Espresso Brew Guide

Method

1. Remove the portafilter from the grouphead. Place on a scale and tare.
2. Dose and grind between 18-21 grams of coffee into the basket. If you do not have a grinder, dose the same amount of finely ground coffee.
3. Gently distribute the coffee so that the bed is as flat as possible.
4. Place the portafilter on a flat surface. Use your tamper to apply pressure downward. Just enough to compact the coffee, no excess force needed.
5. Insert the portafilter into the machine’s grouphead and brew.
6. Your coffee should start slowly and then develop into an even stream. As the shot develops, the color will continue to lighten. At around 30 seconds, the shot will start to “blonde,” or turn yellow in color. This indicates the end of your espresso’s extraction.

Notes:

If you have a grinder at home, you may adjust the grind size to fine-tune the taste and brew time. 

If your shot is blonding too quickly, adjust to a finer grind. If your coffee is taking too long to blonde, adjust to a coarser grind.

The end result should be an espresso shot with a volume of 1.5oz to 2oz.