How to Make Espresso at Home: A Practical Guide for Home Machines
A good home espresso comes down to one recipe: about 16 to 18 g of finely ground coffee in, about twice that weight of espresso out, in 25 to 30 seconds. Then you adjust the grind until it tastes right. This guide is written for the home machines most people in India own, not cafe equipment.
First, know your basket
Most budget and mid-range home machines come with two kinds of filter basket. Which one you use changes everything.
| Pressurized basket | Non-pressurized basket | |
|---|---|---|
| How to tell | One tiny hole underneath, or a double wall | Many small holes across the bottom |
| Grind | Forgiving; works with pre-ground espresso grind | Needs a fine, even grind, ideally fresh from a burr grinder |
| Result | Consistent, foamy crema, milder flavour | More flavour and body when dialled in, less forgiving |
| Best for | Beginners, pre-ground coffee, milk drinks | People with a good grinder who want to tinker |
If you buy ground coffee, use the pressurized basket. It is designed for it.
The basic recipe
| Step | Target |
|---|---|
| Coffee in (double basket) | 16 to 18 g (check your basket's size) |
| Espresso out | About 32 to 36 g, roughly 2 times the coffee |
| Time | 25 to 30 seconds from pressing start |
No scale? Aim for about 60 ml of liquid in a double shot, including crema, in 25 to 30 seconds.
The method
- Heat up properly. Switch the machine on 10 to 15 minutes early with the portafilter locked in, so everything warms up. Run a little water through to heat the cup.
- Dose. Add the coffee to a clean, dry basket.
- Level it. Tap the side of the portafilter so the bed is flat.
- Tamp evenly. Press straight down firmly until the coffee stops compressing. Level matters more than force. With a pressurized basket, a light tamp is enough.
- Brew. Lock in, place the cup, start brewing and start a timer.
- Stop at about 2 times the coffee weight, or around 25 to 30 seconds.
- Taste before adding anything, then adjust using the table below.
Dial it in
| If your shot | It means | Do this |
|---|---|---|
| Runs fast (under 20 s), tastes sour or thin | Under-extracted | Grind finer, or add a little more coffee |
| Runs slow (over 35 s), tastes bitter or harsh | Over-extracted | Grind coarser, or use a little less coffee |
| Drips, barely flows | Grind far too fine or tamped too hard | Grind coarser, tamp lighter |
| Sour and bitter at once | Uneven flow (channelling) | Break up clumps, level better, tamp straight |
Change one thing at a time and write it down. A simple notebook of dose, time and taste speeds this up a lot.
Milk drinks
- Cappuccino: a double shot with about 120 ml of steamed milk and a thick layer of foam.
- Latte: a double shot with 180 to 220 ml of steamed milk and a thin layer of foam.
- Americano: a double shot topped with 120 to 150 ml hot water.
Milk tip: start with cold milk straight from the fridge in a cold jug. Full cream milk gives creamier, more stable foam. Toned milk foams easily but the bubbles are bigger and fade faster. Stop steaming when the jug is too hot to hold comfortably.
No espresso machine?
A moka pot makes a strong, espresso-like coffee on the stove that works well in milk drinks. It is not true espresso, but it is close enough for a homemade cappuccino.
Best beans for espresso
All our blends come with an Espresso Machine grind option, or as whole beans.
- Morning Boost: medium-dark, 80% Arabica and 20% Robusta. Thick crema and bold enough to cut through milk. Our pick for cappuccinos.
- Nutty Comfort: medium-dark, toasted nut notes, smooth body. Lovely in lattes.
- Choco Moments: medium roast, chocolatey. Softer, sweeter shots for drinking straight.
Keep your machine happy
- Rinse the portafilter and run water through the group after each use.
- Wipe the steam wand immediately after steaming, and purge it.
- Descale every 1 to 2 months, more often if your water is hard.
FAQs
Why is my espresso sour?
It ran too fast. Grind finer or use slightly more coffee.
Why is my espresso bitter?
It ran too slow, or the coffee is very dark or stale. Grind coarser and check the roast date.
Do I need a 15 or 20 bar machine?
Not really. Espresso is brewed at around 9 bar. Bar numbers on home machines are mostly marketing.
Why is there no crema?
Usually stale coffee or a grind that is too coarse. Fresh beans make far more crema.
Can I use filter coffee powder in an espresso machine?
Pure filter coffee powder can work in a pressurized basket. Chicory blends tend to choke the machine and taste bitter.