The Typo brew guide

Espresso.

A sweet, balanced shot. A repeatable morning ritual.

Espresso flowing into a cup at Typo
Coffee
18g
Espresso out
36g
Grind
Fine
Temperature
93°C
Time
25-30 sec

A suggested starting recipe, not a fixed rule. Adjust to your taste and equipment.

The brew

  1. Get everything warm

    Let your machine and portafilter heat up fully. Use a basket designed for an 18g dose, and follow your machine's instructions.

  2. Weigh, distribute, tamp

    Grind 18g into a clean, dry basket. Spread the grounds evenly and tamp level. Brush loose grounds off the rim.

  3. Pull the shot

    Put your cup on scales and start the machine and timer together. Stop at 36g of espresso. Aim for roughly 25-30 seconds from pump start; pre-infusion can change that.

  4. Stir, taste, adjust

    Stir the espresso before tasting. If it runs fast and tastes sharp, grind a little finer. If it runs slowly and tastes dry, try a little coarser. Keep the dose and yield steady while you adjust.

Find your sweet spot

Not quite right?

Sharp or sour

Let the cup cool a little before judging it. If it still tastes sharp and thin, try a slightly finer grind. With espresso, you can also try a little more yield. Change one thing at a time.

Bitter or dry

Try a slightly coarser grind, and check your brewer is clean. For manual methods, gentler pouring or stirring can help. With espresso, check the shot is not running unusually slowly.

Weak or watery

Check the coffee and water weights first. If the ratio is correct, try a slightly finer grind. For immersion methods, check that all the grounds were wet and the coffee had enough time to brew.

Still need a hand?

Tell us which coffee and brewer you're using, your dose, water or shot weight, and what it tastes like. Email info@typo.ie and we'll help you find the next adjustment.

Same beans. Another way.

V60 AeroPress Cafetière Moka pot Filter machine