Grind, dose, pressure and extraction time determine whether your espresso is exceptional or mediocre. A practical guide with all the parameters.
The four key espresso factors
A perfect espresso depends on four variables you must control: grind, dose, temperature and extraction time. Mastering each one is the difference between a café espresso and one made at home.
The grind
The grind is the most sensitive factor. Too coarse produces a watery, under-extracted espresso. Too fine produces a bitter, over-extracted one. With our Special Bouquet coffee we recommend a medium-fine grind, adjusted to your machine.
Dose and ratio
For a double espresso use 18-20 grams of ground coffee. The standard ratio is 1:2 — for every gram of coffee you obtain two of liquid. With 18g input you should obtain 36ml of espresso.
