Coffee Knowledge
Coffee Cheat Sheet
Everything you need to make great coffee — at a glance. Print this and pin it to your office coffee station.
Espresso Ratios
| Shot | Coffee In | Liquid Out | Time |
|---|---|---|---|
| Single | 9g | 18–22g | 20–25s |
| Double | 18g | 36–40g | 25–30s |
| Ristretto | 18g | 18–22g | 15–20s |
Classic Drink Recipes
Espresso
Double shot (36–40g). Serve immediately in a pre-warmed cup.
Americano
Double shot + 120–180ml hot water. Add water first to preserve crema.
Flat White
Double shot + 100–130ml steamed milk (microfoam). Ratio approx 1:2.5.
Latte
Double shot + 200–250ml steamed milk + thin layer of foam.
Cappuccino
Double shot + equal parts steamed milk and thick foam. Total ~150–180ml.
Macchiato
Double shot + small dash of steamed milk or foam on top.
Milk Textures
- Microfoam (flat white / latte) — Silky, glossy, no visible bubbles. Steam to 60–65°C.
- Thick foam (cappuccino) — Airy, holds shape. Steam to 60–65°C with more air introduced early.
- Latte art milk — Poured slowly from low height. Requires microfoam consistency.
Troubleshooting at a Glance
- Sour / weak — Grind finer, increase dose, or extend extraction time
- Bitter / harsh — Grind coarser, reduce dose, or shorten extraction time
- Watery — Too coarse a grind or too little coffee
- No crema — Beans too old or grind too coarse
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