Espresso,
made simple.

Let’s make a cup.

Use the dose recommended for your basket. For an 18 g basket, start with 18 g in and aim for 36 g out. Time from starting the pump. This is a starting point, not a rule for every coffee or machine.

1. Warm things up

   Let the machine and portafilter heat fully following the manufacturer’s instructions. Start with a clean, dry basket.

2. Weigh and prepare

   Grind your dose, distribute it evenly and tamp level. Fit the portafilter and start brewing promptly.

3. Weigh the shot

   Place your cup on scales and stop near twice the weight of your dry coffee. Note the time as well as the yield.

4. Taste and adjust

   If a fast shot tastes sour and thin, try a little finer. If a slow shot tastes bitter and harsh, try coarser. Keep dose and yield steady while changing grind. Uneven flow calls for more even distribution and tamping.