Guides/Brew guide
Brew guideHow to Make Espresso at Home
In shortUse 22g of finely ground coffee to get about 40g of espresso in 28 to 32 seconds, at 91–94°C. If it runs fast and tastes sour, grind finer. If it runs slow and tastes bitter, grind coarser.
By The Killer Coffee team
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GrindFine (whole beans ground fresh, or our Ground Espresso)
Recipe22g in, about 40g out
Time28–32 seconds
Water91–94°C
What you'll need
Method
- Dose. Weigh 22g of coffee into the basket, or adjust to suit your basket size. The same dose every time is what makes shots repeatable.
- Distribute. Tap the portafilter to settle the grounds evenly. Uneven grounds let water rush through the weak spots (called channelling). A distribution tool (WDT) helps break up clumps.
- Tamp. Press down firmly and level. A level tamp matters more than brute force.
- Brew. Lock in and start the shot. Aim for about 40g in the cup in 28–32 seconds.
- Taste and adjust. Use the fixes below, changing one thing at a time.
Dial it in
- Sour or thin: under-extracted. Grind finer, or let the shot run a little longer.
- Bitter or harsh: over-extracted. Grind a little coarser, or stop the shot earlier.
- Weak body: add a gram to the dose.
- Temperature: dark roasts like the cooler end (91–92°C); lighter roasts like it hotter.
- Keep it clean: run a blank shot after brewing. A puck screen also helps keep the group head clean.
- Freshness: beans under about 5 days old can give gassy, unstable shots, and after about 5 weeks they start to lose their punch.
Which Killer coffee
Brew it with
FAQ
How long should an espresso shot take?
About 28–32 seconds for around 40g of espresso.
Why is my espresso sour?
It's under-extracted. Grind finer or let the shot run a little longer.
Why is my espresso bitter?
It's over-extracted. Grind slightly coarser or stop the shot earlier.
Can I use pre-ground coffee?
Yes. Our Ground Espresso is ground for home espresso machines. You can't fine-tune the grind, so if shots run too fast or slow, adjust the dose and tamp instead. Whole beans ground just before brewing give you the most control.
What temperature should espresso be?
91–94°C for most coffees, cooler for dark roasts.
