Espresso(double shot) 18.5g coffee, 37g water, ratio 1:2
Step 1
Preheat your cup, espresso prefers to be nice and cozy
Step 2
Remove portafilter from group head and place on scale to tare.
Purge your group head of water.
Step 3
Freshly grind (Like confectioners sugar) 18.5g of coffee into your portafilter
Step 4
Distribute the coffees with your finger around the outside working inward, until even or pilled in the center of the portafilter
Step 5
Place your portafilter on a clean/dry surface and place your tamper level on top of the grounds. Press straight down with about 20lbs of pressure, spinning the tamper at the end to polish the ground for even extraction.
Step 6
Insert portafilter into group head and start your shot.
Begin with around 5 seconds pre-infusion, and 25 second shot time for a total length of 30 seconds.
Step 7
Your shot should begin dark and towards the end, around 30 seconds, will begin blonding(turning yellow) and start to thicken. Stop the shot at this point.
Step 8
You should be aiming for around 2.5oz of espresso including crema.
Step 9
Knock espresso puck and clean portafilter, grouphead and steam wand.
Step 10
Make your favorite drink and Enjoy!