Howdy home baristas! Ready to sling some 'spro? Here's the recipe we use in our cafes to hit the sweet spot, every time.
14g - 20g, depending on the size of your portafilter basket.
Did you know we teach home espresso classes at our cafe in East Austin? join us!
Wipe portafilter basket clean and dry.
Flush grouphead by pressing the brew button.
Grind and dose desired amount of coffee into portafilter basket.
Level and distribute grinds evenly throughout basket.
Place portafilter on the counter or other solid object and tamp coffee with even and consistent pressure of about 15 pounds, or until you experience resistance. Keep your wrist straight and elbow at a 90 degree angle.
Wipe any excess grinds off the basket and handle.
Insert the portafilter into the grouphead and press the brew button and timer immediately. If you're using 18g of coffee, you should reach 36g of espresso between 25-35 seconds. (1:2 ratio)
Press the button to stop flow and let the last few drips drop.
Taste and adjust based on flavor. Too sour? Use a finer grind. Too bitter? Use a coarser grind.