Home Brewing Guide

Learn how to brew great coffee at home with simple guides for plunger, filter, espresso, and pour-over methods.

How to Use an Espresso Machine (Beginner-Friendly Guide)

Brewing espresso at home is easy once you understand the key steps and how grind size affects your shot. This guide covers the full process from prepping your machine to troubleshooting your extraction.

Espresso is highly sensitive to many variables—grind size, machine design, dose, tamp pressure, water temperature, and extraction time all play a major role in how your shot tastes. Even small changes in any of these areas can noticeably affect the flavour and quality of your espresso. It can take a little time to understand the fundamentals, but once you get the hang of it, you’ll be able to pull consistently great shots.

1. Warm Up Your Machine

• Turn on your espresso machine and allow it to heat up fully.

• Once heated up, run a quick “blank shot” (water only) to warm the group head and cup.

2. Prepare Your Coffee

• Use fresh coffee beans and grind them just before brewing.

• Start with a fine grind, similar to table salt.

• A standard espresso uses 18–20g of coffee (varies by basket).

3. Dose the Coffee

• Place the portafilter on your scales and tare (zero) it.

• Grind in your desired dose (e.g., 18g).

• Level the coffee with a light shake or finger swipe to distribute it evenly.

4. Tamp Evenly

• Hold the portafilter steady on a flat surface.

• Tamp straight down with firm, even pressure..

• The puck should look smooth and level.

5. Lock in the Portafilter

• Insert the portafilter firmly into the group head.

• Place your cup underneath.

6. Start the Shot

• Begin extraction immediately after locking in the portafilter (don’t let the coffee sit).

• A good espresso shot should:

  • Take 25–30 seconds

  • Yield 40 - 60ml of espresso

  • Flow like warm honey

If your shot is too fast or too slow, adjust your grind — see troubleshooting below.

7. Steam Your Milk (If Making Milk Drinks)

• Purge the steam wand first to remove condensation.

• Position the wand just below the milk’s surface to introduce air.

• Lower the jug slightly to create a gentle “paper tearing” sound.

• Once warm, raise the jug to swirl and heat to 55–65°C.

• Tap and swirl the jug to smooth the texture.

8. Clean Your Machine

After each shot:

• Knock out the puck.

• Rinse the portafilter.

• Wipe the steam wand immediately after steaming milk.

• Run a short water flush through the group head.

Daily/weekly cleaning helps keep your espresso tasting great.

🔧 Troubleshooting Espresso: Adjusting the Grind

Grind size is the single biggest factor affecting your espresso.
Use this guide to fix under-extracted (sour, fast) or over-extracted (bitter, slow) shots.

If your shot is running too fast

Symptoms:

• Shot completes in under 20 seconds

• Pale crema

• Sour, thin taste

Fix:
👉 Grind finer (turn your grinder one small step finer)

• A finer grind increases resistance, slowing extraction

• Re-test using the same dose and tamp

If your shot is running too slow

Symptoms:

• Shot still dripping after 35–40 seconds

• Very dark crema

• Bitter, harsh taste

Fix:
👉 Grind coarser

• A coarser grind reduces resistance and speeds up extraction

• Adjust one step at a time

If your shot channels (sprays, spurts, or gushes unevenly)

Symptoms:

• Uneven flow

• Blonding early

• Puck cracks or gaps

Fix:

• Make sure coffee is distributed evenly before tamping

• Tamp level

• Break up clumps in the grind

• Check for worn burrs or static causing clumping

If your espresso tastes weak or watery

Possible causes:

• Too coarse a grind

• Too small a dose

• Under-extraction

Fix:

• Grind finer

• Increase dose slightly (e.g., 0.5–1g)

• Check your tamp is firm and even

If your espresso is harsh or bitter

Possible causes:

• Grind too fine

• Over-extraction

• Water too hot (less common on home machines)

Fix:

• Grind coarser

• Reduce shot time to around 25–30 seconds

• Ensure your machine has had proper warmup time (fluctuating temps can affect flavour)

☕ Quick Reference Cheat Sheet

• Fast shot → Grind finer

• Slow shot → Grind coarser

• Sour → Finer grind / longer time

• Bitter → Coarser grind / shorter time

• Uneven flow → Improve distribution & tamp consistency

Pour-Over Coffee Brew Guide

Pour-over coffee is a simple way to make a clean, flavorful cup at home. The key is even pouring, the right grind size, and proper timing.

What You Need

• Pour-over dripper (e.g., V60, Kalita Wave, or similar)

• Paper filter

• Freshly ground coffee (medium-fine grind, slightly finer than for plunger)

• Hot water (~92–96°C, just off the boil)

• Scale and timer (optional, but recommended)

• Carafe or mug

Coffee-to-Water Ratio

A good starting ratio is 1:15 (1g coffee per 15g water)

Examples:

• 20g coffee → 300ml water (1–2 cups)

• 30g coffee → 450ml water

• 40g coffee → 600ml water

Adjust to taste:

• Stronger coffee → use slightly more coffee

• Lighter coffee → use slightly less

How to Brew

1. Prepare the Filter

• Place the paper filter in your dripper and rinse with hot water to remove paper taste and preheat the dripper.

• Discard the rinse water.

2. Add Coffee

• Add your ground coffee to the filter and level it for an even bed.

3. Bloom

• Pour twice the weight of coffee in water (e.g., 40ml for 20g coffee) evenly over the grounds.

• Let the coffee bloom for 30–45 seconds.

4. Pour in Stages

• Continue pouring water slowly and evenly in a circular motion, avoiding pouring directly onto the filter sides.

• Maintain a steady flow and keep the water level consistent.

• Total brew time should be 2.5–3.5 minutes for 20–30g coffee.

5. Serve

• Remove the dripper once all water has passed through.

• Serve immediately for the best flavor.

Tips for Better Pour-Over Coffee

• Use freshly ground coffee for optimal flavor.

• If the brew is too fast → grind finer

• If the brew is too slow → grind coarser

• Pour steadily and evenly for consistent extraction.

• Preheat your cup or carafe to keep coffee warm.

Plunger (French Press) Brew Guide

Brewing great coffee with a plunger is easy and reliable. Here’s a simple method to get a clean, rich cup every time.

What You Need

• Plunger / French press

• Freshly ground coffee (coarse grind – like breadcrumbs)

• Hot water (just off the boil)

• Spoon or stirrer

• Timer

Coffee-to-Water Ratio

A good starting point is:

1:15 ratio

1g of coffee per 15g (ml) of water

Examples:

• 20g coffee → 300ml water (1–2 cups)

• 30g coffee → 450ml water

• 40g coffee → 600ml water (2–3 cups)

• 50g coffee → 750ml water

• 60g coffee → 900ml water (3–4 cups)

Adjust to taste:

• Stronger → use a little more coffee

• Lighter → use slightly less

How to Brew

1. Add Coffee

Add your ground coffee to the plunger.

2. Add Water

Pour in hot water (around 92–96°C, or just off the boil).
Start your timer.

3. Stir

After 30 seconds, stir gently to break up the crust that forms on top.

4. Brew Time

Let the coffee steep for 4 minutes total.

5. Plunge Slowly

Place the lid on and press the plunger down slowly and evenly.

6. Serve Immediately

Pour your coffee straight away to avoid over-extraction and bitterness.

Tips for Better Plunger Coffee

• Use freshly ground coffee – coarse grind gives the best clarity.

• If your coffee tastes muddy or bitter → grind coarser.

• If it tastes weak or watery → grind finer or increase dosage slightly.

• Preheat your plunger to help maintain brew temperature.