Falconer brewing guide
How to brew Espresso coffee
Espresso uses pressure to brew a concentrated shot. Start with a measured dose and yield, then dial in the grind for your machine and coffee.
Last updated . A starting recipe—adjust for your coffee and equipment.
- Coffee
- 18 g
- Water
- 36 g in the cup
- Ratio
- 1:2
- Grind
- Fine
- Temperature
- 200°F
- Time
- 25–30 seconds
Step by step
- 1
Warm the machine and portafilter. Use a basket suitable for an 18 g dose; follow your machine’s instructions.
- 2
Grind 18 g of coffee fine, distribute it evenly, and tamp level.
- 3
Place a scale beneath your cup and start the shot. Aim for about 36 g of espresso in 25–30 seconds.
- 4
Taste before changing settings. Keep dose and yield steady while adjusting grind.
Taste, adjust, repeat
If the shot races through, try finer. If it stalls, try coarser. Time is a starting guide, not a substitute for tasting; basket size and machine design matter.
Try Peregrine Espresso
Our suggested starting coffee for this method. Your favorite coffee can work too—use its tasting notes and adjust the recipe.
Further brewing reference: National Coffee Association brewing guidance.