Espresso

• Ensure your espresso machine is cleaned and heated up properly. 

• Start with a fine grind size and pull a test shot. Evaluate the shot’s flavor, extraction time, and crema. 

• If the shot is too sour or under-extracted, adjust the grinder finer for the next shot. If the shot is too bitter or over-extracted, adjust the grinder coarser for the next shot. Continue making small adjustments until you achieve a balanced shot. 

• Grind 18g of coffee beans to a fine consistency (adjust according to instructions in Step 2). 

• Dose the ground coffee into your portafilter and distribute evenly. 

• Tamp the coffee grounds evenly and firmly using a tamper. 

• Lock the portafilter in the machine and start the extraction immediately. 

• Monitor the extraction time, aiming for 25-30 seconds for a balanced shot. 

• Sample your shot to evaluate its flavor profile.

If the espresso is bitter:

• Adjust the grind slightly coarser to reduce over-extraction.
• Check the dose and tamp pressure to ensure even extraction.

If the espresso is sour:

• Adjust the grind slightly finer to increase extraction.
• Ensure the dose and tamp are consistent for better extraction.

• Based on the taste test, adjust the grind size, dose, or extraction time to improve the shot’s balance and flavor. 

• Make sure you experiment with different coffee beans of varying roast profiles to find your favourite espresso. 

Adjust variables like grind size, ratio, and water temperature to your liking for a perfect cup every time. Enjoy your espresso brewing experience!