05 May 3 Tips to Help You Get the Best Out Of Your Espresso Machine

☕ 1. Use the Right Coffee Dose

The amount of ground coffee you use—known as the dose—has a big impact on flavour, strength, and balance. Most home espresso machines use a 58mm portafilter, which typically requires 18–20 grams of coffee for a double shot.

Why it matters:
Using too little coffee can lead to under-extracted, watery espresso. Too much, and your shot may be over-extracted or clog the machine.

✅ Pro Tip:
Always weigh your coffee using a digital scale. It ensures consistency, which is key to dialing in flavour.

☕ 2. Grind Finer for Proper Resistance

Espresso is all about pressure and resistance. Your grinder should be set to a fine setting – much finer than what you’d use for drip or French press coffee. The grind should feel almost like powdered sugar between your fingers.

Why it matters:
A finer grind slows down the water flow, allowing the coffee to extract properly. If your shot runs too fast (under 25 seconds), your grind is likely too coarse. If it barely drips or tastes bitter, it might be too fine.

✅ Pro Tip:
Make small adjustments to your grinder – just a notch at a time. Even tiny changes can make a big difference in taste.

☕ 3. Tamp Evenly and Firmly

Tamping compresses the coffee grounds into a uniform puck. A firm, level tamp helps the pressurised water flow evenly through the coffee, preventing channeling (when water finds weak spots and flows through unevenly).

Why it matters:
Uneven or light tamping can lead to poor extraction—some areas of the puck are over-extracted (bitter), while others are under-extracted (sour). Consistency is everything.

✅ Pro Tip:
Use about 30 pounds (13–15 kg) of pressure when tamping. More important than force is evenness—keep your wrist straight and apply pressure smoothly.

Bonus Tip: Time Your Shots

Aim for a 25–30 second extraction time for a double shot. If it’s too quick or too slow, adjust your grind or dose accordingly. Getting this right ensures the flavours are balanced and satisfying.

With just a little practice and attention to detail, your home espresso can be just as good as your favourite café’s. Start with these three tips, and you’ll be pulling beautiful, delicious shots in no time.