Feb 21, 2025

How to Get the Best Out of Your Espresso at Home

There’s nothing quite like a well-brewed espresso - rich, smooth, and packed with flavour. But getting it just right at home can sometimes feel like a bit of a science experiment. Too bitter? Too sour? Too weak? Don’t worry, we’ve got you.

At Moon Roast, we believe great coffee starts with great beans, but it’s the right technique and a little know-how that will take your espresso to the next level. Whether you’re a home barista perfecting your craft or just starting out, here’s how to dial in your espresso for the perfect shot every time.

Step 1: Use Fresh, High-Quality Coffee

Great espresso starts with freshly roasted, specialty-grade beans. Using stale coffee will give you a flat, lifeless shot, no matter how good your machine is.

Buy whole beans and grind fresh for each shot.
Choose a roast suited for espresso - our Colombia San Sebastian and M oonshot House Blend are perfect for a balanced, smooth espresso.

💡 Top Tip: Store beans in an airtight container away from light and moisture - not in the fridge!

Step 2: Dial in Your Grind

Espresso is all about precision, and getting the grind right is one of the most important steps.

Too coarse? Your espresso will rush through too quickly, giving you a thin, sour shot.
Too fine? Your shot will take too long to pull, making it over-extracted and bitter.

How to find the sweet spot:

☕ Aim for a shot time of 25-30 seconds from the first drip to the last.
☕ The coffee should flow like warm honey - not too fast, not too slow.
☕ If the shot tastes too sharp or sour, make the grind slightly finer. If it’s too bitter, go coarser.

💡 Top Tip: A good grinder is key. A burr grinder will give you consistent results - blade grinders just won’t cut it.

Step 3: Get Your Dosing & Tamping Right

How much coffee you use, and how evenly you press it, makes all the difference.

Use 18-20g of coffee for a double shot (check your basket size).
Distribute the grounds evenly before tamping - no clumps!
Apply firm, even pressure when tamping - too light, and water will rush through; too heavy, and your shot will choke.

💡 Top Tip: Hold the tamper like a door handle and press down with even force.

Step 4: Nail the Extraction

Now for the moment of truth; pulling the shot.

What to look for:

☕ A shot time of 25-30 seconds.
☕ A steady, even flow (no sputtering or gushing).
☕ A thick, golden crema on top.

If your shot is too fast or thin, the water is passing through too quickly - tighten your grind. If it’s too slow or bitter, the coffee is over-extracting - loosen your grind.

Step 5: Texturing Milk for Lattes & Flat Whites

If you’re making milky espresso drinks, getting the milk texture right is just as important as the shot itself.

Start with cold, fresh milk.
Introduce air early, then let it swirl into microfoam.
Aim for a silky, glossy texture—it should pour like wet paint, not stiff foam.

Final Thoughts: It’s All About Experimenting

Dialing in espresso takes patience, small tweaks, and a little trial and error - even professional baristas adjust their settings daily. The key is consistency:

☕Use quality beans and grind fresh.
☕Find the right grind size and shot time for balanced flavour.
☕Keep your machine clean -old coffee oils can ruin a good shot.

Once you’ve got it down, there’s nothing quite like a beautifully pulled espresso at home.