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Brew guide · 10 steps

Espresso

Equipment Portafilter, burr grinder, tamper, group head, warmed cups.

Espresso brew guide

Ratio 1:2
Dose
19gin
Yield
38gout
Time
23–28sseconds

A starting point, not a rule — every blend carries its own recipe on its page.

  1. Warm the cup. Coffee is always sensitive to abrupt changes in temperature, so we always recommend that you warm your cup.
  2. Prepare the portafilter. Clean and dry the basket before use.
  3. Grind and dose. We recommend a burr (rather than a blade) grinder where possible.
  4. Settle the coffee. Tap the portafilter twice on the counter; a small amount should sit above the basket edge.
  5. Level the coffee. Gently glide a finger across the surface without applying pressure.
  6. Tamp the coffee. Grasp the tamper and press down on the coffee with 30–40 pounds of pressure.
  7. Purge the group head. Wait a few seconds for water to flow before inserting the portafilter.
  8. Insert the portafilter. Start the timer the moment you start the group head.
  9. Watch the espresso. The whole extraction — start to finish — should take about 23–28 seconds.
  10. Taste and adjust. Under 20 seconds: grind finer. Over 30 seconds: grind coarser.