Espresso Machine Brew Guide

What is espresso machine brewing?

Espresso is made by forcing hot water through finely ground coffee at high pressure. The result is a small, concentrated shot with rich body, bold flavour, and a layer of crema. It’s the base for most café drinks, from flat whites to macchiatos.

While espresso is highly concentrated, a standard single shot usually contains less total caffeine than a regular cup of coffee.

What is the espresso method good for?

• Brewing short, intense shots with full flavour and rich crema.
• Building classic drinks like lattes, cappuccinos, flat whites, and Americanos.
• For those who want precision and control over grind, dose, tamp, and temperature.
• Great for flavour testing — its concentration highlights both nuances and flaws.
• Making iced drinks or affogatos — beautiful over ice, in espresso tonics, or poured over ice cream.

What you’ll need

• Fresh coffee beans
  Use our espresso roast for optimal flavour balance and crema — medium to dark roasts typically work best. Choose wholebean for maximum freshness if you have a grinder. If pre-ground, select our “espresso” grind (very fine, like soft table salt or flour).
• Espresso machine
  Any machine that delivers at least 9 bars of pressure, with a portafilter and steam wand (if steaming milk).
• Portafilter
  The metal handle that holds the basket and attaches to your espresso machine. It’s where you dose, tamp, and brew. Precision baskets or bottomless portafilters are popular upgrades.
• Coffee scales
  Weigh your dose (in) and yield (out) — espresso is a game of precision.
• Coffee tamper
  A flat, solid tamper to evenly compress the coffee in your portafilter.
• Coffee tamp mat
  Keeps your surfaces safe while tamping.
• Needle distributor (optional)
  Breaks up clumps and distributes grounds evenly before tamping.
• Coffee knock box
  For easy, mess-free disposal of used coffee pucks.
• Filtered water (optional)
  For better flavour and machine care.

This is the complete setup for brewing consistently great espresso at home. Start with the basics (machine, grinder, tamper) and add tools as you refine your routine.

How to make espresso at home

1. Preheat your machine and portafilter
   Run a blank shot to warm the grouphead and portafilter. Stable temperature improves shot consistency.
2. Weigh and grind your coffee
   Aim for 18–20 g for a double shot. Grind very fine — like flour or powdered sugar.
   Use: grinder, scales
3. Dose into the portafilter with a funnel
   Place a dosing funnel on the portafilter to keep things tidy. Grind directly into it or transfer the grounds.
   Use: funnel, grinder
4. Knock and distribute
   Tap the portafilter gently on the tamp mat to settle the bed. Use a WDT tool (needle distributor) to break up clumps and improve even extraction.
   Use: tamp mat, needle distributor
5. Tamp evenly and firmly
   Remove the funnel, then tamp straight down with firm, even pressure. Your goal is a level, compact puck — uneven tamping = uneven extraction.
6. Insert and extract your shot
   Lock the portafilter into the grouphead and start the shot. Aim for:
   • 25–30 seconds extraction
   • 1:2 ratio (e.g., 18 g in → 36 g out)
   Use: machine, scales
7. Serve and enjoy
   Swirl or stir before drinking. Enjoy straight, or use as a base for a latte, flat white, or Americano.
8. Clean up
   Knock the puck into your knock box, rinse the portafilter, and flush the grouphead. Wipe everything down so your setup is clean and ready.
   Use: knock box, water, cloth

Tip: Some machines let you customise water temperature and extraction volume — experiment over time.

Pro coffee tips

• Needle distribution (WDT) can noticeably improve extraction consistency, especially with light roasts or single origins.
• Tamp gently but evenly — you’re creating a level, compact puck, not crushing it.
• Use a dosing ring or funnel to keep prep tidy and reduce waste.
• Manual shot control? Try 30–35 seconds to explore flavour clarity and crema development.

What is the flavour profile of espresso?

Espresso is known for intensity — a small volume packed with flavour. The exact taste depends on the roast and the coffee’s flavour notes.

A well-pulled espresso is deliciously complex. Here’s what to look for:

1. Aroma

Smell before sipping. Expect notes like chocolate, caramel, nuts, spice, or floral tones, depending on the bean.

2. Body

Velvety and full-bodied, with a syrup-like weight on the tongue — thicker than filter, lighter than syrup.

3. Flavour

Look for a balance of sweetness, acidity, and bitterness. Common flavours include dark chocolate, caramel, fruity/berry notes, and sometimes bright citrus or floral highlights.

4. Finish

A clean, pleasant aftertaste with balanced sweetness and low bitterness is the sign of a well-made shot.

Troubleshooting your espresso

Does it taste sour or sharp?

• Cause: Under-extracted (brew time too short, grind too coarse, water too cool).
• Fix: Use a finer grind, increase extraction to 25–30 seconds, or raise water temperature.

Does it taste bitter or burnt?

• Cause: Over-extracted (brew time too long, grind too fine, water too hot).
• Fix: Use a coarser grind, reduce brew time, and let water cool slightly after boiling.

Does it taste weak or watery?

• Cause: Low dose, grind too coarse, or extraction too fast.
• Fix: Increase dose to 18–20 g for a double shot and grind finer.

No crema?

• Cause: Stale beans, incorrect grind, or low pressure.
• Fix: Use fresh beans (within 4–6 weeks of roast), grind fine enough, and ensure at least 9 bars of pressure.

Espresso may be small in volume, but it’s big in complexity. From dosing and grinding to tamping and timing, every step matters. At York Coffee Emporium, we champion freshly roasted beans and thoughtful brewing — whether you’re pulling your first shot or fine-tuning your technique.