Espresso recipe

Espresso Brew Guide

We believe coffee should taste incredible without overthinking it. All of our coffees are omni-roasted, so they’ll brew beautifully as espresso or filter. Whatever machine or grinder you have, you’ll get something delicious.

If you’d like to brew the way we do at home—balanced, sweet, and expressive—here are the guidelines we come back to every day.

 

Equipment (our setup)

  • Espresso machine calibrated to 9 bars of pressure
  • Brew temperature set to 93.5 °C
  • VST 20 g ridgeless basket (or equivalent precision basket)
  • A reliable grinder (we recommend the Timemore Sculptor 78s or Timemore Brix for excellent results)

 

Recipe (our guidelines)

  • Dose (in): 20 g ground coffee
  • Yield (out): 50 g espresso
  • Time: 25–30 seconds
  • Pressure: 9 bars
  • Temperature: 93.5 °C

For milk drinks: We serve it in a 6oz cup and use 22 g in / 38 g out / 25–30 seconds for a denser, richer base.

Note: Keep the brew ratio close to 1 : 2.5 for straight espresso. For example:

  • 18 g in ≈ 45 g out
  • 20 g in ≈ 50 g out
  • 22 g in ≈ 55 g out

This keeps the balance and expression of flavour consistent across different setups.

 

Method

  1. Prepare your basket – Make sure it’s clean and dry.
  2. Weigh & dose – Grind and weigh 20 g of coffee into the basket (or 22 g for milk drinks).
  3. Distribute – Spread the grounds evenly before tamping.
  4. Tamp – A firm, level tamp with steady pressure.
  5. Extract – Aim for 50 g out in 25–30 seconds (or 38 g for milk drinks) at 9 bars and 93.5 °C.
  6. Taste & adjust – Sweetness and clarity should come through in every shot. Adjust your grind slightly if you’d like to shift the balance.

 

Serving Suggestions

  • Espresso – Drink it straight for balance and clarity.
  • Milk coffee (6 oz) – Use the 22 g / 38 g recipe for ideal texture and intensity.
  • Long black / Americano – Add your double espresso (50 g) to 130 g of hot water. Use slightly cooler water (70–80 °C) to preserve aromatics. 
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