Espresso Brew Guide

Recipe: Coffee: 18g (fine) | Yield: 36g | Extraction time: 32 seconds 

Equipment: Fellow Series One | Acaia Scales | Resolute

Brewing espresso at home gives you a high-quality base for creating a wide range of coffee drinks. A well-made espresso is delicious on its own, but it also forms the foundation of flat whites, cappuccinos, lattes, and iced coffees. Making it yourself gives you complete control over how your coffee tastes; you can dial in each shot to your preference simply by adjusting the grind, dose, and yield. There’s a learning curve, but one that rewards you quickly; even small, intentional changes to your technique or recipe can lead to noticeable improvement, making the process both educational and satisfying.

"Espresso rewards precision, but it doesn't need to feel intimidating. Focus on consistency rather than perfection; weigh your coffee, keep your technique repeatable, and make one adjustment at a time. Before long, you'll understand exactly how each change affects the cup."

Freda Yuan, Director of Coffee

• To keep your machine in good condition and your coffee tasting its best, it’s essential that you fully clean your machine after every use. Flush the group head between shots to reduce grind buildup and perform backflush cleaning according to the manufacturer's instructions.
• When experimenting with brew ratios and recipes, isolate the variables and change one thing at a time; this way, you can understand the effects of each.
• If your shot runs too fast, try a finer grind to slow the flow and increase extraction.
• If your shot runs too slow, try a coarser grind to quicken the flow and reduce extraction.
• Freshness plays an important role in espresso extraction. We recommend using coffee within a few weeks of roasting, and grinding immediately before brewing wherever possible.
• For espresso served black, coffees with vibrant acidity and bolder, fruit-forward characteristics are great options to explore. Washed coffees often express greater clarity, floral or citrus-forward notes which shine when served as espresso.
• If you are preparing milk-based drinks such as flat whites, cappuccinos or lattes, you might want to opt for coffees with chocolate, caramel or nut notes that pair smoothly with milk