WHAT YOU’LL NEED

Espresso Machine (Set to 6 - 7 Bar pressure & 92 - 94°C)
Grinder
Scale & timer (if your machine doesn’t have one built in)
Distribution Tool (not necessary, just preferred)
Tamper (with appropriate basket size for dose)

METHOD #1 TRADITIONAL

Using your scales, grind 17.5g of coffee to fine. Disperse into the basket and distribute evenly with your distribution tool.

Press the coffee down evenly using your tamper. Get your scale and cup in place and tared, then lock your porta filter in place and begin the shot.

You’re aiming to stop your shot at 44g after roughly 22 seconds.

METHOD #2 1:3

Using your scales, grind 18.5g of coffee to fine. Disperse into the basket and distribute evenly with your distribution tool.

Press the coffee down evenly using your tamper. Get your scale and cup in place and tared, then lock your porta filter in place and begin the shot.

You’re aiming to stop your shot at 55g after roughly 30-32 seconds.