• 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.

  • 1. Preheat

    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

  • 4. Tamp

    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.

  • 6. Clean

    Clean machine meticulously before next use.