Brew Time: 25–30 seconds
Total Coffee: 18 g
Yield: 36 g (1:2 ratio)
Water Temp: 92–94°C
Grind: Fine
Step-by-Step
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Turn on the machine and allow it to fully heat (1–3 minutes for home machines, longer if needed).
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Purge the group head with 2–3 seconds of hot water.
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Weigh 18 g of coffee and grind fine (espresso grind).
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Distribute the grounds by tapping or using WDT to remove clumps.
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Tamp firmly and level with consistent pressure (~10–15 kg).
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Insert the portafilter and lock it into the machine.
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Start extraction and run a timer immediately.
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Stop when you reach 36 g output or at 25–30 seconds.
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Taste and adjust:
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Sour → grind finer
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Bitter → grind coarser
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Serve immediately for the best crema and aroma.