ΓΙΑΤΙ ΝΑ ΦΤΙΑΗΕΙΣ ΕΣΠΡΕΣΟ ΣΤΟ ΣΠΙΤΙ

Dialling in an espresso means adjusting variables until the shot extracts correctly — producing a balanced cup that is neither sour nor bitter. It sounds technical, but the process is straightforward once you understand the three main levers: dose, yield, and time.

Dose is the amount of ground coffee you put in the portafilter — typically between 18 and 20 grams for a double shot. Yield is the weight of liquid espresso you collect in the cup. Time is how long the shot takes to run. A standard starting point is a 1:2 ratio (18g in, 36g out) over 25—30 seconds.

If your shot tastes sour or weak, it is under-extracted: grind finer or increase dose. If it tastes bitter or hollow, it is over-extracted: grind coarser or reduce dose. Taste every shot and make one change at a time.