Espresso

Step 1 – Preheat
Preheat your espresso machine, portafilter, and cup by running hot water through them. This ensures stable brewing temperature.

Step 2 – Measure & Grind

• Use 18–20 g of coffee for a double shot.

• Grind very fine (similar to table salt).

Step 3 – Dose & Distribute

• Place ground coffee in the portafilter basket.

• Gently shake or use a distributor tool to spread grounds evenly.

Step 4 – Tamp
Tamp firmly and evenly with about 30 lbs of pressure.
The coffee bed should be level to ensure even extraction.

Step 5 – Insert & Brew

• Lock portafilter into the group head.

• Start extraction immediately.

• Aim for 36–40 g of espresso yield in 25–30 seconds.

Step 6 – Serve & Enjoy

• Espresso should have a rich crema on top.

• Taste and adjust grind or dose if shot runs too fast (under-extracted) or too slow (over-extracted).