As a beverage, espresso is a concentrated form of coffee brewed with high pressure, hot water and finely ground coffee beans. Espresso is thicker than regular coffee and has a layer of “crema” on top, which results from air bubbles mixing with the coffee’s oils.
Step 1: Remove portafilter, empty portafilter and wipe out any grinds.
Step 2: Flush and rinse the grouphead.
Step 3: Place the portafilter on the scale and tare.
Step 4: Add 18g of coffee ground for espresso to the portafilter, even out the coffee bed by tapping the sides or swiping sideways to ensure even distribution. Do not push down.
Step 5: Tamp the coffee bed evenly and firmly on a flat surface. (Keep the tamper perpendicularto the portafilter to ensure a level tamp. Unlevel tamps can lead to channelling)
Step 6: Put your scale on the driptray and tare your cup.
Step 7: Insert portafilter into the grouphead and brew immediately, measure the beverage weight and stop at a yield of 45g. (Note: Aim for shots to run between 25–30 seconds. If shots run longer or shorter than ideal brew time, adjust grind size.)
Step 8: Knock out used puck.
Step 8: Flush and rinse the grouphead.
Pour into the cup and enjoy!
