Brew Guides
Espresso
Brew time: 25-30 seconds | Produces: 38g extracted espresso
Remove portafilter from your machines group head.
Purge the group head with hot water (5 seconds).
Place portafilter on digital scales and tear.
Add 19g of the finely ground coffee into the basket (perfect balance for our coffees).
Distribute the coffee evenly by gently tapping the sides of the portafilter, try avoid touching the coffee with your fingers.
Wipe off any excess coffee around the brim of the basket.
Place the portafilter on a flat, clean surface and use your coffee tamper to apply pressure evenly from top down.
You don’t need to apply lots of pressure, just enough to ensure that the coffee is nicely compacted, finish by rotating the tamper head (evens the top surface for better extraction).
Place scale and cup under the grouphead you will be using.
Insert portafilter into espresso machine, start timer and begin your extraction.
Your extracted espresso shot should weigh 38g which should take between 25-30 seconds. Please note – you may have to adjust grind to be more course (if shot is taking longer than 30 seconds to pour) or to be more fine (if shot is taking less than 25 seconds to pour).
Remove portafilter from your machines group head.
Purge the group head with hot water (5 seconds).
Place portafilter on digital scales and tear.
Add 19g of the finely ground coffee into the basket (perfect balance for our coffees).
Distribute the coffee evenly by gently tapping the sides of the portafilter, try avoid touching the coffee with your fingers.
Wipe off any excess coffee around the brim of the basket.
Place the portafilter on a flat, clean surface and use your coffee tamper to apply pressure evenly from top down.
You don’t need to apply lots of pressure, just enough to ensure that the coffee is nicely compacted, finish by rotating the tamper head (evens the top surface for better extraction).
Place scale and cup under the grouphead you will be using.
Insert portafilter into espresso machine, start timer and begin your extraction.
Your extracted espresso shot should weigh 38g which should take between 25-30 seconds. Please note – you may have to adjust grind to be more course (if shot is taking longer than 30 seconds to pour) or to be more fine (if shot is taking less than 25 seconds to pour).
