How to Brew Espresso Basics

The Espresso Shot Extraction basic guidelines we use at Koffee Kult are as follows.

Master these fundamentals and you'll be pulling perfect espresso shots consistently. Whether you're using a manual machine, semi-automatic, or super-automatic espresso machine, these guidelines will help you achieve excellent results.

Standard Espresso Shots (No Pre-Infusion)

For machines without pre-infusion capabilities:

Single Shot ☕

• Coffee dose: 7 grams
• Extraction time: 20 seconds
• Yield: Finish with 1 ounce of espresso
• Ratio: Approximately 1:4 (7g in, 28g out)

Double Shot ☕☕

• Coffee dose: 14 grams
• Extraction time: 20 seconds
• Yield: Finish with 2 ounces of espresso
• Ratio: Approximately 1:4 (14g in, 56g out)

Triple Shot ☕☕☕

• Coffee dose: 21 grams
• Extraction time: 30 seconds
• Yield: Finish with 2 ounces of espresso
• Ratio: Approximately 1:3 (21g in, 56g out)

Note: These are traditional Italian-style ratios that produce ristretto-style shots - shorter and more concentrated than modern specialty coffee standards.

Machines with Pre-Infusion

For machines with pre-infusion capability (recommended for better extraction):

Single Shot with Pre-Infusion ☕

Coffee dose: 7 grams
Pre-infusion: 2 seconds
Total extraction time: 22/24 seconds
Ramp-down at 95%: Reduces pressure near end
Yield: Finish with 1 ounce of espresso

What is pre-infusion?

• Initial low-pressure water saturation (2-4 bars)
• Gently wets the coffee puck before full pressure
• Prevents channeling
• Improves extraction evenness

Double Shot with Pre-Infusion ☕☕

Coffee dose: 14 grams
Pre-infusion: 4 seconds
Total extraction time: 24/26 seconds
Ramp-down at 95%: Pressure reduction at end
Yield: Finish with 2 ounces of espresso

Triple Shot with Pre-Infusion ☕☕☕

Coffee dose: 21 grams
Pre-infusion: 4 seconds
Total extraction time: 32/34 seconds
Ramp-down at 95%: Pressure decline near completion
Yield: Finish with 2 ounces of espresso

Modern Specialty Coffee Guidelines

While our traditional guidelines work well, modern specialty coffee typically uses different ratios:

Contemporary Double Shot Standard:

Dose: 18-20 grams
Yield: 36-40 grams (1:2 ratio)
Time: 25-30 seconds
Temperature: 200°F (93°C)

This produces:

• Balanced sweetness and acidity
• Clear flavor definition
• Good body without being too heavy
• Excellent crema

Important Consistency Note

Please keep in mind if the dosage and shot time are consistent your espresso shots will be the same every time even with changing humidity and coffee age.

Factors That Stay Constant:

✅ Dose weight - Always measure precisely
✅ Grind size - Keep consistent (adjust only when needed)
✅ Extraction time - Target your goal time
✅ Temperature - Set and maintain
✅ Tamp pressure - Develop consistent technique

Factors That May Vary (But Shots Stay Consistent):

Humidity

• Affects how coffee absorbs moisture
• May require minor grind adjustments over time
• Properly stored coffee minimizes this effect

Coffee Age

• Fresh coffee (2-14 days) extracts best
• Very fresh (under 5 days) may be too gassy
• Older coffee (over 4 weeks) may extract faster

Ambient Temperature

• Warmer environment = faster extraction
• Colder environment = slower extraction
• Keep machine and beans at stable temperature

Water Temperature Guidelines

Check your water temp, it should be 202/203 degrees Fahrenheit.

Temperature Ranges:

Below 200°F will be under-extracted

• Sour taste
• Weak body
• Thin crema
• Bright but unbalanced

200-205°F is ideal

• Balanced extraction
• Sweet and complex
• Good body
• Rich crema

Above 205°F degrees your coffee will be bitter

• Over-extracted
• Harsh, burnt taste
• Astringent mouthfeel
• Dark or no crema

Temperature by Roast Level:

Light Roasts: 202-205°F

• Need higher temperature for proper extraction
• Denser beans require more heat
• Preserves bright acidity

Medium Roasts: 200-203°F

• Sweet spot for most coffees
• Balanced extraction
• Best all-around temperature

Dark Roasts: 195-200°F

• Lower temperature prevents bitterness
• More porous beans extract easier
• Maintains smoothness

Step-by-Step Espresso Brewing Process

1. Prepare Your Equipment ?

Before you start:

• Clean portafilter and basket
• Purge group head (flush hot water)
• Ensure machine is at temperature
• Have fresh, properly stored beans ready

2. Dose Your Coffee ⚖️

Proper dosing:

1. Weigh your coffee (7g, 14g, 18g, or 21g)
2. Grind fresh just before brewing
3. Grind size: fine, like table salt
4. Check for clumps

Pro tip: Use a scale for consistency!

