Preparing a coffee with an espresso machine is probably the most difficult way to make coffee. The time, the patience and the money you put into it are worth it, though. Because when everything is done right, you will be rewarded with an unforgettable espresso. And a good espresso forms the basis for all of your favorite milk-based beverages like cappuccino, flat white & co. As every machine and grinder is different, we can only give a general recommendation. At the end of the day, you’ll have to practice and experiment…

You could spend a lifetime trying to achieve the perfect shot. We recommend to begin with those: Hummingbird, Blackcap, Pearl Kite and Nightingale.

What you need

  • Espresso machine
  • Grinder
  • Scale
  • Tamper

Step by step

Step 1 Espresso machine – Step 1

For a double shot, grind between 15–19 g into your basket.

Grind should be very fine. A proper grind is crucial to a balanced, delicious shot of espresso.

Distribute the coffee evenly by drawing a finger across it.

Step 2 Espresso machine – Step 2

Position your tamper level on top of the grounds and apply pressure downward.

Step 3 Espresso machine – Step 3

Purge your grouphead thoroughly with hot water.

Brew water temperature should be 93–94° C.

Step 4 Espresso machine – Step 4

Put the portafilter in the grouphead and pull your shot for about 25–30 seconds.

After 30 seconds the extraction will end, causing the shot to thicken and start “blonding”.

Stop the shot just as this process begins.

Now you should have 30–40 ml os espresso in each cup.

Step 5 Espresso machine – Step 5

A good espresso is the basis for lots of other beverages like Latte Macchiato, Cappuccino, Flat White or Espresso Macchiato.

If you would like to know how to create the perfect shot or you have other questions relating to preparation, do not hesitate to get in touch with us. Or come and visit one of our barista workshops. Below we also list recommended values for our espressos.

Parameters for our espressos

Every machine and every grinder behaves differently. Here we try to give approximate guidelines for our espresso roasts. These recipes are the result of our personal experience, tested on the VBM Replica, the GS3 and Linea Classic from La Marzocco. The most important thing is that you like the coffee!

The parameters given here for espresso machines can serve you as a first orientation from which you can adjust the coffees on your machines.

In Out (double shot) Time Temperature
Nightingale 16 g 32 g 26 s 91 – 93 °C
Blackcap 16 g 32 g 26 s 91 – 93 °C
Goldfinch 20 g 45 g 28 s 92 – 95 °C
Fire Finch 19 g 45 g 28 s 92 – 95 °C
Pearl Kite 18 g 38 g 26 s 92 – 94 °C
Hummingbird 18 g 38 g 27 s 92 – 94 °C

Other brewing guides