What you'll need
- Espresso machine
- Grinder
- Tamper
- Dry cloth
- Paint brush
Recipe
- 20g – 22g coffee (depending on the size of your basket). Always use the double spout and split your shot into two cups, or for a strong brew, use a double shot in a single cup.
- Total brew time:25 – 30 sec
- Grind size:fine setting
Method
- Fill tank with fresh water and turn on. Ensure portafilter is sitting in the group head to warm.
- Place portafilter on scales and tare to zero.
- Grind coffee straight into portafilter basket. Place on scales to check dose. Top up or remove coffee if needed.
- Level off coffee or collapse to create a level bed. Tamp your coffee flat.
- Wipe any residual coffee from basket rim or lugs with your hand before locking into group head.
- Extract coffee and start your timer. Take note of drop time and how your pour behaves.
- Your coffee should appear after 5 - 9 seconds. If it appears before this, the grind is too coarse. If your coffee struggles to pour, the grind is too fine.
- Once the coffee appears, it should be dark in colour, have some resistance and pour in two straight lines
- Around the 25 – 30 second mark, when the stream.appears watery, cut off the extraction. Each cup will yield 25 - 35ml espresso.