Espresso Brew Guide
Equipment and Ingredients
- Espresso Machine
- Coffee beans (freshly roasted)
- Grinder
- Digital scale
- Water (filtered)
- Mug or Cup
With this recipe, we’re aiming to extract the espresso in 28-32 seconds with a total espresso weight of 36g (1:2 ratio)
- Coffee to water ratio: 18:36g (1:2)
- Coffee: 18g (fine grind)
- Water: 36g
- Extraction time: 28-32 seconds
- Temperature for coffee extraction: Between 93-96 degrees.
1. Take the portafilter out of the machine and ensure its clean
2. Run some water through the machine to warm the grouphead and handle
3. Place the portafilter on the scales and tare
4. Dose 18g of freshly ground coffee into the handle and distribute the coffee evenly in the basket
5. The coffee grind size should be fine (icing sugar)
6. With the edge of the portafilter handle on the counter (or tamping mat), use your body weight to gently tamp and evenly distribute the ground coffee in the basket.
7. Clean the rim of the handle with your hand making sure there is no loose coffee outside of the basket
8. Twist the portafilter into the group head
9. Place coffee scales and a cup under the spouts
10. Press the double shot button and start the timer
11. With this recipe, we’re aiming to extract the espresso in 28-32 seconds with a total espresso weight of 36g (1:2 ratio)
12. If the espresso extracts shorter than 28 seconds, the coffee is too coarse. Adjust the grind size to make the coffee finer
13. If the espresso extracts longer than 32 seconds, the coffee is too fine. Adjust the grind size to make the coffee coarser
15. Let it drip to 36 grams
16. Stir the espresso
17. Enjoy
Tips for Optimization
To keep your machine in really good condition and your coffee tasting at its best, it is essential that you fully clean your machine daily.
Between each grind adjustment, grind off some coffee to ensure all the coffee is the new desired size.