1. Start with Freshly Roasted Beans
The foundation of a great espresso is fresh coffee. Always use beans roasted within the last few weeks, ideally from a trusted roaster (like ours 😉). Pre-ground coffee loses flavor quickly, so grind just before brewing.
2. Grind Size Matters
Espresso requires a fine grind, almost like table salt. Too coarse = weak, watery shot. Too fine = bitter and over-extracted. Adjust until your shot pours smoothly in 25–30 seconds.
3. Dose Correctly
Use 18–20 grams of ground coffee for a standard double shot. Consistency is key, weigh your dose for repeatable results.
4. Tamp with Care
Distribute your grounds evenly and tamp firmly with about 30 lbs of pressure. A level, compact puck prevents channeling and ensures even extraction.
5. Brew Time & Pressure
Lock the portafilter in place and start your shot. Aim for:
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25–30 seconds brew time
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1.5–2 oz of espresso
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A smooth, golden crema on top