How to Brew Espresso
Espresso is an iconic brewing method, powerful on its own and endlessly versatile. It shines as a standalone shot and serves as the foundation for drinks like lattes, americanos, and creative signature beverages. With its depth and intensity, espresso offers a full journey of flavor, and a well-defined starting recipe is your guide to reaching it.
What You’ll Need
- Espresso machine
- Burr grinder
- Scale
- Tamper
- Fresh espresso-roasted coffee
- Filtered water
You don’t need perfect equipment, consistency matters more than complexity.
The Base Espresso Recipe
This recipe is designed to be reliable, forgiving, and adjustable.
- Dose: 18 g
- Yield: 36 g
- Ratio: 1:2
- Grind: Fine (table salt–like)
- Time: 25–30 seconds
This is your starting point, not a rule.
Preheat & Grind
Preheat everything
Allow your espresso machine, portafilter, and cup to fully warm up. Consistent temperature is essential for proper extraction and balanced flavor.
Grind fresh
Grind your coffee immediately before brewing to preserve aroma and natural sweetness.
Sensory Cues: As you grind, notice the fresh, sweet aroma releasing; dull or flat aromas often signal stale beans or an incorrect grind size.
Does, Distribute & Temp
Dose & Distribute
Weigh your dose, use 18g for espresso, level the coffee evenly in the basket. The surface should look level and uniform, with no visible mounds or gaps.
Tamp with intention
Apply steady, even pressure to create a flat coffee bed. The puck should feel compact and stable, with a smooth, level surface, firm, relaxed, and controlled.
Pull The Shot
Pull the shot
Place a scale under your cup and start the extraction. Aim to reach your target yield, 36 g, within 25–30 seconds. As the shot flows, look for a steady, syrupy stream that starts dark and gradually lightens in color. Aromas should be sweet and inviting, not sharp or burnt. If the shot runs too fast or too slow, adjust the grind slightly and try again.
Swirl, Taste, and Adjust
Stop the shot at your target yield, gently swirl the espresso to integrate the flavors, then taste. Pay attention to acidity, sweetness, body, and finish, these cues tell you what to adjust next.
If it tastes like this → Adjust this
- Too sour or sharp → Grind slightly finer or extend the shot time
- Too bitter or dry → Grind slightly coarser or stop the shot earlier
- Thin or hollow → Increase the dose slightly or tighten the grind
- Heavy or muddy → Shorten the extraction or lower the dose
Make one change at a time. Pull another shot, taste again, then decide.
Central America & East Africa Coffee Blend – Opaqa Golden Hour
Opaqa’s Golden Hour Blend is a rotating showcase of our finest coffees, crafted to shine in any brewing method. This sweetheart blend combines the rich, nutty depth of Central American coffees, think praline, ganache, and creamy body, with the bright, aromatic lift of East African beans that bring jasmine fragrance and raspberry sweetness.
The result is a cup that is both comforting and complex, silky yet vibrant, and endlessly memorable. Exceptional in pour-over and drip for its clarity and balance, it also transforms into a juicier, fruit-forward take on classic espresso.
- Origin: Central America + East Africa
- Varietal: Bourbon, Caturra, Ethiopia Heirloom
- Tasting Notes: Praline, Raspberry, and Ganache
- Process: Natural & Washed
- Roast Level: Medium-Dark Roast
- Body: Silky, Medium-bodied
- Acidity: Low-to-medium acidity
Taste, Adjust, and Explore
Espresso isn’t about perfection, it’s about listening. Brew once. Taste mindfully. Adjust with intention. As your palate sharpens, so will your confidence. When you’re ready, explore coffees crafted to express balance, depth, and clarity, one cup at a time.
Continue Exploring
