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ANDAO Brew Guides
How to Brew Espresso
A balanced starting point for espresso: a 1:2 brew ratio, a steady extraction and practical adjustments for sweetness, clarity and body.
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At a Glance
Coffee
18 g
Water / Yield
36 g beverage
Ratio
1:2
Temperature
92–94°C
Grind
Fine
Time
25–32 s
What You Need
Espresso machine · Espresso grinder · 18 g coffee beans · Scale · Timer · Portafilter basket · Distribution tool or careful hand distribution · Tamper · Cup
Step-by-Step Recipe
1. Heat and Prepare
Fully heat the machine, portafilter and cup. Flush the group briefly before dosing so the brewing path is clean and stable.
2. Grind and Dose
Grind 18 g of coffee fine and dose it into the basket. Use the dose that fits your basket consistently rather than overfilling it.
For the reasoning behind grind adjustments, read Grind Size and Coffee Extraction.
3. Distribute and Tamp
Distribute the grounds evenly, then tamp level and firmly. Consistency and a level bed matter more than excessive force.
4. Start the Shot
Lock in the portafilter and start brewing immediately. Start the timer at pump activation.
5. Stop at Yield
Stop the shot at about 36 g of espresso. A useful starting window is 25–32 seconds for the full shot.
6. Stir and Taste
Stir the espresso gently before tasting so the layers combine. Taste first, then change only one variable for the next shot.
What You’re Looking For
Look for a concentrated, sweet and balanced shot with syrupy body, clear flavor and a finish that is neither sharply sour nor dry and harsh.
Adjust Your Brew
The shot runs fast and tastes thin or sour → Grind finer.
The shot runs very slowly and tastes dry or bitter → Grind coarser.
The shot is sharp and underdeveloped even at the target time → Raise brew temperature by 1–2°C.
The shot is harsh or dry even at the target time → Lower brew temperature by 1–2°C.
The shot tastes balanced but too intense → Increase the beverage yield slightly, for example toward 38–40 g, without changing another variable.
Change one variable at a time.
Recommended ANDAO Coffees
Start with one of these coffees for espresso, then adjust the recipe to your taste.
Robusta CưM’gar
Bold and full-bodied, with cocoa, dark chocolate, molasses and roasted-nut notes.
Catimor Núi Min
Clean and balanced, with floral, citrus, apricot, milk chocolate and honey notes.
Peru Yellow Bourbon
Smooth and sweet, with milk chocolate, brown sugar, roasted hazelnut, citrus, caramel and vanilla notes.