Espresso
House espresso
A starting point for your next espresso.
By Tim Wendelboe · View source ↗
- Coffee
- 19–20 g
- In the cup
- 42–45 g
- Shot time
- 25–35 sec
Before you start
Get ready.
Grind 19–20 g into a suitable basket, distribute and tamp. Place your cup on the scale and zero it.
Water: 93–94 °C
Equipment checklist
- Espresso machine
- Espresso grinder
- 20 g VST or comparable precision basket
- Coffee scale
Dial in your shot.
Prepare your puck and tare the cup on your scale. Start the clock with your machine.
19–20 g coffee → 42–45 g in the cup
Watch your scale. Stop the machine yourself at the target weight.
Recipe details & source
Tim Wendelboe · 2004 champion · later published house recipe · Champion-published recipe
A champion’s published espresso parameters, with dose, beverage yield and shot-time ranges kept intact.
Use a clean precision basket suited to the published dose. Grind, distribute and tamp; place a cup on a scale and tare before extracting. These preparation cues are our guidance, not additional competition specifications.
A later published house guide, not the 2004 winning routine. The year identifies the brewer’s championship. The source also suggests up to 50 g yield for a more diluted cup. Pressure and a specific grind setting are not documented. Adjust grind to taste; the timer does not control the machine.
- Water temperature
- 93–94 °C
- Pressure
- Not documented
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- When ready · Prepare the dose
Use 19–20 g of coffee in the 20 g precision basket. Prepare the puck and tare the cup on your scale.
- When ready · Extract by beverage weight
Start the machine and shot clock together. Aim for 42–45 g of espresso in the cup in 25–35 seconds; stop the machine yourself.
- When ready · Taste and adjust
Taste after cooling. Adjust grind for the next shot while keeping track of the published dose and yield ranges.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
Read the primary source ↗Adjust amounts & ask a brewing question
Keep the published measurements
Espresso beverage yield is not brewing water. Use the published dose and yield with your basket; dial in grind by taste rather than applying the filter-water calculator.
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