Guide: How to make your espresso tastier

Espresso can feel overwhelming with all the variables to keep track of. About if you are tired of reading countless forum threads and want to understand the basics without hassle, this is the guide for you. Here we go through the six key variables for espresso brewing and how they affect the flavor in your cup.

The 6 Variables for Espresso Extraction

1. Dose
2. Grind Size
3. Ratio (proportion between coffee and liquid)
4. Brew Time
5. Brew Temperature
6. Pressure

1. Dose – How much coffee should I use?

Dose is the amount of coffee (in grams) that you put in the portafilter. Here’s what you should think about:

• Fill the portafilter and check: After tamping, insert the portafilter into the machine without starting the brewing. Take it out and check the puck:
• Too much coffee: About the puck has marks from the shower screen or the screw, reduce the dose.
• Too little coffee: About the puck is sitting too low, increase the dose until you reach a perfect height where there is a little space between the puck and the screen.

💡 Tip:

• Use a scale to ensure consistency.
• Optimal dose varies depending on the size of the coffee basket (e.g., 18g or 20g basket).

2. Grind Size – How fine should the coffee be ground?

The grind size determines how quickly the water flows through the puck:

• Finer Grind: Provides higher resistance and longer extraction time. Suitable for light roasted coffees that require more contact with water.
• Coarser Grind: Provides faster flow and shorter extraction time. Suitable for dark roasted coffee.

💡 Common problems:

• Flow too fast: Grind the coffee finer.
• Flow too slow: Grind the coffee coarser.

3. Ratio – The proportion between coffee and liquid

Ratio controls the concentration of your espresso:

• Standard ratio: 1:2 (e.g., 20g coffee → 40g espresso).
• More body : Lower ratio (e.g., 1:1.5).
• More balance: Higher ratio (e.g., 1:2.5 or 1:3).

💡 Experiment: About your espresso tastes too sour, increase the ratio (more liquid). About it feels thin, decrease the ratio (less liquid).

4. Brew time – Does it matter?

Brew time is often a secondary factor. The time does not directly affect the taste but is a result of dose, Grind and ratio.

• Short time (<20 seconds): Too coarse Grind or low dose.
• Long time (>40 seconds): Too fine Grind or high dose.

💡 Focus on Grind and ratio first and then adjust the time About as needed.

5. Brew temperature – What is optimal?

Temperature affects how aggressively water extracts flavors:

• Light roasted coffee: Higher temperature (~94–96 °C) helps extract more sweetness and balance.
• Dark roasted coffee: Lower temperature (~89–92 °C) reduces bitterness and over-extraction.

6. Pressure – Should I care?

Most machines have a preset pressure (~9 bar), which works well for most coffees. About you can adjust the pressure:

• Lower pressure (~6–7 bar): Good for light roasted coffee and to reduce channeling.
• Higher pressure (~9+ bar): Suitable for dark roasted coffee with high puck integrity.

Quick troubleshooting guide

Problem → Solution

Sour coffee → Increase ratio, grind finer, or raise the temperature.

Bitter coffee → Decrease ratio, grind coarser, or lower the temperature.

Thin and watery coffee → Decrease ratio or increase dose.

Final tips

Espresso brewing is a balance between the variables. Start by adjusting dose, grind size, and ratio before experimenting with brew time, temperature, and pressure.

With a little practice, you will be able to brew a perfect cup of espresso that is balanced, full-bodied, and tailored to your taste. Good luck, and remember to always have fun while brewing!