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Recipe · Espresso
Espresso (Normale)
Rich, concentrated shots — for when you've got a machine and grinder to dial in.
- Coffee
- 18 g
- Yield
- 36 g
- Ratio
- 1:2
- Temp
- 92–94°C
- Grind
- Fine
- Total
- 28 s
Method
1:2 ratio is the modern espresso baseline. 18g in → 36g out in 25–32s at 9 bar. If shot runs fast (<22s) grind finer; slow (>34s) grind coarser.
Based on Industry standard (Barista Hustle, SCA).
Hit print for a one-page card. Want a guided, timed pour? Brew it hands-on.