Espresso Brewing Guide

Espresso is coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.

  1. Place portafilter on a scale and tare the weight
  2. Purge grouphead thoroughly with hot water
  3. Grind is crucial to a balanced espresso, in general, the grind ought to be quite fine
  4. For double shot, grind 18–21 grams of coffee into basket and distribute evenly
  5. Place portafilter on a clean, flat surface and position tamper level on top of the grounds
  6. Apply pressure downward, then give tamper a gentle spin
  7. Position the portafilter in the grouphead and start shot into preheated ceramic demitasse
  8. Near 30 second mark, extraction will end, causing the shot to thicken and start “blonding” - stop just as this process begins
  9. Either stir first or sip immediately (this is up to you) and enjoy!

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