Espresso Brewing Basics

Each coffee machine and home set up is different so there’s no need to stress. As long as you’re able to repeat a consistent dose weight, achieve an extraction time within the window provided and it tastes good; you’ve nailed it.

If your machine has the function to adjust your water flow, we recommend sticking to 1:2 ratio (20g coffee grounds : 40g yield) for milk based beverages and 1:2.5 (20g coffee grounds: 50g yield) for black.

Your basket size may be different depending on your coffee machine. Check your coffee machine instructions/manual and follow their recommended dose weight for that basket size.

Once you’ve pressed start, the coffee should start to pour/drop no sooner than 6-8 seconds.
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There are many things that can change your extraction. We recommend only adjusting your grind size to achieve the best tasting espresso. This means, keep your water temperature, dose weight, yield (amount of water coming out of your espresso) and tamp pressure all the same, every time.

Because you’re not adjusting anything else except for grind size it means you’re only going to adjust your grind size to achieve the best tasting coffee at home. Each grinder is slightly different so the grind size is reflective of your equipment.
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If your shot is running too quick, your grind size is too course. Adjust it to make it a 1-2 notches finer. If your shot is running to slow and taking too long, adjust your grind size to make it courser.

Warm Up: Preheat your espresso machine and portafilter to ensure consistent temperature.

Clean Up: Wipe out your basket with a dry clean cloth

Purge: Press your purge or brew button to let some water flow out of the group head for a couple of seconds to refresh the water system and remove and residual coffee from the previous cycle.

Grinding: Use a fine grind size, around the texture of table salt. Aim for 18-20 grams of coffee in the basket.

Dose & Distribute: Place the coffee in the portafilter and evenly distribute, using a distribution tool or gently tapping the side of the basket it to avoid channelling.

Tamp Firmly: Keeping your portafilter flat on a surface, apply even pressure with a tamper to create a flat, compressed puck. Wipe the sides of your basket and portafilter to remove any excess grounds.

Brew Time: Lock the portafilter into the machine, start the extraction, and aim for the extraction shot time provided with about 36-40 grams of espresso in your cup.

Steam and add milk if that’s how you drink it. Don’t forget to empty the used coffee from your basket, purge some water again and wipe down your basket.

Single Origins
Humbler Blend
Angel Wings Blend
Ghost Rider Blend
Decaf