Brew Guides: Espresso

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

1. Remove the portafilter from the machine and wipe the basket until it is completely clean and dry to ensure an even extraction.
2. 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."
3. Tamp with firm, even pressure to create a level puck.
4. Flush the group head for two seconds to stabilize the temperature before locking the portafilter in.
5. Start your timer and the pump simultaneously.
6. 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.