How to Brew Espresso at Home: A Beginner's Guide

Whether you've just unboxed your first espresso machine or you're dialling in after years of practice, getting espresso right at home is one of the most rewarding things a coffee lover can do. Here's everything you need to know to pull a great shot.

What you'll need

A home espresso machine, a grinder (flat or conical burr grinders give the most consistent results, as opposed to cheaper blade grinders), a scale, and freshly roasted coffee.

The basics: dose, yield, time

Espresso is all about ratios. A great starting point is a 1:2 ratio or for every gram of coffee, there is two gras of water — so if you dose 18g of coffee in, you're aiming for 36g of liquid espresso out, in around 25–30 seconds.

Once this is dialled in, another nice ratio is a ristretto (from the Italian for restricted). This is a slightly shorter shot, usually made using a 1:1 - 1:1.5 ratio of coffee to water. As more caffeine content is present towards the end of a shot, a ristretto offers a sweeter less bitter form of espresso.

Choosing your coffee

• For milk-based drinks (lattes, flat whites, cappuccinos): our Laneway Blend is your best friend — medium roast, caramel and butterscotch notes that shine through milk.
• For black espresso and long blacks: Colombia Inza is exceptional — bright berry acidity, milk chocolate and honey. Try 21–22g in, 43–46g out, 23–26 seconds.
• For a darker, bolder cup: Patio Blend delivers dark chocolate and salted caramel with a smooth finish.
• Caffeine-free? Dream Weaver Colombian Decaf pulls beautifully — 22g in, 44g out, 28–30 seconds for black coffee.

Dialling in tips

• Shot too fast / tastes sour? Grind finer.
• Shot too slow / tastes bitter? Grind coarser.
• Always purge your grinder after adjusting.
• Use a scale every time — consistency is everything.

All our coffees are available pre-ground for espresso if you don't have a grinder yet, or as whole beans for maximum freshness.