Brew Guides Just For You
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01.
Grind your coffee fresh, using a conical or flat burr grinder. You want to aim for a fine grind size, similar to fine sand. It is important to note that your particle size will control the overall time of the extraction.
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02.
Remove the handle from your espresso machine, and purge a small dose of water (30ml). Make sure the handle is clean and dry and then dose your ground coffee, using a gram scale for accuracy. Be sure to check the correct dose for the machine. Our recommendation is 21g for a double espresso or 14g for a single. |
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03.
Carefully distribute and collapse the ground coffee so you end up with a flat coffee bed and then tramp this down evenly (180* flat plane). For more on distribution methods / tamping check google (keywords: collapse, distribution, grooming, tamp methods). |
04. Lock the handle into the espresso machine and place two cups under the spouts, on top of the gram scale. Tare the scale and start the extraction.
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05. During extraction the espresso should have a thick syrupy consistency as it pours. You are aiming for an end weight between 44g and 46g for a double espresso and an extraction time of 26-28 seconds.
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Coffee Vol : 14g | 21g
Water Temp : 93*C | 93*C
Extraction Time (+-2s) : 0:26 | 0:28
Bloom Time : 0.30 | 0.40
Espresso Vol : 22g | 45g
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