Brewing the most amazing espresso may take a little practice to really nail down, and will definitely take some experimentation, which is all part of the fun. Grind, weight and time are key factors when brewing espresso, and most likely you’ll have to adjust one or more of these elements several times to get your shot dialed in. We recommend using about 19 to 21 grams (about 3 Tablespoons) depending on your basket, coffee and how many days the coffee is off the roast. Choosing a good espresso machine also matters. You’ll find the really cheap versions won’t last and will likely leave you disappointed. Spend the money up front, and you’ll be glad you did. Your tastebuds will thank you.
- 20 grams of fresh roasted whole bean Espresso
- Espresso machine with portafilter
- Knock box
Let's Brew This
- Weigh and Grind your coffee (to the consistency of confectioner’s sugar)
- Remove the portafilter. Wipe it clean and dry out the basket.
- Add espresso directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.
- Lock the portafilter into place and pull a shot. Place a cup under portafilter and watch the espresso for a steady stream. The entire extraction should take about 23-28 seconds to brew about 1.5 ounces of espresso. (If it takes too long try a coarser grind. If it brews too quickly, try a finer grind.)
- Serve and enjoy