BREW GUIDES
Espresso — the loud one.
Nine bars of pressure, twenty-five seconds of patience. The shot is where every other coffee method starts.
- Ratio
- 1:2 (in:out)
- Coffee
- 18g coffee in
- Water
- 36g espresso out, in 25-30 seconds
- Grind
- Fine — like flour. Dial in by a tenth of a notch at a time.
Method
Pre-heat the machine.
A cold espresso machine pulls a cold shot. Run a blank shot of water through the group head to warm it, then dry the basket.
Dose and distribute.
Dose 18g of coffee into the portafilter basket. Distribute evenly — a small distribution tool (or a careful tap-and-shake) prevents channeling.
Tamp level.
Tamp with steady downward pressure (around 15kg of force, but the feel matters more than the number). The puck should be flat and level — any tilt creates a fast channel on the low side.
Pull the shot.
Lock the portafilter in, place a warmed cup underneath, and start the shot. Aim for 36g of espresso out in 25-30 seconds. Faster than 22s, grind finer; slower than 32s, grind coarser.
Read the shot.
A healthy shot pours like warm honey, starting dark and brightening to a hazel crema. If it gushes pale and watery, the grind is too coarse. If it drips inkily and won't move, too fine.
Serving
Drink within 30 seconds — espresso loses its top aromatics quickly. Pair with a cold sparkling water on the side.