Brew guides / Espresso
How to make Espresso
Espresso guide
Espresso is the foundation of the café menu: a small, concentrated shot brewed under pressure, with a layer of golden crema on top. Dial it in once and it becomes the base for everything from flat whites to americanos.
A short, concentrated shot. Rich, syrupy and intense.
At a glance
Brew time
30 seconds
Ratio
1:2 · 18 g in, 36 g out
Grind
Fine
What you’ll need
Espresso machine
Tamper
Scale
Sonwaro beans
Espresso instructions
Swipe or scroll through the steps.
01
Prepare the machine
Run a little water through the group head and wipe the basket dry.
02
Dose and tamp
Dose 18 g of finely ground coffee, level it and tamp firmly and evenly.
03
Pull the shot
Lock in and start straight away. Aim for 36 g in the cup in 25–30 seconds.
04
Taste and adjust
Sour and fast? Grind finer. Bitter and slow? Grind coarser.
