ESPRESSO
BREW GUIDE
1. We recommend a brewing ratio of 1:2. For what we consider
a double shot of espresso, we use 19.0g ground coffee (dry dose) to
extract 38.0g of liquid.
2. Remove the portafilter and rinse water through the grouphead
for 2 seconds.
3. Wipe any spent coffee grounds and water from the
portafilter basket.
4. Place the portafilter onto digital scales and tare to zero.
5. Grind the coffee on a fine setting, like caster sugar, directly into
the portafilter basket.
6. Distribute the grounds in the portafilter basket so there are no
mounds or craters.
7. Tamp the coffee firmly and evenly to achieve a flat bed of coffee.
9. Gently insert the portafilter into the grouphead and place the
cup with the scales underneath the portafilter spouts.
10. Start the espresso shot and stop when the scales read 3-4g
short of the target yield.
11. Aim for the espresso extraction to finish around 28-32 seconds.
HOME BREWING CLASSES AVAILABLE HERE SQUAREMILECOFFEE.COM/CLASSES