Brewing Guide · 05 of 06
Espresso Machine
Nine bars of pressure, balanced extraction, rich crema.
Best For
70/30 blend (espresso roast)
Total Time
30 sec
Difficulty
Advanced
Yields
1 double shot (40ml)
"Espresso pulls a concentrated, syrupy brew under 9 bars of pressure in 25–30 seconds. Our 70/30 Arabica-Robusta blend is calibrated for crema, sweetness and a clean finish."
The Recipe
At a Glance
Grind Size
Fine (espresso)
Ratio
1 : 2 (dose to yield)
Coffee Dose
18–20 g
Water
40 ml yield
Temperature
93°C
Brew Time
25–30 s
Step by Step
The Method
| # | Detail |
|---|---|
| 01 | Purge & wipeFlush the group head for 2 seconds to stabilise temperature. Wipe the portafilter basket dry. |
| 02 | Dose 18gGrind fresh - espresso shots lose 30% of their aromatics within 30 seconds of grinding. |
| 03 | Distribute & tampLevel the bed with a WDT tool or gentle tap. Tamp straight down with ~15 kg of pressure. Polish flat. |
| 04 | Lock & pullInsert the portafilter, place the cup, start the shot. First drips should appear in 7–10 seconds. |
| 05 | Watch the shotA good shot pours like warm honey - dark to amber to blonde. Stop at 40g yield (or 25–30 seconds). |
| 06 | Taste & adjustSour? Grind finer or pull longer. Bitter? Grind coarser or shorter. Aim for sweet-balanced. |
Pro Tips
Dial it in
- 01
Beans should be 7–21 days off roast for peak espresso performance.
- 02
Track shot time, dose and yield in a notebook - espresso rewards consistency.
- 03
Clean the group head daily, backflush weekly - old oils kill flavour.
Expected Cup
Flavor Profile
Caramel · Dark chocolate · Heavy body · Thick crema