The Espresso Method

Espresso Coffee: What it is and why we love it

Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. It’s made from the same beans as coffee but is stronger, thicker, and higher in caffeine. However, because espresso is typically served in smaller servings than coffee, it has less caffeine per serving.

Coffee Dose

20 grams

Grind Size

Fine

Water + Temp

30-40 ml @ 96°C

Brew time

25 – 35 seconds

Balance Coffee Brewing Scale:

20 grams fine ground coffee / delivering 30ml to 40ml espresso.

Home espresso single shot method:

1. For best results make sure the coffee machine has been on for at leas 15min to warm all components, purge the grinder for 3 seconds to clear stale coffee trapped in the grinder.
2. Grind off fresh coffee to deliver 20grams for a single shot, this can be done by setting the grinder to deliver 20grams or weighing the coffee before and dosing or weighing the coffee on scales in the portafilter.
3. Level the coffee grounds in the portafilter and tamp on a flat surface with even pressure, do not move the tamper on the grounds whilst adding pressure this will result in uneven tamping.
4. Lock the portafilter in the group head and extract the espresso immediately to produce the desired strength between 30 & 40ml in around 25-35 seconds. Coffee should start dropping within 6 seconds of brewing.
5. Immediately discard the used coffee puck and enjoy your coffee!
6. For tips on steaming/texturing milk look to Youtube for online tutorials.

Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. It’s made from the same beans as coffee but is stronger, thicker, and higher in caffeine.

However, because espresso is typically served in smaller servings than coffee, it has less caffeine per serving.