COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Espresso
Dose, beverage yield and time make the next shot repeatable.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
What you need
Tick off what is ready. You can start at any time.
Understand each move
Play each movement separately. Quantities and instructions stay visible; you set the pace.
Bloom water counts towards the total. These figures show one possible division.
Condensed illustration · 7 s per step, not actual brewing time
Dry the clean basket. Add 18 g of freshly ground coffee if this dose suits your basket.
Basket size determines the dose. 18 g is not a universal requirement.
Hit 36 g. Start the virtual shot and stop it at your target.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
The stopwatch starts only when you tap Start. It continues counting across page changes if your browser allows storage. No alarm.
Is the clean basket dry?
A · What to observeNo remaining water beneath the weighed coffee dose.
How to correct itDry the clean basket and weigh a dose suited to its size.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 6
Dry the clean basket and weigh the appropriate amount of freshly ground coffee into it.
Basket size determines whether 18 g makes sense at all.
Where are the gaps in the grounds?
A · What to observeEven distribution closes large gaps before tamping.
How to correct itDistribute mounds and gaps evenly before tamping.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 6
Distribute the grounds evenly. Large mounds and gaps should disappear before tamping.
Is the tamp level?
A · What to observeThe compacted surface is level relative to the basket rim.
How to correct itAlign the tamper, tamp evenly and clean the rim.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 6
Tamp level and evenly. Clear loose particles from the rim.
Is yield measured in the cup?
A · What to observeCup on scale; the timing start point is deliberately chosen.
How to correct itPut the cup on the scale and note a consistent timing start.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 6
Lock in the portafilter, place the cup on scales and start the extraction. Record the point from which you count the time.
The 36 g refers to the finished drink, not brewing water.
Does coffee keep dripping after stopping?
A · What to observeThe amount in the cup can rise after stopping.
How to correct itStop near the target and allow for your machine’s trailing drips.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 6
Stop close to your target yield. Depending on the machine, a little more may continue to flow.
Can you reconstruct this attempt?
A · What to observeYield, time and taste are recorded together.
How to correct itStir, cool briefly, taste and record yield, time and flavour.
You start the motion. A shortened illustration, not a brewing timer.
Step 6 of 6
Stir the espresso and taste after it cools briefly. Note quantity, time and flavour.
Time is a clue; taste decides.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Check distribution and grind slightly finer for the next shot.
Grind a little coarser; change only one variable at a time.
Why it works
For repeatable espresso, you need three measurements: the dry dose in the basket, the weight of the finished drink and the shot time. Also record when timing begins. This makes comparisons between shots meaningful. Weigh the drink in grams; crema makes a volume reading in millilitres less reliable.
For a basket suitable for this amount, you can start with 18 grams of coffee and 36 grams of drink. That is a ratio of 1:2. La Marzocco gives a similar combination as a guide. The often quoted roughly 25 to 35 seconds is a broad range, not proof of good flavour. Pre-infusion functions also change how times can be compared.
The machine must be ready for use and thoroughly warmed through according to the instructions. Check the basket size, cleanliness and secure fit. The group head is hot. Use the handles and remove the portafilter only once the shot has finished and pressure has been released according to the machine's instructions.
If the target yield rushes into the cup and tastes sharp, a small step finer may help. If the extraction drips for a long time and tastes harsh, slightly coarser may make sense. With uneven flow, check distribution first. Grinding even finer can create new problems when a puck is poorly prepared.
If the flow remains even but the cup is too sour, try increasing the beverage yield slightly in a separate experiment. If it becomes more pleasant, that is a useful clue. If an extended shot is excessively bitter and thin, stopping earlier may be a better direction. Change only one parameter at a time.
Force will not turn a fruity light roast into a dark Italian espresso. Look at the bean description and your preferences. If you want a chocolatey style with restrained acidity, suitable beans often help more than increasingly extreme settings.
Place your scales, cloth and tamper where you will not need to search for them for every shot. Two carefully prepared repetitions tell you more than one spectacular shot. Clean the basket and brewing area using the specified procedure. Backflushing is suitable only for machines designed for it.
Frequently asked
No. Compare time only alongside dose, beverage yield, pre-infusion and flavour.
The components of the extraction collect in sequence. Stirring makes the first sip more representative.