ESPRESSO MASHINE BASED DRINKS

A perfect espresso should start dripping thick, dark chocolaty drops. It slowly lightens and softens up and is topped with crema. The water's running time is around 30 seconds, assuring that the coffee grind is not over- or underextracted.

GET STARTED

Remember, experimentation is key to finding the perfect brew for your taste preferences, so don't be afraid to adjust variables like grind size, water temperature, and steeping time.


GRIND AND DOSE COFFEE

Remove the portafilter and wipe it clean. Dry the basket. Place it on the scale, zero it out, and grind about 18 - 19.5 g of coffee directly into the portafilter to a consistency similar to confectioner's sugar. Tap the portafilter once or twice to settle the grounds, then use your finger to distribute them evenly. Tamp the coffee until you feel resistance, ensuring the coffee bed is level.


PREPARE THE MASHINE

Purge water through the grouphead to ensure it's hot, then lock the portafilter into place


PULL ESPRESSO SHOT

Engage the grouphead and start the timer. Aim for a steady stream resembling mouse tails. Brew for 23-28 seconds to yield about 1.5 ounces of espresso. Adjust grind size if the extraction time is too short or too long.


SERVE AND ENJOY

Cheers!
FOR ESPRESSO BASED DRINKS WE RECOMMEND THE FOLLOWING BEANS IN DARK ROAST

YOU WANNA BREW SOME MORE?

FRENCH PRESS
MOKA POT
FILTER DRIP
CHEMEX
HARRIO V60
AEROPRESS
TURKISH GEZVE
ESPRESSO