- Start with a dose suitable for your basket size (we recommend a 20g basket).
- Tare your portafilter on a scale with 0.1 accuracy
- Grind coffee into your portafilter
- Check the dry weight of your coffee, you should aim for an exact weight to match your basket size
- If you have too much coffee use a clean spoon to meet the desired weight
- If the amount is less than desired, add more
- Distribute your coffee by hitting your portafilter gently twice or use the distribution tool
- Tamp your coffee with the right size tamper as even as possible
- Flush your group head just before pulling the shot
- Lock your portafilter and start your extraction (start a timer if your machine doesn't have one)
- Put cups onto your scale and tare to zero
- Aim for the desired yield (with a 20g dose, our range is 40-48g of beverage)
- If your espresso is sour, lacking sweetness, or salty you need to increase your yield
If your espresso is bitter, drying, and empty you need to decrease your yield It is more important to keep the ratio than to keep time, so use scales as often as you can. We recommend using VST precision baskets
- 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%
