Espresso - Brewing Guide

STEP 1
Place your portafilter on a scale and tare the weight. 

STEP 2
Grind between 18-20 grams of fine coffee and place it in a clean portafilter. Proper grind is crucial, so please use the parameters in this guide to ensure you dial in the grind correctly. 

STEP 3
Distribute the coffee using the bottom of fingers to swipe coffee from side to side motions, then top to bottom motions. 

STEP 4
Tamp your coffee to create an even surface. There is no need to tamp too hard, tamp about 20-30 pounds of pressure. Now give the tamper a gentle spin to even the grinds in the portafilter. 

STEP 5
Purge your group head thoroughly and place the portafiler in the group head.

STEP 6
If your using a volumetric machine. Press the double shot option and ensure you pull 2 oz of coffee in a span of 25-30 seconds. If your machine pulled 2 oz in less than 25 seconds then you should redo with a finer grind size. If your machine pulled 2 oz in more than 30 seconds then you should redo with a courser grind size. 

Espresso - Brewing Guide

STEP 1
Place your portafilter on a scale and tare the weight. 

STEP 2
Grind between 18-20 grams of fine coffee and place it in a clean portafilter. Proper grind is crucial, so please use the parameters in this guide to ensure you dial in the grind correctly. 

STEP 3
Distribute the coffee using the bottom of fingers to swipe coffee from side to side motions, then top to bottom motions. 

STEP 4
Tamp your coffee to create an even surface. There is no need to tamp too hard, tamp about 20-30 pounds of pressure. Now give the tamper a gentle spin to even the grinds in the portafilter. 

STEP 5
Purge your group head thoroughly and place the portafiler in the group head.

STEP 6
If your using a volumetric machine. Press the double shot option and ensure you pull 2 oz of coffee in a span of 25-30 seconds. If your machine pulled 2 oz in less than 25 seconds then you should redo with a finer grind size. If your machine pulled 2 oz in more than 30 seconds then you should redo with a courser grind size.