3. Distribute Coffee Evenly ?

Distribution techniques:

WDT (Weiss Distribution Technique):

• Use thin needle or WDT tool
• Stir grounds in circular motion
• Break up all clumps
• Creates even density

Leveling:

• Tap portafilter sides gently
• Use leveling tool if available
• Ensure flat, even surface

4. Tamp Properly ?

Tamping technique:

1. Place portafilter on flat surface
2. Hold tamper level
3. Apply 30 lbs of pressure (firm, not excessive)
4. Twist slightly (polish)
5. Wipe excess grounds from rim

Goal: Level, compact puck with smooth surface

5. Lock In and Start Extraction ⏱️

Extraction process:

1. Lock portafilter into group head immediately (don't let puck sit)
2. Start extraction right away
3. Place cup(s) under spouts
4. Start timer

Watch the flow:

• First 5 seconds: Should see first drips (pre-infusion if equipped)
• 5-10 seconds: Dark, syrupy honey-like flow
• 10-25 seconds: Steady stream, reddish-brown
• 25+ seconds: Lightening to blonde (time to stop!)

6. Stop at the Right Time ⏹️

When to stop:

• Reaches target yield (weight or volume)
• Hits your time goal (20-30 seconds)
• Before it goes blonde - watery, pale flow

Signs of proper extraction:

• Rich, thick crema
• Reddish-brown color
• Smooth, even flow
• Target time achieved

7. Serve Immediately ☕

Best practices:

• Serve in preheated cups
• Drink within 30 seconds for best flavor
• Stir espresso before drinking (concentrations vary)
• Evaluate and adjust next shot if needed

Common Espresso Problems & Solutions

Problem: Shot Pulls Too Fast (Under 20 seconds)

Causes:

• Grind too coarse
• Not enough coffee
• Poor distribution/tamping
• Worn basket or gasket

Solutions: ✅ Grind finer
✅ Increase dose
✅ Better distribution
✅ Check equipment

Problem: Shot Pulls Too Slow (Over 35 seconds)

Causes:

• Grind too fine
• Too much coffee
• Over-tamping
• Old, stale coffee (too dry)

Solutions: ✅ Grind coarser
✅ Reduce dose
✅ Lighter tamp
✅ Use fresher coffee

Problem: Channeling (Spurting/Spraying)

Causes:

• Poor distribution
• Unlevel tamp
• Damaged basket
• Grind too fine with clumps

Solutions: ✅ Use WDT technique
✅ Level tamp
✅ Replace basket
✅ Better grind quality

Problem: Weak, Watery Espresso

Causes:

• Grind way too coarse
• Not enough coffee
• Low machine pressure
• Improper technique

Solutions: ✅ Grind much finer
✅ Increase dose significantly
✅ Check machine pressure (should be 9 bars)
✅ Review entire process

Problem: Bitter, Harsh Taste

Causes:

• Grind too fine
• Too much coffee
• Water too hot
• Over-extraction

Solutions: ✅ Grind coarser
✅ Reduce dose
✅ Lower temperature 2-3°F
✅ Pull shorter shot

Problem: Sour Taste

Causes:

• Grind too coarse
• Not enough coffee
• Water too cool
• Under-extraction

Solutions: ✅ Grind finer
✅ Increase dose
✅ Raise temperature 2-3°F
✅ Pull longer shot

Equipment Considerations

Grinder Quality Matters Most

Good espresso grinder features:

• Burr grinder (conical or flat)
• Stepless or micro-step adjustment
• Low retention
• Consistent particle size
• Minimal fines production

Poor grinder results:

• Inconsistent shots
• Hard to dial in
• Lots of channeling
• Uneven extraction

Investment priority: Spend more on grinder than machine!

Machine Features

Essential features:

• Temperature stability (PID recommended)
• 9 bar pump pressure
• Quality group head and portafilter
• Adequate boiler size

Nice-to-have features:

• Pre-infusion
• Pressure profiling
• Shot timer
• Volumetric control

Best Koffee Kult Coffees for Espresso

Top Recommendations:

Eye Cracker Espresso

• Designed specifically for espresso
• Sweet, fruity, complex
• High caffeine
• Forgiving to dial in

Dark Roast

• Classic espresso profile
• Chocolate and caramel notes
• Works in automatic machines
• Smooth and balanced

Medium Roast

• Higher caffeine
• Bright and sweet
• Versatile
• Great for milk drinks

Quick Reference Card

Double Shot Standard (Most Common):

Practice Makes Perfect

Keep a Shot Diary:

Track each shot:

• Date and time
• Coffee used (and roast date)
• Dose
• Yield
• Time
• Temperature
• Grind setting
• Taste notes
• What to adjust

This helps you:

• Remember what worked
• Identify patterns
• Replicate success
• Troubleshoot issues

Questions About Brewing Espresso?

? Chat with our AI Coffee Expert
Get brewing help: Chat now

? Email us
customerservice@koffeekult.com

? Call us
(954) 962-2353
Monday-Friday, 9 AM - 5 PM EST

Master espresso basics with these guidelines. Consistent technique produces consistently great espresso! ☕