Espresso can be one of the most challenging but rewarding ways to extract coffee. Your dose can vary and will require a lot of playing around for your particular machine and the coffee you've chosen.

Step 1 -  Weigh out your coffee. A general starting point for a double espresso is 17 to 18g. Start there and keep track what works

Step 2 - Grind your coffee, and put it in your warm portafilter

Step 3 - Lock in your portafilter, get that machine going and begin your extraction 

If you have a kitchen scale that will fit under your machine, you should be aiming to have a ratio target of 1:2 - 18g in, 36g out. Extraction should take around 25-30 seconds. This may also vary.

Good Luck! 

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