How do you make the perfect espresso?

Laatst bijgewerkt op: 13/10/2026

Making a perfect espresso isn’t easy, but with fresh coffee beans, a basic recipe, and a clean espresso machine andgrinder, you’ll go a long way. With these tips, you too can make a great shot at home.

No good espresso without good coffee. For some, that means a washed coffee from Colombia, while others prefer a natural from Ethiopia. But everyone agrees on one thing: coffee must be fresh. Coffee tastes best within four weeks of roasting. So always check the roast date and make sure the packaging has a one-way valve. This valve allows the coffee to be sealed airtight immediately after roasting. Without a valve, the bag would burst open because the beans continue to release a lot of CO2 after roasting.

Basic Recipe

A perfect espresso tastes great: not too acidic, too bitter, too strong, or too weak. Using a basic recipe is the quickest way to get results when you’re trying out a new coffee. Several variables are important here: the amount of ground coffee used, the amount of water you let run through it, and the time it takes for the espresso machine to fill the cups. In addition, the water temperature and the pressure at which the water is forced through the coffee can be adjusted on an increasing number of espresso machines.

Always adjust one parameter at a time so you can properly monitor its effect. A good starting point for experimentation is: 18 grams in, 36 grams out for a double espresso, a brew time of 25 seconds, a water temperature of 92 °C, and the standard pressure profile.

Extraction Time

In a well-made espresso, all the flavors are in balance. At the start of each extraction, both acidic and bitter notes emerge, followed by sweet ones. Reaching this sweet spot is a matter of timing: usually between 20 and 30 seconds. For one coffee, it’s 24 seconds, while another coffee is perfectly balanced at 28 seconds. If you go past the sweet spot, a wave of bitterness follows, characterized by a dry mouthfeel.

As a general rule, a short brew time emphasizes fruity and floral aromas, while a longer brew time brings out nutty, chocolatey, and bitter aromas more prominently. For example, if you find the fruit flavors too dominant, extend the brew time. You can do this by grinding the coffee more finely. If, on the other hand, you want more chocolatey flavors, grind the coffee more coarsely.

Brew ratio

Have you got the extraction time right? Then it’s time to focus on the ratio of ground coffee to water—better known as the brew ratio. This allows you to adjust the strength of the espresso. Many baristas use a 1:2 ratio. For example, this means 20 grams of ground coffee and 40 grams of espresso in the cup. Use a scale to measure your shot: a milliliter of water is much lighter than a milliliter of espresso. Because of the crema layer on top of the espresso, it’s hard to tell exactly how much espresso you actually have. If you find the coffee too strong at a 1:2 ratio, then a 1:3 ratio is an option: 20 grams of ground coffee in, 60 grams of espresso out. Since every coffee has its own ultimate “recipe,” making an espresso never gets boring.

A Perfect Espresso in 8 Steps

1. Clean the portafilter. Remove any moisture and leftover coffee grounds before grinding. These can make the flavor astringent and bitter.
2. Ensure the correct dose. Most on-demand grinders dispense the correct dose with the push of a button. Weigh the shot on a scale for maximum control.
3. Distribute the coffee evenly. During grinding, the coffee often falls into the portafilter in a pyramid shape. Spread it out evenly by hand for consistent extraction.
4. Tamp evenly and consistently. The purpose of tamping is to remove any air pockets from the coffee puck . It’s especially important to tamp straight down.
5. Pre-rinse the group head. Remove old coffee residue by pre-rinsing the group head once.
6. Press the button immediately. Place the portafilter in the group head and start the extraction. If you don’t do this right away, the heat from the group head can “burn” the surface of the coffee bed.
7. Time the brew time, weigh the shot. Keep track of the brew time (using a timer if necessary) and watch closely as the espresso flows from the machine: no drips or a torrent, but a thick, golden stream.
8. Discard, clean, and rinse. When discarding the puck, check it: is it wet, just right, or too dry? Adjust the settings accordingly. After brewing coffee, don’t forget to clean the portafilter with a microfiber cloth and always rinse the group head thoroughly.