An espresso recipe that starts with your beans.
Pick the coffee and your grinder. You get dose, yield, shot time, temperature and a grind setting to start dialing in from.
1. The coffee
Pick the tasting notes on the bag. If you pick two, list the first one on the bag first. Leave it blank and the tool guesses from the origin and process.
2. Your gear
What's missing?
Grinder or brewer not listed? Grind numbers off for yours? Tell me and I'll add or fix it.
Your note comes straight to me, with a link to the recipe you were looking at.
Some gear and bean links are affiliate links. If you buy through them, I may earn a small commission at no cost to you. The recipes don't change based on what pays.
Questions
Can my grinder make espresso?
Some can't. The Fellow Ode, Timemore C2 and OXO Brew grinder don't have fine enough steps. The original Baratza Encore and Virtuoso+ can only work with a pressurized basket. The tool tells you when that's the case.
What ratio should I use?
1:2 is the usual start, so 18 grams in and 36 grams out. Light roasts often taste better longer, around 1:2.5. Dark roasts often taste better shorter, around 1:1.8.
My shot runs too fast. What do I change?
Grind finer, one step at a time. Keep the dose and yield the same so you know the grind made the difference.
Why does fresh coffee shoot so fast?
Beans under about a week off roast are full of gas. It pushes water through the puck unevenly. Let them rest to about day 7, or grind a step finer than usual.