Espresso Brewing Guide
Grind Setting: Fine
Brewing Time: 25-30 seconds (longer for exceptionally light roasts)
Brewing Ratio: equipment & recipe dependent, guideline is 1:2 (1g dry coffee for every 2g brewed coffee produced)
Please be aware that the environment will always impact the conditions under which you brew. Temperature and humidity are two notable factors which may mean your grind setting or extraction time range needs to be altered. Changes made to the grind setting have consistent results across all brew methods. A coarse grind allows water to pass through coffee without as much resistance as a fine one. It will also mean that the brew time of a coarser grind will be longer to allow the flavour to be fully extracted.
A finer grind results in smaller coffee particles, exposing more surface area to the brewing water which can then ‘access’ and dissolve the available flavours more easily.
Additionally, always consider the high level of influence that water chemistry has in your brewing. Experiment with using different bottled waters if your tap water seems to leave you struggling to tune your brews to taste.
Clean & dry your group handle & filter basket to prepare for dosing your ground coffee.
Dose your coffee according to the capacity of your filter basket.
Distribute & settle the coffee evenly in the filter basket.
Use a vertical motion to tamp the coffee down, until it stops giving way under pressure.
Flush water through the grouphead to prepare the group for brewing.
Gently insert the group handle & start brewing.
Time & weigh the brew, stopping in line with your recipe.