Espresso Brewing

Nothing beats the satisfying feeling of pulling a good shot of espresso. Here's a simple pictorial guide, together with its accompanying steps.

Step 1: Dose about 17 grams of finely ground coffee into your portafilter.

For best results, it is always recommended to grind your coffee just before brewing, in order to preserve as much aroma and flavours as possible.

Depending on your setup, it may be necessary to match the dosage of your coffee grounds to the size of your portafilter. Matching the ideal recommended dosage of your portafilter basket will minimise the risk of incorrect pressure buildup for your final shot, allowing the coffee to be extracted more efficiently.

Step 2: Use a puck distributor (or your hands) to even out the coffee grounds.

Ensure that you have a level bed of coffee, without too much coffee concentrated to any one side of the puck.

Step 3: Tamp your coffee.

When tamping, try to apply an even amount of pressure distributed across your grounds to keep it all compact.

Step 5: Pull your shot!

For our coffees, the total brewing time for espresso should come up to anywhere between 20 - 25 seconds. We usually pull a smaller yield of 30g of liquid espresso, so adjust your ratio to match 1:1.7 of coffee grounds to brew weight if you have a different dosage. For machine temperature settings, aim for 92 to 94 °C.

Step 6: Steam your milk (for milk based beverages), or add hot water (for black coffee).

In our store, we steam about 170-180 mls of milk for a final beverage size of 200mls. We recommend adjusting your coffee to milk ratios based on how strong you'd like your drinks to be.

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