Espresso Recipe 0.400g/ml #80 of 158

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Choosing the ultimate espresso recipe isn’t a one-size-fits-all situation. Embrace the diversity of espresso by exploring a range of recipes tailored to different roast levels.

If you under-extract coffee, it is sour. If you over-extract coffee, it is bitter. Perfecting your extraction recipe is the secret to crafting a delightful espresso beverage.

This particular espresso recipe is one in a series of 158 recipes, mathematically generated to be effective for every roast level. The Dialling in Process can now use your taste buds to move up or down the scale of recipes, resulting in you finding the best-tasting recipe for your coffee.

This recipe can be used for any espresso based drink, latte, cappuccino, flat white, long black, short black, americano, cortado, you name it. Technically, they are all double espressos. Once you have discovered how to make good tasting coffee, you may need less of the chocolate syrup.

Espresso Recipe 80/158 - 0.400 g/ml


Recipe by
5.0 from 1 vote Only logged in users can rate recipes
Course: CoffeeCuisine: Espresso
Prep time




Grind setting









This is the median roast-level recipe. There is a less than 10% chance this will be the right recipe for your roast level (unless you measured the density). It is simply the middle recipe with the least steps in either direction. Expect to have to try another recipe based on the taste test.


  • 2.5 Espresso Ratio

  • 18 gm VST Basket

  • 8 bar Pressure

  • 30 s Shot time

  • 190 ml Cup size

  • 15 ml Bypass water

  • 127 ml Steamed milk

  • 299 μm Grind setting

  • 90 °C Temperature

  • 19 gm Dose

  • 48 gm Yield


  • Pre-heat your espresso machine, portafilter, basket, and coffee cup
  • Get your 19 grams of coffee single dose out of the freezer. If you are not single-dosing and freezing your coffee, read How to Store Coffee Beans - 9 tips. While you are at it, read Best Coffee Beans - Six Purchasing Tips. Shots of espresso these days are nearly always a double shot of espresso. Double shots are now the standard in America and many places around the world. The single shot of espresso is very rare. Traditionally, a single shot (solo) of espresso uses about 7g of espresso-fine grounds. If your you want to make a single, pull a double but use a split portafilter to halve the shot for you.
  • Use RDT by giving them a spritz of water and stirring them. This reduces static electricity, clumping, retention and waste and produces stronger flavours (read the paper).
  • Grind your frozen coffee, do not defrost. Using a dosing funnel, grind into the right-sized basket in a naked portafilter.
  • Puck prep. Use a WDT tool to break up clumps and redistribute them. I do use a levelling tool, and a levelling palm tamper. Then I cover it with a shower screen to help evenly distribute the water.
  • Place scales under your cup, tarre, and start the timer.
  • Ramp up to 8 bar pressure. Pre-infusion (pause till first drip) is only required if the beans are super fresh (say within 2 days of roast) and are degassing so much extraction is being affected - pretty unlikely, so you probably don't need it. Watch the bottom of the naked portafilter with a mirror, ease of momentarily if you see spritzing. Allow the pressure to decline to 6 bars, to maintain a constant flow rate. Stop the shot when the target yield has been achieved. The extraction time should be roughly 30 seconds. If the shot has run very slow despite a high pressure, you need to grind coarser. If the shot has run to fast and you could not maintain pressure, you need to grind finer.
  • Now, the most important step. Before adding milk, stir the expresso and crema, and then taste the wet spoon (you don't need a spoonful). Is the coffee sour? if so next time you make this coffee, extract more by using the recipe indicated by the button above.
  • If the coffee is not sour, ask yourself if the coffee is very bitter. This is more difficult because all coffee is bitter to some extent. But you can reduce bitterness by extracting less. Go too far and it will turn sour. You are looking for the calm spot in between. Just above sour will taste the best. If you need to reduce bitterness next time you make this coffee, extract less by using the recipe indicated by the button above.
  • Add the bypass hot water (optional). This reduces the blanket of milk and increases the apparent strength of the coffee while keeping the volume up.
  • Add the steamed milk. Espresso con panna (whipped cream) may be a little OTT, bit adding 5-10ml of cream to your espresso steamed milk can really help get the texture right for that latte art, and help make a perfect espresso.

Recipe Video


  • Don't get hung up on the details. If you can't change your pressure, maybe you don't have a full set of baskets, you don't know what that grind size even means. It doesn't matter. Providing you are changing the dose, the yield, the ratio, the bits you can, you will be changing the TASTE, and that is what matters. YOU are finding a RECIPE that tastes better than the last recipe you tried.

An example of coffee I'm drinking

Finca La Glorieta

 Sweet & juicy – Finca La Glorieta reminds us of Dark Caramel and Blackcurrant

About the Producer

Hernando Arcila is a third-generation coffee farmer and began managing the family farm over 20 years ago. Much like many other generational farmers, Hernando’s focus over the past 20 years has been producing large volumes of coffee.

 With prices being tremendously unstable, Hernando has began working with Cofinet in 2020 to bring the overall quality and premium up on his coffees.


About the coffee





About the Roaster

Finca La Glorieta – Hammerstone Coffee is not for profit. It is the result of my research and development, freely shared in the hope it will help others.

I only endorse equipment I have purchased myself, and I do not earn a commission or have any links to the companies I recommend. 

I have a dream 

  • it might raise the standard of coffee-making globally
  • It might reduce dialling in waste, time, and frustration
  • It might encourage people to explore more varieties and pay more attention to the producers.
  • You might be prepared to pay more for better coffee if they please you, returning more money to growers.
You can help. By leaving 5-star ratings and comments, you help promote this site to search, which will help spread the word and be much appreciated. You do have to use the “Continue  with Google” button first.

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author avatar
richard.c.mayston Solution Architect
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.

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