How to pull espresso
Espresso is the base for lattes, cappuccinos and anything over ice. It is quick, but small changes matter, so a scale makes it easy to repeat a great shot.
What you need
- Espresso machine
- Fine ground coffee
- Kitchen scale
- Tamper
- Cup
Making more or less? Work out your amounts in the brew lab.
Steps
-
Dose
Weigh 18 g of Fine ground coffee into the portafilter for a double shot, or 8 g for a single.
-
Tamp
Level the grounds, then tamp firmly and evenly so the top is flat.
-
Pull the shot
Lock in the portafilter and start the shot. Stop at 25 to 30 seconds.
0:30 -
Check the ratio
Aim for about twice the dose in the cup: 36 g from an 18 g double (1:2). Fast and sour? Tamp firmer. Slow and bitter? Use a little less coffee.
Tips
- Warm up the machine and the cup first.
- Wipe the portafilter dry before you dose.
- Moka pot? Fine grind works there too. Skip the tamp.
