9 February 2026 · 7 min read
THE ANATOMY OF A GREAT ESPRESSO
A practical introduction to dose, grind, time and extraction.
Espresso is a small drink with little margin for error. Four things decide the result: how much coffee you use, how finely it is ground, how long the shot runs and how hot the water is.
A reliable starting point is 18 g of coffee producing 36 g of liquid in about 28 seconds. Write down what you did, then change one thing.
If the shot runs fast and tastes sour, grind finer. If it drips slowly and tastes bitter or drying, grind coarser. Distribution and a level tamp remove most of the remaining inconsistency.
Freshness matters, but so does rest. Give a dark roast about seven days after roasting before pulling shots, and store the bag sealed, away from light and heat.
