Here are the general guidelines we use for dialing in espresso:

Basic recipe:
We use about a 2.3:1 ratio of liquid yield to dry coffee grounds.
For example, an 18-gram dose of coffee should produce roughly 43 grams of liquid espresso.

Time:
Aim for a total extraction time of 20–30 seconds.
About 90% of our shots fall within this range once properly dialed in.

Water temperature:
Our machines are set to 200°F (±5°F).
This temperature helps balance sweetness, acidity, and body across different coffees.

Taste and adjust:
As with all brewing methods, experimentation is key. We look for shots that are balanced between sweetness, acidity, and bitterness with a medium viscosity. Every espresso machine, grinder, and water composition is a little different, so there’s no perfect formula, let your taste buds be the final guide, and make small adjustments until your espresso tastes just right.