Follow this step by step guide to make the perfect esprsso coffee.
You will need:
Espresso machine
Tamper
Weigh scales
A timer
We recommend using VST or IMS baskets – the metal
filter dish that slots into the overall ‘portafilter’
coffee machine handle.
Wipe clean your portafilter and flush your machine for 1-2 seconds
This ensures all previous ground are gone and make your coffee taste clean and fresh.
Weigh 18.5 grams in to your portafilter and tamp
down. This means compressing the coffee grounds to promote even extraction. You can do this by using a tamper.
Push down applying firm but even/level
pressure (try and be consistent with how firm you tamp as this will affect the extraction).
lock the portafilter handle in place.
Put a heated cup on your scales (if using) and
place under the locked-in portafilter.
Start extraction.
25-30 seconds should be about right.
Stop extraction when you have reached the desired output (double the amount of the ground coffee 37g).
Lighter roasts may need a little more water and
darker roasts less.
It’s a good idea to experiment with
the ratio and timing until you find the espresso that’s right for you.
When brewing espresso we recommend you start with a 1:2 ratio and then adjust that balance to suit your taste.