Espresso Brew Guide

Small cup. Big flavour. A little dialling-in magic and a lot of satisfaction.

What You’ll Need:

• Espresso machine
• Portafilter
• Tamper
• Freshly ground coffee (fine, like table salt)
• Scales (optional, but helpful)
• Timer or built-in shot timer
• Your favourite cup

Coffee-to-Water Ratio:

• 18g of coffee in → 36g of espresso out
  That’s a classic 1:2 ratio — a double shot in around 25–30 seconds

Step-by-Step:

1. Preheat Your Machine & Portafilter
   Run a blank shot to heat everything up — a warm portafilter helps ensure a stable brew temp.
2. Grind & Dose Your Coffee
   Weigh out 18g of coffee into your portafilter (or adjust depending on your basket size). Distribute evenly with a shake or tool.
3. Tamp Firmly & Evenly
   Press down with steady pressure — firm, level, and confident. Aim for a polished puck.
4. Insert Portafilter & Start the Shot
   Lock in your portafilter and hit start. Begin timing immediately.
5. Watch the Shot Flow
   You’re aiming for a steady, syrupy stream — not too fast, not too slow. The sweet spot is around 25–30 seconds to yield 36g (or about 1.5 oz).
6. Taste & Adjust
   Like goldilocks, espresso needs to be just right. Too fast = sour. Too slow = bitter. Adjust grind size or dose as needed.

Pro Tips:

• Clean your grouphead before and after each brew. It makes a difference!
• Use filtered water if you can — it protects your machine and keeps the flavour clean.
• Pull a shot straight into a preheated demitasse for extra cosiness.