Practice
Brewing Guide
Espresso is unforgiving — and deeply rewarding. Master three variables and every morning becomes a small, perfect ritual.
Step 01
Grind Fresh
Dial your burr grinder to a fine, powdery texture. Grind just before pulling — stale grounds flatten the cup.
Step 02
Tamp Evenly
Level the dose, tamp to 30 lb of pressure, and polish the puck. Uneven density creates channelling.
Step 03
Pull the Shot
Target 25–30 seconds for a 36 g yield from 18 g of grounds. The crema should be hazel-gold and thick.
Pro Tips from the Roastery
- 01.Water temperature matters: aim for 93–96°C. Too hot scorches the grounds; too cool leaves them under-extracted and hollow.
- 02.Purge your group head for two seconds before each shot. Fresh, hot water clears residue and stabilises temperature.
- 03.Taste before you tweak. Sour means under-extracted — grind finer. Bitter means over-extracted — grind coarser.