Brew Guides: Espresso

Espresso is the ultimate expression of intensity and concentration. Mastering the perfect shot requires precise control over dose, yield, and water temperature to achieve a balanced extraction—one that pairs a syrupy, tactile mouthfeel with the clear, vibrant acidity of the bean. It serves as the foundation for everything from a delicate Flat White to a bold, clean Americano.

Recipe:

18g Coffee (Fine espresso grind) | 36g–40g Yield (93°C)

Remove the portafilter from the machine and wipe the basket until it is completely clean and dry to ensure an even extraction.
Dose 18g of freshly ground coffee. Use a distribution tool or a gentle tap to level the grounds, ensuring there are no air pockets or "channels."
Tamp with firm, even pressure to create a level puck.
Flush the group head for two seconds to stabilize the temperature before locking the portafilter in.
Start your timer and the pump simultaneously.
Aim for a 1:2 or 1:2.2 ratio (36g–40g yield) in approximately 27 to 30 seconds. Taste for balance: if it's too sour, grind finer; if it's unpleasantly bitter, grind coarser.