Espresso

Espresso is the most difficult brewing method to master. It is a challenge of practice and patience. Our team is constantly looking for the perfect extraction for every shot prepared in our cafes. When it is successful, the result is an elegant harmony between complexity, balance, and viscosity.

This recipe is based on a double portafilter with a capacity of 18-20 grams. Some machines come with smaller portafilters. You might have to adjust the ratio according to the capacity of your device. Here is a basic recipe for a double espresso, which will give you a good starting point for most light to medium roast coffees.

Before you start

Brewing parameters

Dry: 18g
Wet: 36-42g or ml
Ratio: around 1:2
Temperature: 200°F / 93.333°C
Grind size: very fine (resulting in an extraction time of 25 to 32 seconds)
Resting time: 5 days after roasting

What you'll need

- Espresso machine
- Filtered water
- Burr espresso grinder
- Scale
- Timer
- Tamper
- Dry cloth
- Freshly roasted coffee

Pro tip

Since espresso is a concentrated method, its flavour could very easily be affected if your equipment is not washed regularly. Clean your machine at least once a week for a vibrant and tasty espresso.

If you would like to refine your technique, we offer a course on espresso for all levels. There are also several useful books and websites out there. We recommend The Professional Barista’s Handbook by Scott Rao.

Preparation

Place your clean and dry portafilter on a scale and tare it to 0. Grind enough coffee to fill it.

Weigh and adjust to obtain 18g. Distribute the coffee as evenly as possible in the portafilter. The goal is to create a nice, level surface so that the water can pass through the coffee evenly.

Tamp the coffee by pressing down firmly so that the weight is evenly distributed over the coffee. There is no need to press too hard, just hard enough to seal in the coffee.

Before inserting the portafilter, purge the grouphead by activating the pump for 3 seconds to let a small amount of water flow.

Place the cup on the scale and tare it to 0. Activate the pump to begin pulling your shot and start the timer.

When the weight on the scale reaches 36g, end the extraction and stop the timer. You should have a total of between 36 and 42g (or mL) of liquid for an extraction time of 25 to 32 seconds. If you do not have a scale, stop the extraction when the coffee stream has become pale.