Brew Guide
Espresso Coffee
How to Brew Espresso Coffee at Home
Dog and Hat Espresso recipe is one we use in the office on our Rocket CoffeeMachine when we are testing coffee. Espresso is the bold little powerhouse of the coffee world: rich, punchy and full of tiny details that make a big difference. In this easy espresso brew guide, we’ll show you how to use 18g of coffee to create a 36g espresso yield, with a 1:2 brew ratio and a target extraction time of 25–35 seconds.
You’ll grind it, prep the puck, lock it in and let the magic happen, then tweak your grind, dose and tamp if your shot tastes too sour, bitter, watery or weak. Think of it as a little espresso detective work, with a delicious reward at the end.
Espresso Coffee Recipe
BOLD & RICH
1. Grind
- Aim for a fine grind (think slightly finer than table salt).
- Your grinder is the steering wheel here. Tiny tweaks make big differences.
2. Prep the Puck
- Add 18g into your portafilter.
- Distribute evenly (no mountain peaks or craters).
- Tamp firmly and level. Think “compressed snow,” not “crushed diamond.”
3. Brew
- Lock in and start extraction immediately.
- Place your cup on a scale and stop at 36g yield.
⏲ Timing Target
- Ideal: 25–35 seconds
- Start timing from the moment you begin the pump.
✓ Dialling In (the espresso detective work)
If your shot tastes…off, here’s your troubleshooting spellbook:
Too sour / fast (<25s)
→ Grind finer
Too bitter / slow (>35s)
→ Grind coarser
Watery / weak
→ Check dose and tamp consistency
⭑ Optional Tweaks (for flavor nerds)
Water temp
→ 92–96°C
Pre-infusion
→ 3–6 seconds if your machine allows
Fresh beans
→ 7–21 days post-roast = sweet spot
Espresso Coffee Subscriptions
Espresso Gear
