02

Distribute Coffee Evenly

Evenly distribute the coffee grounds to establish a level and uniform bed for optimal extraction.

03

Tamp Coffee:

Compress the distributed espresso grounds using a tamper. Ensure the tamper remains perfectly level and that consistent, even pressure is applied until the resistance from the counter surface is encountered.

04

Coffee Extraction:

Securely insert the portafilter into the group head and position the receiving vessel on the drip tray. Initiate the extraction process by activating the brew cycle.”

“The objective is to achieve a final espresso yield of 36 grams with an extraction time ranging from 25 to 35 seconds.

05

Dialing In and Enjoyment:

Following extraction, conduct a sensory evaluation of the espresso.

• If the flavor profile is characterized by overwhelming sourness, we recommend adjusting the grind size finer and/or extending the brew ratio up to a maximum of 1:2.5 (coffee to water).

• Conversely, if the taste is excessively harsh or bitter, consider adjusting the grind size coarser and/or reducing the brew ratio, potentially concentrating the shot to a minimum of 1:1.5 (coffee to water).

The resulting espresso is suitable for neat consumption or as the foundation for milk-based beverages.