No.1 Espresso
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.
Coffee 18g
Water 36ml
Temperature 95°C
Grind Espresso/Fine Grind
![](http://www.baytowncoffeecompany.com/cdn/shop/files/WEB_Espresso_18gr_715x.jpg?v=1664812874)
The Grind
Remove the portafilter from the group head and dry with a towel. Grind your 18g of coffee to a fine consistency.
![](http://www.baytowncoffeecompany.com/cdn/shop/files/Espresso_grind_WEB_715x.jpg?v=1664801494)
Tamp
Put the coffee into the portafilter and tamp evenly with a medium-hard pressure. The ground coffee should be flat and level.
![](http://www.baytowncoffeecompany.com/cdn/shop/files/Espresso_rinse_group_head_WEB_715x.jpg?v=1664802222)
Rinse
Rinse the group head to remove any spent coffee that may have been left behind.
![](http://www.baytowncoffeecompany.com/cdn/shop/files/WEB_Espresso_715x.jpg?v=1664809743)
Begin Extraction
Insert the portafilter and begin extraction. The espresso should look thick and creamy as it begins to extract.
![](http://www.baytowncoffeecompany.com/cdn/shop/files/Espresso_extraction_WEB_715x.jpg?v=1664802404)
28 Seconds
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.
![](http://www.baytowncoffeecompany.com/cdn/shop/files/Espresso_cleaning_WEB_715x.jpg?v=1664809994)
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!