Espresso

Method

For espresso, dose 18 g and aim for ~45 g out in 28–32 s from first drip at 195°F and 6 bar. Prep matters: hot group, clean/dry basket, pre-warmed cups; distribute evenly and tamp level & firm. Pull to target, then adjust—fast/sour → finer grind or slightly higher dose; slow/bitter → coarser grind or slightly lower dose; hollow → tighten ratio to 40–42 g or +1–2°F. For milk drinks, steam to 130–140°F for the sweetest integration.

Dose: 18 g in • Yield: ~45 g out • Time: 28–32 s (from first drip) • Temp: 195°F • Pressure: 6 bar

Steps

1. Prep: hot group, clean/dry basket, pre-warmed cups.
2. Dose & distribute: even bed; tamp level & firm.
3. Pull: aim for ~45 g in 28–32 s.
4. Taste & adjust:

• • Fast/sour → finer grind or slightly higher dose.
  • Slow/bitter → coarser grind or slightly lower dose.
  • Hollow → tighten ratio (40–42 g) or +1–2°F.

Milk note: Steam to 130–140°F for sweetest integration.