How to Make Light Roast Espresso at Home

Light roast espresso can be bright, fragrant and sweet, with a lighter body than you might expect from a darker roast. Finding a recipe you enjoy starts with a consistent shot, followed by small adjustments.

Start with 20g in, 40g out, in 28 seconds

Try this as your first recipe:

  • Coffee: 20g, in a basket suited to that dose
  • Espresso yield: 40g — a 1:2 ratio
  • Time: approximately 28 seconds from pump activation
  • Temperature: start with your machine’s usual espresso setting

Warm the machine and portafilter, use a clean, dry basket, distribute the grounds evenly and tamp level. Adjust the grind until you are close to the starting recipe.

Weigh the espresso rather than judging its volume by crema. If your machine uses pre-infusion, include it in your timing and keep that setting consistent.

These numbers give you a reference point. The next step is to taste.

Adjust towards the flavour you enjoy

Stir the espresso and let it cool slightly before tasting.

Too sharp and concentrated? Keep the dose, grind and temperature fixed, then try increasing the yield to 45g. If needed, compare that with 50g. A longer yield generally increases extraction and reduces concentration, which may bring more balance at the cost of some body.

Too light or drawn out? Try a slightly shorter yield. Look for a fuller texture without an unpleasantly sharp finish.

Rushing through and tasting thin? Grind a little finer while keeping the dose and chosen yield fixed.

Barely dripping, or tasting sour and drying together? Check your distribution and try a slightly coarser grind. Finer is not always better.

Prefer a more concentrated cup? Try a double ristretto

A double ristretto uses a double dose with a shorter yield. With the same 20g dose, you could try around 25–30g in the cup as a separate experiment.

Expect a more concentrated texture and a different flavour balance. It may suit your preference, but a shorter yield can also make sharp acidity more noticeable. Avoid chasing the original 28-second target by grinding much finer; taste the result first.

Keep the recipe that works for you

Record the dose, yield, time and a short tasting note. Change one variable at a time.

Start with 20g in, 40g out, in about 28 seconds, then explore. The best recipe is the one you can repeat and enjoy.

Explore our current coffees and ask us for a starting recipe for your beans.

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