The 19g / 50g / 25s Framework

 

19 grams in.

50 grams out.

Around 25 seconds.

It looks simple. It is not random.

Why 19 grams

19 grams gives us density in the basket without choking the shot.

With high-altitude washed coffees, especially Gesha and similar varieties, you want enough mass to build structure. Too low and the shot turns thin. Too high and you risk compression and uneven flow.

19 grams creates:

• Even resistance across the puck

• Stable flow at finer grind settings

• Enough concentration to carry florals and acidity

It also works beautifully in a standard 18–20g VST basket. At home or on a busy bar, it is repeatable.

Why 50 grams out

50 grams out puts us at a 1:2.6 ratio.

That higher yield is intentional.

Many classic espresso recipes sit around 1:2. We push further because clarity opens up at higher extraction yields. Florals become defined. Citrus gets brighter. Sweetness stretches instead of stacking.

At 50 grams you get:

• More aromatic lift

• Cleaner finish

• Better separation between sweetness and acidity

With Signature Espresso, this is where white florals and yellow stone fruit start to speak clearly.

Shorter shots mute them. Longer shots can thin the structure. Around 50 grams is the balance point.

Why around 25 seconds

Time is not the goal. Extraction is.

But around 25 seconds, at the grind that produces 50 grams from 19 grams, we consistently see:

• Balanced extraction

• Controlled acidity

• No harsh finish

If the shot runs in 20 seconds, you are usually under-extracting. Florals feel sharp. Sweetness drops.

If it pushes past 30 seconds, the finish can dry out. Structure becomes heavy.

25 seconds tends to land in the zone where clarity and sweetness meet.

What makes this recipe special

It is built for modern high-quality washed coffees.

We are not chasing heaviness. We are chasing transparency.

At 19–50–25:

• Florals stay intact

• Citrus carries through the entire sip

• Sweetness layers instead of spikes

• The finish remains long and clean

Under milk, the higher yield keeps the espresso defined. The shot does not collapse into bitterness. The sweetness integrates with the milk instead of disappearing.

How to dial it in

 

Start at 19 grams.

Aim for 50 grams in the cup.

Adjust grind until you land close to 25 seconds from first drip.

Taste and adjust from there:

• Sour and sharp → grind finer

• Dry and bitter → grind coarser

• Hollow → increase yield slightly

• Heavy and muted → extend yield toward 52–54g

Always taste before adjusting. Numbers guide you. The cup decides.

When it peaks

We recommend resting 12–18 days.

Week two to four after roast is where this recipe shines. The aromatics open up. The structure stabilizes. The finish stretches.

This is why we built Signature Espresso around this framework.

It is not extreme.

It is not trendy.

It is balanced, expressive, and built to win on a stage or perform every morning on your bar.