How to Brew Espresso

A small cup with big personality.

If coffee is an art, espresso is the purest expression of it—intense, balanced, and beautifully complex. It’s the foundation of so many café favorites, from cappuccinos to cortados, but a well-pulled espresso stands proudly on its own: rich crema, syrupy body, and a flavor that lingers.

Espresso is all about precision—tiny changes in grind, dose, or time make a big difference. The goal? Sweetness, structure, and clarity all in one small cup. Here’s how we dial it in at Half Mile Coffee.

What You’ll Need

• Espresso machine

• Espresso grinder (fine grind, like table salt)

• 22 g fresh, roasted Half Mile Coffee: Legacy or Drift 

• A scale and timer

• Tamper
  

Step-by-Step

1. Warm Up

Run a quick blank shot of hot water through your group head and portafilter to preheat everything. This ensures temperature stability and consistent extraction.

2. Dose & Grind

Weigh out 22 grams of coffee. Grind fine—slightly finer than table salt. Too coarse and it’ll taste sour; too fine and it’ll taste bitter and heavy.

3. Distribute & Tamp

Even out the grounds in the portafilter, then tamp firmly and level. Consistency is everything—aim for even resistance across the puck.

4. Pull the Shot

Lock in the portafilter and start your timer.

Aim for 45 grams out (your yield) in 30-35 seconds. You’ll know you’re close when the espresso flows like warm honey and the stream turns golden at the finish.

5. Taste & Adjust

• Too fast? Grind finer.

• Too slow? Grind coarser.

• Sour or thin? Increase extraction time.

• Bitter or dry? Pull shorter or lower the dose slightly.

Pro Tips

• Weigh every shot. Consistency is the key to great espresso.

• Purge your grinder. Old grounds can skew your next shot.

• Use filtered water. It brings out clarity and helps protect your machine.

• Taste often. Espresso evolves as coffee rests after roasting—fresh isn’t always best.

FAQs

Do I need a scale for espresso?

Absolutely. It’s the easiest way to make every shot repeatable.

How soon should I pull after grinding?

Right away—espresso grounds stale fast.

What temperature should my water be?

Around 200°F (93°C) is a good general target, but each machine may vary slightly.