There’s nothing quite like that first sip of espresso. Rich. Bold. Smooth. A little moment of magic in a tiny cup.
But here's the thing: you don't need a café setup or a barista badge to pull great shots at home. With the right beans, a good grinder, and a few simple tips—you can be your own favourite barista.
This beginner’s guide will walk you through how to brew espresso like we do at Fox: no fluff, no fuss, just great coffee.
Start With Great Beans
Let’s get this out of the way—espresso isn’t a type of bean, it’s a method of brewing. That means you can technically use any beans you like.
But if you want that rich, syrupy shot with zero bitterness, we recommend using a blend that’s been roasted specifically for espresso.
At Fox, we’ve built our blends like:
-
Crafted – chocolatey, velvety, dead-smooth
-
Dusk – low-acid, clean, balanced
-
Hunter – bold, punchy, full-bodied
And yes, freshness matters. Aim for beans roasted within the last 2–3 weeks and always store them airtight.
Get the Grind Right
If your espresso tastes off, it’s probably your grind.
You want a fine grind, almost like powder but with a bit of texture—think caster sugar.
-
Too coarse? Your shot will gush out and taste watery or sour.
-
Too fine? You’ll get a bitter, over-extracted mess.
For best results, use a burr grinder, not a blade grinder. Even better: grind fresh right before you brew.
Not ready for a grinder? We’ll do it for you. Just select your brew method when ordering online.
Equipment: Keep It Simple
You don’t need a café machine to make café-quality espresso.
What you do need:
-
A machine with at least 9 bars of pressure
-
A portafilter you can preheat
-
A proper tamper (not the plastic one that came in the box)
-
Optional but great: a scale, timer, and steaming wand
If you’re starting out, focus on what matters: pressure + temperature + grind.
Ratios: The Golden Rule
For a classic double shot:
-
Use 18–20g of ground coffee
-
Extract 36–40g of liquid espresso
That’s a 1:2 brew ratio—and it’s what we test every single roast with here at Fox.
Want to learn why this ratio matters so much? Read this next → Why 1:2 Is the Espresso Ratio We Live By
Time + Temp = Flavour
Your water should be between 90–96°C, and your shot should take 25–30 seconds to pull.
-
Too fast? Grind finer.
-
Too slow? Grind coarser.
You’re aiming for that steady, honey-like stream, finishing in that golden caramel tone we all love—the crema.
Pulling the Shot: Step by Step
-
Preheat your portafilter and cup
-
Dry the basket, dose your ground coffee
-
Tamp firmly and evenly—around 15kg of pressure
-
Lock in the portafilter and start your shot
-
Watch for that golden stream, and stop around 36–40g
That’s it. You’ve just pulled a proper shot.
Taste. Tweak. Repeat.
Now stir your espresso to blend the layers, take a sip, and really taste it.
You’re looking for:
-
Sweetness (first sip)
-
Acidity (the sparkle)
-
Bitterness (the backbone—not the villain)
And here’s the truth: your first few shots probably won’t be perfect. That’s totally normal. Tweak, taste, adjust. That’s how we do it here every morning.
Want to Fast-Track Your Home Espresso?
✅ Start with one of our best-selling espresso blends
👉 Shop 25% Off Tasting Packs Here »
✅ Fresh beans, ground your way
👉 Shop All Roasted Coffee Beans »
Final Sip
Pulling espresso at home isn’t about chasing perfection.
It’s about chasing flavour.
With good beans, a bit of patience, and a willingness to taste and tweak—you’ll be making shots you’re genuinely proud of.
So fire up that machine. Get messy. And enjoy the ride.
We’ll be here with the beans when you’re ready for your next round.