Espresso.
A concentrated shot extracted under pressure. Espresso reveals the depth and balance of a coffee in a small, powerful cup.
Brews in 30 seconds
Step 01. Grind.
Carefully weigh out 18g of ground coffee or whole beans. If using beans, grind fine.
Step 02. Dose.
Add the ground coffee into a clean, dry portafilter, making sure it's level. Tamp firmly and evenly.
Step 03. Extract.
Briefly purge the group head with hot water, then lock in your portafilter.
At the same time, start both the shot and your timer. You’re aiming for 36g of output in 30 seconds (although you can of course adjust this to taste). Use a scale to stop your pour at 36g.
Step 04. Taste and adjust.
Take a sip.
You’re looking for a balance of sweetness, acidity and body.
