STEP 1

Ensure your espresso machine is up to the correct temperature (90-94 C). Flush out of the group head for 2 to 3 seconds to expel any of the previously brewed coffee.

STEP 2

Discard the previous puck into the knock box. Then clean and dry the basket with a towel.

STEP 3

Weigh the portafilter on a weighing scales and tare the scales to zero. Then, grind 18g of finely ground coffee into the basket. Weigh the portafilter again to ensure the correct amount is in the basket.

STEP 4

Level out the grinds, and tamp firmly and evenly. The tamp should be firm but ensure you do not compact the grinds too much. Wipe around the edges of the basket to ensure no stray grinds are in the machine.

STEP 5

Place the portafilter carefully into the machine, ensuring not to disrupt the coffee bed.

STEP 6

Add your cup below, place it on an espresso scales and tare that scales out also.

STEP 7

Start brewing. We mostly aim for a 1:2 (coffee:water) ratio for our espressos. Therefore, we need 36g of espresso in our cup when we finish brewing. We advise to stop the brewing process once there is 33 or 34g of espresso in the cup. This will quickly add up to the ideal amount.

STEP 8

The brewing process should take between 25 and 32 seconds depending on the coffee you are brewing. If the coffee tastes sour, you can make your grind setting finer. If it tastes bitter, try making the grind setting coarser.