Flow
In a suitable double-shot basket, try 18 g coffee to 36 g beverage with roughly 25–30 seconds of flow as a starting point. The basket manufacturer’s dose range takes priority.
Espresso is made by passing pressurised water through finely ground coffee. A V60 water ratio such as 1:16.7 is not directly comparable: this recipe compares dry coffee with the beverage collected in the cup. Understanding your machine, basket and grinder is more useful than pursuing one supposedly ideal number of seconds.
Starting recipe
| Dose | 18 g in a suitable basket |
|---|---|
| Beverage yield | 36 g |
| Ratio | 1:2 |
| Grind | Fine for espresso |
| Starting flow time | 25–30 sec |
| Temperature | Follow machine and recipe |
Equipment
- Espresso machine and matching basket
- Grinder with espresso adjustment
- Precise scale
- Matching tamper and dry portafilter
Step by step
1. Prepare the machine
Heat the machine according to its instructions. Keep the basket clean and dry, and check that the dose suits it.
2. Distribute and tamp
Distribute 18 g coffee evenly and tamp level. Aim for a consistent bed instead of varying tamp pressure randomly between shots.
3. Weigh the yield
Put the cup on the scale, start the shot and stop at 36 g beverage. If timing from pump start, use that convention consistently.
4. Adjust by taste
For a fast, weak shot, test a finer grind; for very slow flow, try slightly coarser. Do not change dose, yield and grind together.
Crema and flavour
Crema thickness varies with coffee, freshness and preparation. It is not proof of good espresso by itself. Stir the shot, let it cool briefly and taste it before adding milk.
When the basket dose changes
For a basket suited to 16 g, a 1:2 starting ratio means 32 g yield. Do not force 18 g into every basket. Pressurised baskets and automatic machines can respond differently to grind changes.
Troubleshooting
| Spraying or uneven flow | Start with distribution, basket cleanliness and a suitable dose rather than changing time alone. |
|---|---|
| Sour, fast shot | Try a finer grind and consider natural acidity and machine warm-up too. |
| Very slow, bitter shot | Move slightly coarser and check overfilling and the effect of a dark roast. |
Frequently asked questions
Is 36 ml the same as 36 g?
Not reliably, because crema changes volume. This guide measures beverage yield in grams.
Does a moka pot make the same espresso?
A moka pot makes concentrated coffee but is a different method from an espresso-machine recipe. Use its separate guide.
Must every shot take 25 seconds?
No. Time is a starting indicator; coffee, basket and pre-infusion can change the result.
Choosing coffee
Start with Ahanda Espresso Coffee. Whole beans give you more control when dialling in your machine; specify your machine type if ordering pre-ground coffee.
Related guides
- How to Brew Moka Pot Coffee: How It Differs from Espresso
- How to Froth Milk with a French Press
- Why Does Coffee Taste Bitter, Sour or Watery?
These measurements are starting suggestions; adjust for your equipment and taste. The image is an AI-generated illustration.