18g
Fine
75g
36g
32-38 secs
93-95°C
Step-by-Step Instructions
- Ensure espresso machine and portafilter have fully warmed up.
- Dial in rested coffee with a desired espresso grind while flushing some coffee through the grinder to warm up the burrs slightly.
- Get your scales ready, place portafilter on top and tare scale. Grind 18g of coffee, distribute grinds evenly and tamp lightly. You shouldn’t need to use a lot of force.
- Lock the portafilter into the espresso machine. Place the scale and cup onto the driptray and tare.
- Start timer and watch for the consistency of your espresso shot. At 8-10secs you should have a dark, then golden caramel trail to start with, that changes to an orange flow.
- When flow turns yellow, it’s time to stop the extraction. Your shot should run for at least 30 sec for a total espresso weight of 36g.
- You should have a syrupy and rich espresso with a lot of depth. You can check the ‘legs’ on the side of the cup as you would for wine, for an indication of a good shot espresso extraction.
Pro Tips
- Grind size particles should feel like fine sand.
- Use the right water. For the best espresso extraction and maintenance of your machine, filtered and softened water is best, especially for commercial machines.
- If your brew is too slow, intense or bitter, use a coarser grind. If it’s too quick, tasting thin or sour, use a finer grind.
- This espresso guide is for a medium roast development on a 9bar pressure. It should produce a sweet, well balanced shot. For a lighter roast we advise using a 6bar pressure, water temp of 95° and 40 sec shot time. For a darker roast, 9 bar, 92° water tamp and 28-30 sec shot is best.
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