Recommended Good Grounds Beans: Golden Hour

We recommend pulling an espresso shot in a 1:2 ratio in 25-30 seconds.
In a practical sense, this means: Use a double shot basket and add 18g of finely ground coffee and aim to extract 36g of espresso in 25–30 seconds.

Espresso is all about balance. A properly dialed shot should taste sweet, full, and smooth, not sour or bitter. The 1:2 ratio is a great starting point however, it is up to you to dial in a balanced shot to your preferences.

If your shot pulls too fast (under 25 seconds), your grind is likely too coarse. This can taste sour or weak.
If it pulls too slow (over 30 seconds), your grind is too fine. This can taste bitter or harsh.

Adjust your grind size in small increments until your shot lands in that sweet spot. From there, you can tweak based on preference, Slightly longer shots for more body, shorter for more brightness.

Pro Tip: Check out our Latte Guide here

Recommended Good Ground Beans: Foundation

Use 56g of coarse grounds (think kosher salt) with 30 oz of water at 198°F.
Steep for 4 minutes, then press.

This method produces a rich, full-bodied cup. The coarse grind prevents over-extraction while allowing oils and texture to shine through. If your cup tastes muddy or bitter, try a slightly coarser grind or a shorter steep time.

Recommended Good Grounds Beans: Daybreak

Use 18g of medium-fine grounds (like sand) with 9.5 oz of water at 198°F.
Bloom for 30 seconds, then pour slowly in steady stages.

Pour over highlights clarity and nuance. The bloom releases trapped gases, helping ensure an even extraction. A slow, controlled pour keeps the brew balanced—too fast can under-extract, too slow can overdo it.

Recommended Good Grounds Beans: Foundation

Use 1 heaping tablespoon or 11g of medium grounds  (like table salt) per 6 oz of water.

Simple, reliable, and easy to adjust. If your coffee tastes weak, add more coffee. If it’s too strong or bitter, scale it back. This is one of the most flexible methods—perfect for dialing in your daily cup.