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Step 1

Warm the cup you will serve the drink in. Flush group head for 2-5 seconds. Clean the portafilter with a clean, dry cloth or brush.

Step 2

Dose the coffee (15 grams) and then tap the portafilter to separate and level the coffee grounds.

Step 3

Tamp firmly (30-50 lbs. of pressure) with consistent, firm pressure and making sure tamper is level. Clean any loose grounds from the rim of the portafilter, and insert into the group head.

Step 4

Start the extraction immediately and observe the flow. The espresso should begin to flow in 3-5 seconds. Total extraction time should be 25-27 seconds to achieve .85 – 1.2 ounces per shot of espresso, including crema.

Step 5

Espresso shot should have a uniform, caramel colored layer of crema on top.

Step 6

Serve immediately and enjoy. To finish, remove the portafilter and knock out the grounds. Rinse, and return to the group head.