HOW TO BREW
ESPRESSO
EQUIPMENT:
Espresso machine
Grinder
Tamper
RECIPE:
Dose: 20-25G
Yield: 46-52G
Process: 26-32s
TIPS: If your espresso is coming out too slowly or tastes overly bitter, it’s likely a sign your grind is too fine or your dose is too high. Adjust by coarsening the grind slightly or reducing your coffee dose by 1–2g.
If you're after a stronger, more intense cup, try increasing your dose slightly (e.g., 20g instead of 18g) or extending the shot time by a few seconds until you find a flavour profile that suits your taste.
Espresso is a wonderful and very easy way of making coffee at home. The espresso, due to it being a high-pressure brewing method with a short extraction time, produces a rich and concentrated cup which many drinkers find more pleasant under milk than other filter-style brewers.
INSTRUCTIONS:
- Preheat your espresso machine and portafilter to ensure consistent temperature throughout the brew.
- Use a fine grind size, around the texture of table salt. Aim for 18–20 grams of coffee.
- Place the coffee into the portafilter and evenly distribute it to avoid channeling during extraction.
- Apply even, level pressure with a tamper to create a flat, compressed puck.
- Lock the portafilter into the machine, start the extraction, and aim for a 25–30 second shot time, yielding about 36–40 grams of espresso.
- Close your eyes. Take a sip. Repeat.
Espresso is a wonderful and very easy way of making coffee at home. The espresso, due to it being a high-pressure brewing method with a short extraction time, produces a rich and concentrated cup which many drinkers find more pleasant under milk than other filter-style brewers.
EQUIPMENT:
Espresso machine
Grinder
Tamper
RECIPE:
Dose: 20-25G
Yield: 46-52G
Process: 26-32s
TIPS: If your espresso is coming out too slowly or tastes overly bitter, it’s likely a sign your grind is too fine or your dose is too high. Adjust by coarsening the grind slightly or reducing your coffee dose by 1–2g.
If you're after a stronger, more intense cup, try increasing your dose slightly (e.g., 20g instead of 18g) or extending the shot time by a few seconds until you find a flavour profile that suits your taste.
Espresso is a wonderful and very easy way of making coffee at home. The espresso, due to it being a high-pressure brewing method with a short extraction time, produces a rich and concentrated cup which many drinkers find more pleasant under milk than other filter-style brewers.
INSTRUCTIONS:
- Preheat your espresso machine and portafilter to ensure consistent temperature throughout the brew.
- Use a fine grind size, around the texture of table salt. Aim for 18–20 grams of coffee.
- Place the coffee into the portafilter and evenly distribute it to avoid channeling during extraction.
- Apply even, level pressure with a tamper to create a flat, compressed puck.
- Lock the portafilter into the machine, start the extraction, and aim for a 25–30 second shot time, yielding about 36–40 grams of espresso.
- Close your eyes. Take a sip. Repeat.
TIPS: If your espresso is coming out too slowly or tastes overly bitter, it’s likely a sign your grind is too fine or your dose is too high. Adjust by coarsening the grind slightly or reducing your coffee dose by 1–2g.
If you're after a stronger, more intense cup, try increasing your dose slightly (e.g., 20g instead of 18g) or extending the shot time by a few seconds until you find a flavour profile that suits your taste.
