Espresso

BREWING GUIDE
Step 1

Remove the portafilter from the espresso machine. Put it on a scale and tare the weight.

Step 2
Step2

Rinse the grouphead with hot water

Step 3
Step2

The perfect ratio for Espresso is 1:2, which means to 1 part of coffee, add 2 parts of water. If your machine is adjusted to let out 20ml water per small shot, use 10g of coffee.

In this case use 20g of coffee for or a double shot .Put the coffee in the portafilter.

Step 4

Distribute the coffee – swipe with a finger across it. Alternate sides in a series of 90 degree increments.

Step 5
Step5_1

Place your portafilter on a flat surface and position your tamper on top of it.

Step5_1

 

Remove the tamper and see if the surface of the coffee is flat. If it isn’t knock softly on the elevated coffee side of the portafilter.

 

Put the tamper back in and press. Don’t press too hard, just enough to seal the coffee evenly. 30 pound of pressure should do it.

 Step5_3

Step 6

Spin the tamper. This will smoothen the surface and guarantee a more even extraction.

Step 7
Step7

Put the tamper back in and press. Don’t press too hard, just enough to seal the coffee evenly. 30 pound of pressure should do it.

Step 8
Step8

If prepared correctly, the espresso starts with a slow drip, and then develop an even stream.

After about 30 seconds, the extraction will end. This causes to stream to thicken or turning yellow.

Stop the shot, when this process begins.

This process takes a lot of training.

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