The best espresso at home
This guide gives you everything you need to know to brew café-quality espresso on your own equipment at home.
The beans are 70% of the result
- Always use whole beans roasted within the last 7–30 days (ideally 10–21 days after the roasting date)
- Choose roasts labeled “espresso” or “omniroast” with a medium to medium-dark profile, depending on preferences - a light fermented coffee can also be interesting!
Proper storage
- Airtight container (Airscape, Fellow Atmos, or just a good glass container with a tight lid)
- Store in a dark place at room temperature – never in the refrigerator or freezer
- Buy only enough for 1–2 weeks of consumption at a time
The grinder – your most important investment after the machine
Poor grinder = mediocre espresso, even with the best beans.
Standard recipe (the one that works on almost all equipment)
- Dose in: 18–19 g (most get the best result with 18.5 g)
- Yield: 36–40 g liquid (ratio 1:2)
- Extraction time: 25–35 seconds (measure from the first drop)
- Ideal target: 18.5 g → 37 g in 28–32 seconds
Tamping and distribution
- Distribute the coffee evenly before tamping (WDT is highly recommended – use a 0.4 mm needle)
- Tamp with about 10–15 kg pressure and a completely level surface
Temperature and pressure
- Brewing temperature: 92–94 °C (93 °C is a safe starting point for almost all beans)
- Most E61 machines need PID or flow control to maintain stable temperature
- Pressure in the puck is typically 8–9 bar – that is perfectly fine
The precise brewing process (step by step)
- Heat up the machine
- Thoroughly rinse the group
- Completely dry the portafilter
- Grind directly into the portafilter
- Distribute with WDT
- Tamp evenly
- Insert into the machine and start the shot within 10 seconds
- Stop at the desired weight (36–40 g)
Taste and adjustment – how to do it
Too sour, thin, or fast shot (< 25 sec)
→ Grind finer or increase dose
Too bitter, ashy, or slow shot (> 35 sec)
→ Grind coarser or reduce dose
A perfect espresso has:
- Thick, nut-brown crema
- Balanced acidity and sweetness
- Long and clean aftertaste without sharp bitterness
Extra tips to take you to the next level
- Use filtered water with medium mineral content
- Pre-infusion of 4–8 seconds often provides a more even and sweet extraction
- Always weigh – both dose and yield
- Backflush with cleaning powder (Cafiza/Puly) 1–2 times a week
- Change the water in the tank every 2–3 months
Start here – recipe that works the first time on 95% of machines
18.5 g in → 37 g out in 29 ± 3 seconds
Temperature 93 °C
Daily cleaning (takes 30–60 seconds)
- After the last shot: Rinse the group for 5–10 seconds with the portafilter in place (without coffee).
- Remove the portafilter and rinse it + the basket thoroughly under hot tap water.
- Dry the portafilter and basket with a clean towel (no coffee residues should dry in).
- Wipe the shower screen with a damp cloth or sponge – there is always a brown film.
