Master The Espresso

Great espresso is all about balance - fine grind, 1:2 ratio, and a 25-30 second pull. The goal? Smooth, bold, and layered with crema. Dial in, taste, tweak, repeat. Because good espresso isn't just made-its crafted.

Preparing the Portafilter

Step 1

  • Use 18-22g of fresh coffee for a single or double shot.
  • Evenly distribute coffee grounds before tamping-no clumps= no channeling.

Pro Tips!

  • Fresh is Best! - Freshly roasted whole bean coffee takes your coffee game to a whole new level and taste! Make sure to check for roasted dates!
  • Weigh it! - Precision is key. A scale makes all the difference.
  • WDT tool? - It's like a magic wand for even extraction.
TAMP LIKE A PRO

Step 2

  • Apply consistent, firm pressure- straight down, no tilts.
  • The goal? A level puck for an even water flow.

Pro Tips!

  • Don't Hulk-smash - Just enough to create resistance.
  • Flat & Even - If it's crooked, your shot will be wonky.
Shot O' Clock

Step 3

  • Aim for a 1:2 ratio (e.g 18g coffee → 36g out)
  • Shot Time: 25-30 seconds for liquid gold.
  • A handy dandy, coffee scale will help you dial in your shots - even better if it comes with a timer!

Pro Tips!

  • Flowing Too Fast? - Grind to finer setting. (e.g You reached 36g within 10 seconds... oi...)
  • Flowing Too Slow? - Grind to coarser setting. (e.g It took an eternity of 50 sec to reach 36g)
  • Crème De la Crème - Crema check! Thick, golden and velvety rich crema = chefs kiss. This is where freshly roasted beans shines!