RECIPE · Espresso

Classic espresso

Sweet and concentrated, with lasting crema.

18 g of freshly ground coffee; yield: 36 g. Ratio 1:2, fine grind, 93 °C and 0:30 brew time.

DIFFICULTY · Advanced

Step by step ↓
Espresso with crema served in a glass
Photo · Nguyễn Tiến Thịnh · Pexels License

What you need

  • 18 g of freshly ground coffee
  • WATER

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
18g
YIELD
36g
RATIO
1:2
TEMPERATURE
93°C
GRIND
Fine
TIME
0:30

3 steps

Step by step

  1. WAIT

    Pre-infusion

    Wait for the puck to saturate for 8 seconds.

    YIELD · 36 gat 0:08

  2. WAIT

    Extraction

    Extract in a steady flow for up to 30 seconds.

    YIELD · 36 gat 0:30

  3. WAIT

    Finish

    Cut the extraction and serve right away.

    YIELD · 36 gat 0:30

Other Espresso recipes

See the method

Brew this recipe with Baristat.

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