In three sentences
Espresso is dialled in with three numbers: 18 g of ground coffee, 36 g of drink in the cup, 25 to 30 seconds of extraction. When coffee tastes bitter, the grind is too fine or the water too hot; when it is sour and thin, the grind is too coarse or the time too short. The grinder matters more than the machine: a 150,000 FCFA machine with a good grinder beats a 500,000 FCFA machine fed with pre-ground coffee.
The 1:2 ratio, universal starting point
The ratio is the weight of dry coffee in the portafilter against the weight of drink in the cup. 1:2 (18 g for 36 g) gives a balanced shot, neither syrupy nor watery. A 0.1 g kitchen scale is enough; it costs under 10,000 FCFA and changes everything.
| Style | Ratio | Dose | In cup | Time |
|---|---|---|---|---|
| Ristretto | 1:1.5 | 18 g | 27 g | 20 to 25 s |
| Espresso | 1:2 | 18 g | 36 g | 25 to 30 s |
| Lungo | 1:3 | 18 g | 54 g | 35 to 45 s |
Grind, the only knob you turn
Once dose and cup weight are fixed, you only adjust the grind. Too fine, water struggles through: time goes over 35 seconds and the shot turns bitter and harsh. Too coarse, water rushes: under 20 seconds, a sour, thin shot with no crema. Adjust one notch at a time and pull again. Two or three tries are enough for a new coffee.
Coffees change with age: a lot roasted three days ago degasses a lot and needs a coarser grind; the same lot at three weeks will need a notch finer. That is normal.
Water and temperature
Dakar tap water is often chlorinated and sometimes hard. A filter jug or low-mineral bottled water clearly improves the cup. Water temperature: 92 to 94 °C. Entry-level machines run hot; flush a little water before locking the portafilter to stabilise.
Gear that is enough
| Item | Minimum budget | What matters |
|---|---|---|
| Manual burr grinder | 28,000 FCFA | Conical burrs, fine stepped adjustment |
| Portafilter machine | 150,000 to 250,000 FCFA | 15 bar pump, 51 or 58 mm portafilter |
| 0.1 g scale | 8,000 to 12,000 FCFA | Precision, built-in timer |
| Matching tamper | 8,000 FCFA | Exact basket diameter |
A blade grinder does not work: the grind is uneven and cannot be adjusted. It is the first cause of failed home espresso.
Case study: dialling in a new coffee in five shots
- Usual grind setting, 18 g, aiming for 36 g. Timer: 18 seconds, sour. Too coarse.
- One notch finer. 24 seconds, better, still sharp.
- Another notch. 29 seconds, 36 g, dense crema, sweet. Keep it.
- Next day, 32 seconds: the coffee has degassed. Go half a notch coarser if the grinder allows.
- At three weeks, one notch finer to make up for lost gas.
