Brew Guide
Espresso Guide
Espresso is concentration: pressure, sweetness, structure and intensity in a single cup. It can reveal deep chocolate, ripe fruit, caramel, spice, florals or bright acidity depending on the coffee, roast and preparation.
At Asteri, we treat espresso as both craft and calibration. The right grind, dose, yield and time bring the coffee into balance, turning intensity into elegance.
What You Need
A capable espresso setup
Fresh coffee
Whole bean is best, ground immediately before brewing.
Espresso machine
A machine capable of stable pressure and temperature.
Espresso grinder
A fine, adjustable grind is essential.
Scales
To measure dose and yield accurately.
Tamper
To compress the coffee evenly.
Timer
To track extraction time.
Filtered water
Good water improves clarity, sweetness and machine health.
The Asteri Espresso Starting Point
A recipe to dial in from
Espresso recipes change by coffee, machine and taste. Use this as a starting point, then adjust with intention.
Dose
18g coffee
Yield
36g espresso
Ratio
1:2
Time
25–32 seconds
Temperature
92–94°C
Rest window, Espresso often benefits from a little more rest after roast than filter. If the shot tastes sharp, unstable or gassy, the coffee may need more time.
How to Brew
Seven steps to a balanced shot
Warm your machine and cup
Give your machine time to stabilise. A cold group head, portafilter or cup can reduce balance and sweetness.
Weigh your dose
Start with 18g of coffee, or follow the basket size recommended by your machine.
Grind fine
Espresso needs a fine grind. If the shot runs too quickly, grind finer. If it chokes or tastes harsh and heavy, grind slightly coarser.
Distribute evenly
Level the grounds before tamping. Uneven distribution can cause channelling, where water finds weak spots and extracts unevenly.
Tamp level and firm
Tamp evenly. Consistency matters more than force.
Brew and weigh the yield
Start your timer as the shot begins. Aim for around 36g of espresso from 18g of coffee in 25–32 seconds.
Taste before changing
Do not adjust by time alone. Taste the espresso, then decide what needs to change.
How to Adjust Flavour
Taste, then change one thing
Sour, sharp or thin
Try a finer grind, longer yield, slightly higher temperature or more rest after roast.
Bitter, dry or harsh
Try a coarser grind, shorter yield or slightly lower temperature.
Flat or dull
Check freshness, water quality, grind consistency and whether the coffee is past its best window.
Balanced but too intense
Try a slightly longer yield, such as 18g in and 40g out.
Good in milk but weak alone
Use a shorter ratio or choose a more structured coffee.
Espresso and Milk
Sweetness, structure and silk
Milk changes coffee. It softens acidity, amplifies sweetness and rewards coffees with body, chocolate, caramel, nut or ripe fruit notes.
For milk drinks, choose coffees with enough structure to remain present. Signature blends and medium roasts often perform beautifully; lighter floral coffees may be better enjoyed as black espresso or filter.
Best Asteri Coffees for Espresso
A starting flight
Stardust House Blend
Balanced, chocolate-led and dependable for daily espresso and milk drinks.
Cerrado Glow
Hazelnut, milk chocolate and brown sugar. Ideal for rich espresso and flat whites.
Huila Lantern
Caramel, red apple and cocoa. A more elegant espresso with sweetness and fruit.
Reserve releases
Selected Reserve coffees may be profiled specifically for espresso when their character suits intensity and structure.
The Espresso Ritual
Precision in miniature
Espresso is not only speed. It is precision in miniature: grind, pressure, time and taste brought into a single moment. When prepared well, it becomes more than a caffeine hit. It becomes a small act of focus.