Guides/Brew guide
Brew guideHow to Make Espresso at Home
By The Killer Coffee team
Jump to method
What you'll need
Method
- Dose. Weigh 22g of coffee into the basket, or adjust to suit your basket size. The same dose every time is what makes shots repeatable.
- Distribute. Tap the portafilter to settle the grounds evenly. Uneven grounds let water rush through the weak spots (called channelling). A distribution tool (WDT) helps break up clumps.
- Tamp. Press down firmly and level. A level tamp matters more than brute force.
- Brew. Lock in and start the shot. Aim for about 40g in the cup in 28–32 seconds.
- Taste and adjust. Use the fixes below, changing one thing at a time.
Dial it in
- Sour or thin: under-extracted. Grind finer, or let the shot run a little longer.
- Bitter or harsh: over-extracted. Grind a little coarser, or stop the shot earlier.
- Weak body: add a gram to the dose.
- Temperature: dark roasts like the cooler end (91–92°C); lighter roasts like it hotter.
- Keep it clean: run a blank shot after brewing. A puck screen also helps keep the group head clean.
- Freshness: beans under about 5 days old can give gassy, unstable shots, and after about 5 weeks they start to lose their punch.
Which Killer coffee
Industrial Strength
Dark roast with bold caramel notes. 180mg caffeine per 100ml, about 3x the average coffee. Whole Beans or Ground Espresso.
Darkerside
Our darkest regular blend, with the same 180mg per 100ml.
Medium Roast
Smoother and average strength, about 60mg per 100ml.
Blackout Blend
700mg+ per 100ml. Only for the seriously caffeine-tolerant.
Brew it with
FAQ
How long should an espresso shot take?
About 28–32 seconds for around 40g of espresso.
Why is my espresso sour?
It's under-extracted. Grind finer or let the shot run a little longer.
Why is my espresso bitter?
It's over-extracted. Grind slightly coarser or stop the shot earlier.
Can I use pre-ground coffee?
Yes. Our Ground Espresso is ground for home espresso machines. You can't fine-tune the grind, so if shots run too fast or slow, adjust the dose and tamp instead. Whole beans ground just before brewing give you the most control.
What temperature should espresso be?
91–94°C for most coffees, cooler for dark roasts.
