Espresso Extraction Guide

WHAT IS ESPRESSO?

Espresso, at its core, is a volatile extraction method that uses a lot of heat and pressure to render a concentrated coffee. Espresso usually contains intense, rich, vibrant tasting notes with significantly more mouthfeel than drip coffee, in a much smaller volume.

Here are some helpful guidelines to get started

  • Dose should be within two grams of your portafilter basket. (i.e if you are using a 17g basket you should dose between 17g - 19g) 

  • Pressure: 9 Bars

  • Temperature: +/- 200 degrees 

    • This will be the temperature most espresso machines are set at. 

  • Drop Time: 5-8 seconds 

  • Stop Time: 25-35 seconds 

  • Volume: 25g - 40g (depending on your preferred ratio)


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