The standard recipe for a double shot of espresso calls for a 1:2 ratio of 18g coffee to yield approx. 36g espresso.

The brewing process typically takes about 25-30 seconds and can vary according to equipment and technique.

You will need:
- Espresso machine with portafilter
- Burr grinder (flat or conical)
- Espresso scale in 1/10 gram increments, ideally small enough to place under the cup to weigh your shot
- Tamper

Standard Espresso recipe:
1. Turn on espresso machine and preheat for 20-30 minutes, to stabilize temperature.

Once warmed up, run one shot with the portafilter in place, without coffee. This will ensure the group head is fully warmed and ready.

2. Measure and grind your coffee directly into the portafilter (if your grinder allows it).

Grind size should be the smallest size possible where the coffee is still in granulated particles. You should be able to rub the coffee particles between your fingers like very fine salt. Powder is too fine (like Turkish coffee).

3. Hold the portafilter steady on your countertop and tamp firmly, ending with a gentle twist.

The coffee bed should be level and evenly distributed. If uneven or there are cracks or holes in the coffee bed, stir the coffee with a fork and tamp again.

4. Lock the portafilter into the group head. Place a warm cup on your scale, tare to zero, and begin extraction.

The espresso should take a few seconds before it starts dripping. It should drip evenly into the cup, starting darker and getting lighter as it finishes extraction.

5. Stop the shot after 25-30 seconds, or when the scale reads 36g of espresso

6. Serve immediately.

If you are making a milk drink such as a latte or cappuccino, have warmed milk in your frothing mug ready to be steamed.

Additional Tips:
- If your shot tastes sour or pulls too fast,
grind coffee finer.
- If your shot tastes better or pulls too slow, grind coffee coarser.
- If your shot is sweet, you’ve done it right!
- Small adjustments are best for dialing in your shot.
- Take notes on each coffee, grinding, dosing, bed prep and tamping so you can
repeat what works / apply it to other coffees.