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Brew Guide: Espresso
The method of choice for many who enjoys a sweet and balanced espresso, as well as those who yearn for that cup of cappuccino as part of your morning routine. Making espressos can be challenging, even frustrating at times but we hope the following guide will remove many of the confusions and pitfalls, and get you closer to that cup of enjoyment.
dose
18g for a double espresso
brew weight
42g
grind
Very fine - adjust to brew time
filter basket
18g or 20g basket, precision baskets preferred for consistency
water pressure
8.5 - 9 bars
water temp
92-94 degrees celsius
water quality
Soft water, our local tap water is great but filtered water will be preferred
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
STEP 11
STEP 12
Step 1: Remove the portafilter and wipe clean the basket
Step 2: Ensure that the basket is clean and dry before dosing
Step 3: Place the portafilter on a weighing scale, tare and zero
Step 4: Grind and dose the coffee directly into the portafilter or into a cup for transfer
Step 5: Weigh out the amount of coffee dosed, in our example, we start with 18g
Step 6: Distribute the grounds evenly around the basket by tapping the front of the portafilter
Step 7: Use a tamper and apply an even & consistent pressure on the basket
Step 8: Swiped clean any loose grounds from portafilter; the coffee puck should be smooth and level
Step 9: Flush the group head before inserting your portafilter
Step 10: Lock in the portafilter to your espresso machine
Step 11: Position a weighing scale and position your cup(s) on it before pulling your espresso
Step 12: Stop your shot based on the target weight, in this case, 42g. Enjoy!
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