Step by Step Guide to Making the Perfect Espresso

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 15 grams of coffee in the double portafilter then gently pat the side to level the 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 23-27 seconds to achieve 1 ounce 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.