Your comprehensive field guide for how to brew the perfect Espresso
Espresso produces a rich & concentrated shot with a thick, luxurious body. Flavours are amplified & leave a strong, lingering aftertaste.
Grind Espresso/Fine Grind
Remove the portafilter from the group head and dry with a towel. Grind your 18g of coffee to a fine consistency.
Put the coffee into the portafilter and tamp evenly with a medium-hard pressure. The ground coffee should be flat and level.
Rinse the group head to remove any spent coffee that may have been left behind.
Insert the portafilter and begin extraction. The espresso should look thick and creamy as it begins to extract.
The overall time of the extraction should be 28 seconds (+/- 5 seconds), any faster or slower and the grind will need to be adjusted. Total weight of the espresso should be 36g.
Time to Serve
Remove the portafilter, knock out the spent coffee, wash the portafilter and wipe clean and place back in the group head. Serve and Enjoy!