What is it?
An espresso is a strong, concentrated coffee of about 30 ml, made by forcing hot water under high pressure through finely ground coffee.
Did you know: The name espresso comes from Italian and means “pressed” or “quickly made,” referring to the fast brewing process.
Our basic recipe:
Think of this as a starting point. From there, you can start playing.
Espresso
LIGHT
18 g in · 60 g out (1:3.4 brew ratio)
MEDIUM
18 g in · 45 g out (1:2.5 brew ratio)
DARK
18 g in · 40 g out (1:2.2 brew ratio)
We always start with the brew ratio. The extraction time isn't a starting point, but it is a useful check afterward.
Is the coffee acid , grind finer (running time becomes longer).
Is the coffee bitter , grind coarser (ripening time becomes shorter).
Step-by-step plan:
- Weigh 18 grams of coffee.
- Grind the coffee finely.
- Distribute the ground coffee evenly in the filter holder.
- Tamp the coffee firmly with a tamper.
- Place the portafilter in the machine and start the extraction.
- Choose the best brew ratio for your roast.
Happy Brewing!
