You do not need a café set up to pull good espresso at home. You just need a simple starter recipe, a way to measure what you are doing, and a bit of curiosity. Think of this as a calm, repeatable way to get your Swift or Graceland tasting how they should, on a normal home machine.
what you need
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Fresh coffee, ideally roasted for espresso (Swift for chocolatey comfort, Graceland for fruitier cups)
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Espresso machine with a clean portafilter and basket
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Grinder that can grind fine enough for espresso
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Scales that can read to 0.1 g
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A timer (phone is fine)
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Clean water and a clean cup
If you do not have scales yet, you can still follow the flow, but scales make dialling in much faster and less frustrating.
Your starting recipe
Use this as your home base, then adjust from there.
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Dose (dry coffee): 20 gms in the basket
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Yield (espresso in cup): 40 gms in the cup
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Time: about 30-33sec for swift, 28-30 for graceland.
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Ratio: 1 part coffee to 2 parts espresso (1:2)
If your basket is clearly marked for a different size, for example 16 g, keep the 1:2 ratio and the same time window. So 16 g in, 32 g out.
Grind size in normal language
For espresso you are aiming for:
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Finer than table salt
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A powdery feel that still has some texture, not dust
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When you pinch a little mound between your fingers it should clump slightly, then break apart
If the coffee runs through your basket like water, you are too coarse. If nothing comes out, or it drips very slowly and chokes, you are too fine.
Small changes make a big difference. When you adjust the grinder, move it in small clicks rather than big jumps.
Step by step: one calm shot
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Warm up everything
Turn the machine on and let it heat fully. Run a quick empty shot to warm the group head and your cup. -
Grind and dose
Grind into your basket. Aim for 18 g. Tap the portafilter gently to settle the grounds, then level off any heap. -
Distribute and tamp
Use your chosen distribution method, even if that is just a gentle side tap and a finger swipe to even the top.
Tamp once, firmly and level. You are not trying to crush it, just remove air pockets and create an even surface. -
Lock in and brew
Place your cup on the scales under the spouts. Tare the scales to zero.
Start the shot and the timer at the same time. -
Watch the flow
You are looking for a smooth, steady stream that goes from dark to a slightly lighter colour, without spraying. -
Stop at your yield
Stop the shot when the scales read 36 g, or when you hit your target in that 25 to 30 second window. -
Taste, do not panic
Give it a stir, let it cool slightly, then taste.
This first shot is information, not a pass or fail.
If it tastes like X, try Y
Use this table as your quick adjustment guide.
| If it tastes like | What it likely means | Try this |
|---|---|---|
| Sour, sharp, or thin | Likely under extracted, the water did not pull enough goodness from the coffee. |
|
| Bitter, dry, or harsh | Likely over extracted, the water pulled too much. |
|
| Harsh and hollow, a bit sour and bitter at once | Could be channeling, where water finds paths through the puck instead of flowing evenly. |
|
Make one change at a time, then taste again. That is how you actually learn what each variable does.
Using Swift and Graceland at home
A few gentle pointers so people get the best from your blends.
Swift
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Built for classic, sweet espresso and milk drinks
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Often happiest with a slightly shorter shot, for example 18 g in, 34 g out
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Look for flavours like chocolate, nuts, toffee as your signs that it is in the pocket
Graceland
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Brighter and more fruit led
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Often likes to run a touch longer, for example 18 g in, 38 g out
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Look for berries and black tea notes, and a creamy, strawberry ice cream thing in milk
Under the hood, both are roasted to keep sweetness without tipping into roasty or burnt flavours. That means you can safely explore longer shots and higher yields without the cup falling apart.
Quick checklist for repeatable shots
Before you start changing grinders or buying new gear, make these habits automatic.
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Same dose every time, weigh your coffee in
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Same yield range, weigh what comes out
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Make grind changes in small steps and taste after each one
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Flush the group head and keep the basket and shower screen clean
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Purge a little coffee through the grinder when you change the setting
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Take quick notes on what worked for each coffee and machine
Once these basics are locked in, you will get far more value from the coffees you buy and you will actually taste the work that went into sourcing and roasting them.
