Learn how to pull the perfect shot of espresso with help from our top baristas.
Espresso Brew Guide
18g coffee in
40g coffee out
Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare the weight.
Purge your grouphead thoroughly with hot water.
Grind 18g of coffee in to your basket. The proper grind is crucial to a balanced, delicious shot of espresso. If your shot is running on too long on time it will be over extracted and will need to be made coarse
Distribute the coffee by gently tapping the basket, spreading the grinds equally across the basket. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, and so on).
Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Tamp the coffee from a 90 degree angle applying 30 pounds of pressure. Try to be consistent with the pressure each time.
Purge your grouphead to get rid of any excess coffee that may be in there from the previous shot.
Position the portafilter in the grouphead and start your shot. We are looking for a total time of 28 seconds with 40 grams of coffee extracted out.
If your shot has ended too short (high teens or low twenties) it will need to be made finer so the water will take longer to pass through the coffee ; on the other side of that if it is too long (high thirties) the grind size need to be made coarse as the size is too small causing the water to pass through at a slower rate than we want to adjust just turn the grinder to the left to loosen the burrs and start again.
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