Brew Guide: Espresso Brew & Extraction

We want to start off with... your coffee, grind, machine cleanliness, water temp and tamp pressure can all affect your extraction.  When trying to dial in espresso, we recommend changing as little variables as possible, because they can all change once you start down one path.  We recommend a 1:2 to 1.2.5 ratio, which can be a larger shot than most.  We do that because of the style we roast (for sweetness) and because of the water we have here in Las Vegas (don't worry, we use RO religiously!).  But you will have more consistent and more concentrated shots around 1:2 to 1:2.25 ratios.  We also recommend a 24-30 second extraction, with most goals set just at 30 seconds.  Have fun!

Espresso Brewing & Extraction

Remove the portafilter from your espresso machine and wipe the inside basket clean and dry with a rag. 

Place your portafilter on your scale and tare the weight to 0 Grams. 

Grind 20 grams of coffee directly into your portafilter. 

Distribute the grinds evenly with your finger or a distribution tool and tamp with about 15 pounds of pressure. Make sure the coffee bed is leveled.

Turn on the group head and allow the water to run until clear. Turn off then lock your portafilter into place. 

Place a cup onto a scale directly under the portafilter spouts. Tare the weight to 0 Grams. Start your timer and pull your shot. 

Stop when the shot weighs 50 Grams, our goal weight based on the ratio. A 30 second shot is best, but anywhere between 24-30 seconds is sufficient for extremely tasty espresso! 

If it pulls too slow, make your grind coarser. If it pulls too fast, make your grind finer.

Taste, taste, taste!