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.
- Grinder with espresso setting
- Portafilter (standard or bottomless)
- Portafilter Basket
- Espresso Machine
- Scale and Timer
- RATIO: 1:2.1
- YIELD: 30g (+/-)
- EXTRACTION: 0:30 (+/-)
Dose coffee into portafilter.
Double check dose by weighing.
Groom/distribute until bed of coffee is as even as possible to promote even extraction and prevent channeling.
Tamp as evenly as possible to ensure a flat, even bed; 30lbs of pressure is ideal for consistency and to prevent channeling.
Insert portafilter into espresso machine, place mug on scale, and start pulling shot.
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.