What You Need

• Espresso Machine
• Burr Grinder
• Tamper
• Timer
• Scale
• 19-21g Coffee

 

Basic Parameters

• 19-21g Coffee
• Very fine grind
• 36-42g Yield
• 28-36s  Brew time

 

Method Highlights

Brewing sweet and balanced espresso takes careful attention and knowing how and when to make adjustments. The important variables to consider are coffee weight, grind size, brew time, and shot volume. The age of the coffee is also an important factor, and we have found that our espresso typically tastes best 7-14 after its roast date.

 

How to Brew

Step 1
Place your clean portafilter onto the scale and zero it out.

Step 2
Grind 19-21 grams of coffee into the portafilter.

Step 3
Distribute the coffee evenly using your finger.

Step 4
Resting the portafilter on a level surface, tamp firmly and evenly.

Step 5
Lock the portafilter into the espresso machine and place a cup onto a scale underneath.

Step 6
Activate the group head and stop once the espresso volume reaches 36-42g.

Notes
If the shot pulled too quickly, consider tightening the grind. If the shot pulled too slowly, try a courser grind setting.