Learn the fundamentals of pulling perfect espresso shots with proper grind, dose, and timing.
Grind 18-20g of coffee beans to a fine espresso consistency (like powdered sugar). Dose directly into your clean portafilter. Start with 18g and adjust based on results.
Level the coffee grounds in the portafilter by gently tapping or using a distribution tool. Ensure even distribution for uniform extraction.
Apply approximately 30 pounds of pressure straight down with your tamper. Keep the tamper level and give it a slight polish (twist) at the end.
Lock the portafilter into the group head firmly. Run a brief purge of water through the group head to ensure consistent temperature.
Start extraction immediately and time it. Aim for 25-30 seconds to yield 30-40ml of espresso. The shot should start slowly then develop into a steady, honey-like stream.
Taste your espresso immediately. Adjust grind finer if extraction was too fast (under 25 seconds), or coarser if too slow (over 30 seconds). Perfect your technique with practice!
Make small adjustments to grind size. Fine adjustments have big impacts on extraction time and flavor.
Use coffee beans roasted within 2-4 weeks. Grind immediately before extraction for best results.
Ensure your machine is properly warmed up. Temperature fluctuations affect extraction consistency.
Espresso requires practice. Keep notes on dose, grind, and timing to track your improvements.