Brew Guide: Espresso
- Dose: 20g
- Yield: 45.2ml
- Time: 30 seconds
- Grind: Fine
- Temp: 93.5°C
- Finely grind your coffee. You may opt to use what we recommend as a benchmark and fine-tune later on how coarse or how fine you need your coffee to be to achieve the taste that works for you.
- Make sure to evenly distribute the coffee in the portafilter before tamping.
- Give the coffee a good tamp. We recommend applying medium force while tamping, just enough that the coffee is not packed in too tight to avoid choking and not too loose to avoid channeling.
- Be sure to purge the grouphead prior to inserting the portafilter to remove any remaining particles under the shower screen.
- Insert portafilter and place your cup and scale underneath.
- Tare your scale and start the extraction. Be mindful in observing the time and volume altogether.
- Once the desired parameters have been reached, you can remove your cup and gently stir your espresso with a teaspoon.
- Breathe in the aroma, and enjoy!
