Brew Methods


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.


18 g


42 g

Brewing time

0:27-0:32 S


  • Espresso machine
  • Scale
  • Tamper mat
  • Tamper
  • Timer
Espresso Demleme Tekniği
  1. 1

    Remove the portafilter from the group head and thoroughly dry it with a clean cloth.


    Grind 18 g (within ± 0.1g) of coffee and dose it into the basket.

  2. 3

    Evenly distribute the ground coffee in the basket, ensuring they are no clumps.


    Press down on the coffee with a tamper to obtain a flat and uniform bed. Slowly release the tamper afterwards.

  3. 5

    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.


    Place your cup on a scale under the portafilter and then begin brewing the espresso shot.

  4. 7

    When you see 38-39 g on the scale, press the button to stop the flow. The final yield should be approx. 42 g.


    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.

  5. 9

    Remember to dry the drip tray.

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