What you’ll need: Espresso Machine, Portafilter, Tamper, Dry Cloth, Cup, Digital Scale, Timer
⇒ 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 20g 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
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 46g 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.
⇒ 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