A good espresso is dense, sweet, and has a pleasant acidity. A bad one is sour, bitter, or watery—sometimes all within the same week. This is rarely due to one single major issue, but rather to three numbers that need to align: how much coffee is in the basket, how much espresso ends up in the cup, and how long that takes.
In short: For a double espresso, I use 18 g of finely ground coffee to yield 36 to 40 g of espresso in about 26 to 30 seconds, depending on the coffee, at 91 to 93 °C. If the taste isn't right, I first adjust the grind size: finer if the espresso runs too quickly and tastes sour, coarser if it runs too slowly and becomes bitter.
The three numbers behind every espresso
Dose: the weight of the ground coffee in the basket—for me, 18 g for a double espresso. How much coffee fits depends on the size and intended capacity of your filter basket. You can often find the intended amount in the manual or directly on the basket itself.
Yield (amount in the cup): the weight of the finished espresso, measured with a scale under the cup. In my recipes, this is 36 to 40 g, which is about double the dose.
Time: how long the extraction takes. For my recipes, this is between 26 and 30 seconds.
With these three values, you can describe, replicate, and purposefully alter an espresso. The word "crema" is intentionally omitted here: it looks nice, but by itself, it says little about how the espresso tastes.
What you need
- Espresso machine that maintains stable temperatures
- Espresso grinder that can grind finely and be adjusted in small increments
- Precision scale with 0.1 g increments that fits under the cup
- Tamper that fits well into your basket
- Timer, often already built into the scale
Helpful, but not necessary: a tool for distributing the coffee grounds, for example with fine needles. It breaks up clumps and ensures the water flows through the coffee more evenly.
Preparing espresso step by step
- Heat up the machine and preheat the cup, for example with hot water from the machine.
- Wipe the portafilter dry. Residue from the last extraction and moisture can make the next espresso uneven.
- Grind 18 g of coffee fresh and put it into the portafilter.
- Distribute the coffee grounds until the surface is level.
- Tamp level. It is important that you press straight and with similar pressure every time.
- Flush the group head briefly to remove residue, then lock in the portafilter.
- Place the cup on the scale and tare it to zero. This way, it will later show only the weight of the espresso, without the cup.
- Start the extraction and the timer.
- Stop at the target weight, for example at 38 g of espresso, and check the time.
My recipes for our espresso coffees
These are the values I use to brew our espresso coffees. Use them as a starting point: every machine and every grinder behaves slightly differently.
| Coffee | Dose | Yield (in cup) | Temperature | Time |
|---|---|---|---|---|
| CALCIO | 18 g | 36 g | 91 °C | approx. 26 sec. |
| KICK OFF | 18 g | 38 g | 92 °C | approx. 27 sec. |
| MATCH DAY | 18 g | 40 g | 93 °C | approx. 28 sec. |
| BOX 2 BOX | 18 g | 40 g | 93 °C | 28–30 sec. |
CALCIO (dark chocolate, nougat, nutty) I brew shortest and coolest. With milk, it becomes particularly creamy.
KICK OFF (dark chocolate, nutty, caramel) works well neat as a classic espresso and in a cappuccino.
MATCH DAY (milk chocolate, hazelnut, caramel) gets slightly more water and time. This keeps it round and sweet.
BOX 2 BOX (caramel, mandarin, cocoa) is particularly exciting neat, and harmonious and sweet with milk.
If you want to compare several of our espresso coffees, there is the Espresso Tasting Set.
Adjusting espresso: first the grind, then the rest
New beans, a new bag, or just a different day: Often, the espresso isn't quite right at first. In that case, follow a simple order.
1. Keep dose and yield constant. Stick to the dose from your recipe—18 g with a suitable basket in my recipes—and the same target yield, e.g., 38 g of espresso. This way, you only change one variable and can interpret the time correctly.
2. Adjust grind size. If the espresso runs much faster to the target yield than in the recipe, grind finer. If it runs much slower, grind coarser. Change the grinder in small steps and perform a new extraction with the same 18 g and the same target yield after each adjustment.
3. Fine-tune the yield. If the time is right but the espresso tastes a bit too sharp or heavy, change the yield in the cup by 1 to 2 g. A little more espresso usually tastes lighter and less intense; a little less is denser and stronger.
4. Temperature last. Only if your machine allows it and the other values are already set correctly.
Time is just a guide. What matters is how the espresso tastes. A few seconds more or less is not a mistake if the cup tastes good.
Water also plays a role, both in taste and for the machine. Hard water, like the tap water in Munich, can leave limescale in the machine and dampen the acidity in the espresso. You can read more about this in the article Water for Coffee in Munich.
Typical espresso mistakes and how to fix them
The espresso tastes sour
It was likely under-extracted. Often, the espresso runs too fast as well. Grind finer. If the time is already right, let a little more espresso run into the cup.
The espresso tastes bitter
It often runs too slowly because the grind is too fine. Grind coarser. Also, check if the temperature is set too high for a darker roast.
The espresso runs through much too fast
Usually, the grind is too coarse or there is too little coffee in the basket. Check the dose with the scale and then grind finer.
The espresso only drips or doesn't come out at all
The grind is likely too fine or the basket is overfilled. Grind significantly coarser and check the dose.
The espresso sprays or runs unevenly
The water is finding channels through the coffee. Distribute the grounds more evenly, break up clumps, and tamp level.
Espresso with milk
For a cappuccino, flat white, or latte, prepare the espresso exactly as you would for a neat shot. Chocolaty roasts like CALCIO, KICK OFF, and MATCH DAY remain clearly identifiable even with milk. BOX 2 BOX adds a bit more freshness to a cappuccino with its mandarin note.
Frequently asked questions about espresso
How much coffee do I need for an espresso?
For a double espresso, I use 18 g. How much fits in your case depends on the size and intended capacity of your filter basket.
How long should an espresso run?
In my recipes, between 26 and 30 seconds. Time is just a guide. If the espresso tastes good, you don't need to force it.
How fine must coffee be ground for espresso?
Very fine, significantly finer than for filter coffee. You won't find the right setting via a fixed number, but rather through time and taste during the extraction.
How hard should I tamp?
Hard enough that the grounds are compact, and above all, level. More important than a specific amount of force is that you tamp similarly every time.
What is the right temperature for espresso?
For my recipes, 91 to 93 °C. I brew darker roasts like CALCIO slightly cooler than MATCH DAY or BOX 2 BOX.
Can I use pre-ground coffee?
That is difficult for espresso. Ground coffee quickly loses its aroma, and you cannot adjust the grind size to your machine. Having your own grinder makes the biggest difference for espresso.
Conclusion
A good espresso depends on three numbers: dose, yield, and time. With 18 g of coffee, 36 to 40 g of espresso, and 26 to 30 seconds, you have a reliable starting point. From there, you adjust step-by-step according to taste, starting with the grind size.
About the author: Jovana is a roaster, coffeeologist, and founder of Nine Fine Roastery in Munich. She roasts the coffee for Nine Fine herself. She is also a professional soccer player.
Sources: Nine Fine Roastery – Espresso recipes for our espresso coffees
