Espresso

How to Brew:

1.      Preheat Your Machine: Before you start brewing, make sure your espresso machine is fully preheated. Run hot water through the portafilter to warm up the machine and portafilter. This ensures your shot maintains the right temperature.
 
2.      Grind the Beans: Grind your coffee to a fine consistency—similar to powdered sugar or table salt, but slightly finer. We recommend about 18/19g of ground coffee in/ 50/60g out.
 
3.      Dose the Grounds: Transfer the ground coffee into the portafilter basket. Distribute it evenly & make sure there are no gaps or clumps. Consistency is key here for a uniform extraction.
 
4.      Tamp the Grounds: Using a tamper, Press down with firm, even pressure. (Don’t skimp out here) to compress the coffee grounds evenly. A flat, level tamp ensures uniform extraction & prevents channeling, which can affect the taste.

5.      Lock the Portafilter: Attach the portafilter to the group head of your espresso machine. Start the shot immediately after locking it in to avoid uneven extraction.

6.      Monitor the Shot: As a general rule an Espresso shot will take about 25-30 seconds to pull. The liquid should flow smoothly with a golden color & a thick crema on top. If your shot is pulling too fast or too slow, you may need to adjust the grind size.
 
7.       Enjoy the Espresso: Once the shot is complete, remove the portafilter & discard the grounds. Drink it straight, or make a Latte, or whatever else you’re craving. Just enjoy the damn thing.