Joseph Robertson — Espresso
This recipe uses a lot of pressure to get as close as possible to a true espresso. Make sure you have a sturdy surface and cup! If you use a metal filter, you'll get more oils in your cup, resulting in a richer, thicker espresso.
Brew spec
- Method
- Upright
- Cup type
- Espresso
- Coffee
- 20 g
- Water
- 60 g
- Temperature
- 100°C
- Ratio
- —
- Grind size
- Fine
- Brew time
- 1:3
- Steps
- 6
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Joseph Robertson's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
20 g coffee · 60 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 20 grams of ground coffee
- 60 grams of 100ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 20 g of ground coffee to the brew chamber. It should be ground finer than a drip setting, but not quite as fine as espresso.
- 3
Give a gentle shake to level the grounds.
- 4
Pour 60 g of hot water over the grounds.
- 5
Stir a few times to saturate all the grounds.
- 6
Immediately press into the cup using as much pressure as you can. It should take just a few seconds.