BREWING AN ESPRESSO

Espresso makes the world go round! There’s nothing like 9 bars of pressure forcing out a perfect shot of espresso – sweet, with a slightly sour crema. Whether you’re taking it to the next level and and crafting lattes, or pouring cappuccinos, the most important part is the espresso.

Things to keep in mind:
We recommend a 1:2.1 ratio.
We’re working with parameters – if your recipe is not within parameters, adjust your grind. If your recipe is within parameters; taste the shot. If it doesn’t taste ideal, diagnose defects and adjust accordingly. Need help with extraction? Refer to our extraction guide reference HERE.

EQUIPMENT:

  • Grinder with espresso setting
  • Portafilter (standard or bottomless)
  • Portafilter Basket
  • Espresso Machine
  • Scale and Timer
  • Mug

GRIND:

METHOD:

  • RATIO: 1:2.1
  • YIELD: 30g (+/-)
  • EXTRACTION: 0:30 (+/-)

Step 1

Dose coffee into portafilter.

Step 2

Double check dose by weighing.

Step 3

Groom/distribute until bed of coffee is as even as possible to promote even extraction and prevent channeling.

Step 4

Tamp as evenly as possible to ensure a flat, even bed; 30lbs of pressure is ideal for consistency and to prevent channeling.

Step 5

Insert portafilter into espresso machine, place mug on scale, and start pulling shot.

Step 6

Weigh shot during extraction, stop shot at 30g of weight, within the window of 0:30 seconds of extraction. Keep in mind: Extraction window and final weight of shot will vary depending on your dose within the 1:2.1 ratio.

Step 7

Enjoy!

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