Make sure your machine has been turned on for at least 10 minutes
This makes sure that all components are hot and ready to extract a great cup of coffee
Place the previously cleaned and dried portafilter on the scale and set it to 0 (tare the scale)
If this is your second shot, make sure to remove any coffee residue and oils from the portafilter
Weigh and grind 18g of coffee
The grind for espresso is very fine but it is still granular, if your grind has the consistency of powdered sugar is it likely too fine.
We suggest grinding finer than usual for this coffee.
Evenly distribute the ground coffee inside the portafilter
The goal is to create a nice levelled surface so that the water can pass through the coffee evenly.
Place the portafilter on a flat surface and tamp the coffee pressing firmly down so that the weight is evenly distributed over the coffee
You don't need to tamp too hard, just enough to seal the coffee
Before inserting the portafilter into the grouphead, purge a few seconds worth of water
This will heat up the grouphead properly
Make sure to gently insert the portafilter so as not to create cracks in the puck
A crack will influence the uniformity of the extraction and affect the taste of the espresso
Place a cup on a digital scale and place them both underneath the portafilter
Make sure to tare the scale at this point
Start the brewing process and start a timer at the same time
We're looking to have an espresso yield of 45g and a total extraction time of 30s.
If the extraction takes more than 30s, grind coarser; If the extraction takes less than 30s, grind finer.
We are using a higher than usual coffee to water ratio here. This will bring a lively acidity and fruitiness to your espresso, while avoiding astringency or bitterness.
Enjoy your espresso!
Remove the portafilter from the grouphead and knock out the puck.
Wipe the basket clean.
Purge the grouphead with hot water for 3 seconds.
You're now ready to start brewing espresso again.