Home Brewers Espresso Machine Guide

Recipe
This recipe aims to extract espresso in 28-32 seconds at a 1:2 ratio, with a total espresso weight of around 36g
Weight In: 18g (Finely Ground Coffee)
Time: 28-32 Seconds
Weight Out: 36g Double Espresso Shot

(Coffee beans and roasts will vary, these figures give a guide for brewers)

Step-By-Guide
Prep: Ensure the portafilter is clean and free of grounds, and run some water through the machines grouphead (also known as flushing the machine)
Dose: Using scales tare weigh your portafilter, then weigh out 18g of freshly ground coffee into the portafilter basket and evenly distribute
(the coffee should be finely ground like icing sugar).
Tamp: Place tamper in the portafilter basket on top of the freshly ground coffee, gently tamp and evenly distribute coffee grounds applying slight pressure, release and then twist the tamper and remove.
Clean: Dust off any excess coffee grounds from around the portafilter basket so that this doesn’t clog up your grouphead.
Pull: Lock in your portafilter to the grouphead then place scales under spouts with desired cup tare weighed on top. Press the double shot button on the coffee machine and start your timer.
Serve: Immediately serve whilst the espresso is hot!

Top-Tips

If the espresso is extracted before 28 seconds, then the coffee is ground too coarse, you can adjust this and try again.
If the espresso is taking longer than 32 seconds for extraction than the coffee is ground too fine.
Stop the machine at around 34g and allow to drip this allows time for delay and for the scales to read correct.

Home Brewers Espresso Machine Guide