- Use a suitable dose for your basket size (e.g., 20g).
- Tare your portafilter on a scale with 0.1 accuracy.
- Grind coffee into the portafilter.
- Check the dry weight to match your basket size precisely.
- Adjust the coffee amount using a clean spoon if needed.
- Distribute the coffee by gently hitting the portafilter or using a distribution tool.
- Tamp the coffee evenly with the right-sized tamper.
- Flush the group head just before pulling the shot.
- Lock the portafilter and start the extraction (use a timer if necessary).
- Place cups on the scale and tare it to zero.
- Aim for the desired yield (e.g., 40-48g with a 20g dose).
- If the espresso is sour, lacking sweetness, or salty, increase the yield.
Remember to adjust the process according to your specific machine and preferences.
- Brewing Method
- Espresso
- Coffee Weight
- 20g in 20g basket
- Grind
- Fine
- Brew Ratio
- 1:2 – 1:2.4
- Water Temperature
- 93.5 – 95.5°C
- Brew Time
- 25 – 32 seconds
- Beverage Yield
- 40 - 48g
- TDS
- 8.5 — 10ppm
- Extraction
- 19.5% — 21%
