Espresso
Espresso is an iconic brewing method. It can be the star of the show as a stand alone shot and it also opens up another beverage dimension in lattes, americanos, or as an ingredient in signature drinks. Espresso can take you on a full journey to flavor town; a starting recipe is the best GPS to get you there.
Jenna, National Wholesale Education Manager, NYC
Gather your supplies
We use a 1:1.5-2.5 coffee-to-water ratio; our recipe makes 36 grams of espresso
- 18 grams of fresh-roasted, whole-bean coffee
- Espresso grinder
- Espresso machine
- Tamper
- Rag
- Gram scale
Grind Size
01
Grind Coffee
Grind 18g of coffee using an espresso grinder.
We're using a dosing funnel to keep the coffee in our portafilter, but this is an optional tool!
02
Distribute Coffee
Distribute your espresso to ensure a level, even brew bed.
03
Tamp Coffee
Tamp your espresso. Make sure that your tamper is level and that you apply force evenly. Press down until you feel resistance from the counter.
04
Clean Station
Clear a small amount of water through your grouphead, ensuring its cleanliness. Wipe your driptray clean.
05
Begin Extraction
Insert the portafilter and position your cup on the driptray. Hit the brew button to begin your extraction.
The goal is for our espresso to weigh 36 grams and for our extraction to be between 25-35 seconds.
06
Taste and Enjoy!
Taste your espresso. If it tastes overwhelmingly sour, consider making your grind finer and/or extending your brew ratio, up to 1:2.5 parts coffee to water. If it is overwhelmingly harsh and bitter, consider making your grind coarser and/or reducing your brew ratio, making the shot as concentrated as 1:1.5 parts coffee to water.
Enjoy your espresso on its own, or use it as the base for your favorite milk drink!
Adjustment Guide
Did your shot run too fast or too slow? If it was less than 25 seconds,consider making your grind finer. If it was more than 35 seconds, consider making your grind coarser.
Serve and enjoy! 🤗
Want to learn how to brew like a pro?
