STEP 1

Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare the weight

Purge your grouphead thoroughly with hot water.

espresso-step-2-634c5fb8674b0d4a8ff47563

STEP 3

Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated ceramic demitasse.

Image by Akemy Mory

STEP 2

For a double shot, grind between 18–21g of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso.Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base apply pressure downward. You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly.

Image by Noora AlHammadi

STEP 4

The shot should start with a slow drip, then develop into a gentle, even stream. Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.

Image by Louis Hansel

ESPRESSO