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!
