Brew Guide

Espresso

Coffee

20 g

Yield

45 ml

Brew Time

0:30

1

Set your grinder to fine and start grinding.

2

Evenly distribute the coffee in the portafilter before tamping.

3

Tamp coffee with moderate pressure.

Tips: Packing it too tight will cause choking, packing it too loose will cause channeling.

4

Purge the grouphead before inserting the portafilter. This will remove any remaining particles.

Insert the portafilter and position your cup and scale beneath it.

5

Tare your scale and start the extraction.

Observe the time and volume altogether.

6

Once you've reached the desired parameters, remove your cup and gently stir your espresso.

Breathe in the aroma, and enjoy!

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