Espresso Brew Guide
The espresso machine creates a rich, sweet and full bodied cup. The key to espresso is consistency, and using a high quality grinder.
Preheat machine until water temperature reaches 93 degrees.
2. Prepare Portafilter
Remove portafilter and flush grouphead. Empty portafilter and wipe out any grounds.
3. Weigh & Dose
Weigh an 18g dose and ensure even distribution throughout basket
At 4 minutes, break the crust by pushing spoon across the surface of the crust 3 times, while further assessing the wet aroma for 5 seconds.
5. Lock & Brew
Insert portafilter into grouphead and brew immediately, allowing a yield of 36g. Aim for shots to run between 25–30 seconds. If shots run longer or shorter than ideal brew time, adjust grind.
Clean machine meticulously before next use.