Recipes / Espresso
Modern 1:2 Espresso
by CoffeeLab
Dose
18 g
Water
36 g
Ratio
1:2
Grind
1.5 / 10
Temp
93 °C
Time
28 s
Method
- Dose 18 g into a clean 18 g basket. Distribute (WDT) and tamp level.
- Lock in and start the shot immediately; pre-infuse 5–8 s if the machine allows.
- Target 36 g of beverage in the cup in 25–32 s from pump start.
- If it runs faster than 22 s, grind finer; slower than 35 s, grind coarser.
- Taste: sour → finer or hotter; bitter → coarser, cooler, or a slightly longer ratio.
The default espresso recipe for most specialty cafés. 1:2 with an 18 g dose lands at ~9 % TDS and 19–21 % EY on a good grinder.
Designed for
medium roastmedium-dark roastany process
Aims for: chocolate, caramel, balanced, syrupy
Gear
- Espresso machine
- Burr grinder (espresso-capable)
- WDT tool
Beans that suit this recipe
Colombia Huila Pitalito
washed · medium · caramel, red apple, milk chocolate
88
match
Recipe is written for medium roasts
Honduras Sugarcane Decaf
decaf · medium · milk chocolate, sweet, mild
85
match
Recipe is written for medium roasts
Guatemala Antigua
washed · medium · cocoa, orange, spice
83
match
Recipe is written for medium roasts
Brazil Cerrado Natural
natural · medium-dark · hazelnut, dark chocolate, brown sugar
75
match
Recipe is written for medium-dark roasts
Colombia Anaerobic Natural
anaerobic · medium-light · tropical, funky, pineapple
64
match
Highlights chocolate, caramel, balanced — traits this bean has
Predicted output
From the recipe's parameters, using the calculator model.
EY
20 %
TDS
22.22 %
Beverage
16.2 g
ideal extraction · strong strength