Espresso is a brewing method where coffee is dosed into a metal filter basket and extracted with hot pressurised water. The resulting coffee, also known as espresso, serves as the foundation for many beverages on our menu.
- Espresso machine
- Tamper mat
Remove the portafilter from the group head and thoroughly dry it with a clean cloth.2
Grind 18 g (within ± 0.1g) of coffee and dose it into the basket.
Evenly distribute the ground coffee in the basket, ensuring they are no clumps.4
Press down on the coffee with a tamper to obtain a flat and uniform bed. Slowly release the tamper afterwards.
Before attaching the portafilter, run hot water from the group head for 2-3 seconds, dry the drip tray, and then carefully attach the portafilter to the group head.6
Place your cup on a scale under the portafilter and then begin brewing the espresso shot.
When you see 38-39 g on the scale, press the button to stop the flow. The final yield should be approx. 42 g.8
Remove the portafilter from the group head, empty the coffee into a bin, and rinse the portafilter by running hot water from the group head. Then reinsert it into the group head.
Remember to dry the drip tray.