What you need
- Espresso Machine + Portafilter
- Grinder (preferably an espresso grinder or grinder that can grind very fine!)
- Remove the portafilter. Wipe it clean and dry out the basket.
- Zero out the scale with the portafilter resting on it.
- Grind about 18–19.5g of coffee to the consistency of confectioner’s sugar directly into the portafilter. You can go back & forth between grinding & weighing until you have between 18–19g in your portafilter. We recommend a small spoon to remove grinds as needed!
- Tap it once or twice to settle it and distribute the coffee evenly with your finger.
- Tamp the portafilter with 25 pounds of pressure, evenly. You want to create a compact puck! Make sure your coffee bed is level.
- Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Place a shot glass or cup under the portafilter on the scale and tare it out.
- Engage the grouphead and start the timer.
- Watch the espresso for drips initially turning to a steady stream. The entire extraction should take about 24 – 28 seconds to brew about 1.5–2oz (or 30–35g) of espresso.
- If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind. Once you are getting a consistent 30–35g in 25 – 28 seconds you have dialed in your espresso! Adjust to taste, but these parameters are a great starting point!
- Don’t forget to purge water through your group head in between shots & never leave a puck resting in your machine!
Between 195 – 205 degrees Fahrenheit.
Any coffee can be used to make espresso, we highly recommend starting with our Tin Lizzie Espresso. It is modeled after a classic Italian Espresso, full bodied with notes of dark chocolate, molasses & caramel with a smooth & nutty finish. It is made to pair well with milk!
The flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark gold cream foam ("crema") topping. Crema is a flavorful, aromatic, reddish-brown froth that rests on top of a shot of espresso. It is formed when air bubbles combine with fine-ground coffee's soluble oils. Some people refer to this as the "Guinness effect" because it mimics the head on a pour of a Guinness. The presence of crema in an espresso shot indicates quality, freshness, & properly extracted espresso.