Brew Guide

Espresso

Advanced28 seconds

Measurements

DescriptionMaster the 1:2 ratio espresso. This guide walks through the systematic approach to dialing in any new coffee on an espresso machine.

GrindFine

Comandante C4010–15 clicks

1Zpresso JX-Pro15–20 clicks

Baratza Encore4–8 setting

Timemore C28–12 clicks

Fellow Ode1–2 setting

Quantity18g coffee to 36ml water

Infusion Time28 seconds

Water Temperature93.5°C

EquipmentEspresso machine, Burr grinder, Tamper, Scale, Distribution tool, Shot timer

Step 1

Dose 18g of finely ground coffee into the portafilter. Use a WDT tool to break up clumps.

0:15

Weiss Distribution Technique prevents channeling by eliminating clumps before tamping.

Step 2

Level the bed with a distribution tool, then tamp firmly with even pressure (~15kg).

0:10

Step 3

Lock in and start the shot immediately. Place cup on scale, tare, and start timer.

0:05

Step 4

Target 36g out in 25-30 seconds. If too fast, grind finer. If too slow, grind coarser.

0:28

Change only one variable at a time. Adjust grind in small increments — even half a notch matters.

Step 5

Taste and evaluate: sourness means under-extracted (grind finer or increase time); bitterness means over-extracted (grind coarser).

Let the shot cool slightly before tasting — extreme heat masks flavor nuances.