Guide: How to make yours espresso better

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

The 6 Variables of Espresso Extraction

1. Dose
2. Grinding degree
3. Ratio (coffee to liquid ratio)
4. Brewing time
5. Brewing 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 to consider:

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

💡 Tip:

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

2. Grinding degree – How finely should the coffee be ground?

The degree of grinding 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 the water.
• Coarser Grind: Provides faster flow and shorter extraction time. Suitable for dark roasted coffee.

💡 Common problems:

• Too fast flow: Grind the coffee finer.
• Too slow flow: Grind the coffee coarser.

3. Ratio – The ratio 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 ratio (more liquid). About it feels thin, reduce the ratio (less liquid).

4. Brewing time – Does it matter?

Brewing time is often a secondary factor. Time does not directly affect the taste but is a result of dosage, Grind and ratio.

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

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

5. Brewing temperature – What is optimal?

Temperature affects how aggressively the 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 overextraction.

6. Pressure – Do I need to worry?

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 roast coffee and to reduce channel formation.
• Higher pressure (~9+ bar): Suitable for dark roasted coffee with high puck integrity.

Quick guide to troubleshooting

Problem → Solution

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

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

Thin and watery coffee → Reduce ratio or increase dose.

Final tip

Espresso brewing is a balance of variables. Start by adjusting dose, grinding degree and ratio before experimenting with brewing time, temperature and pressure.

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