EQUIPMENT

Espresso machine
Coffee grinder
Tamper

RECIPE

Dose: 20–25g
Yield: 46–52g
Time: 26–32 seconds

ABOUT ESPRESSO

Espresso is a high-pressure brewing method that produces a rich, concentrated coffee in a short extraction time. The result is a full-bodied cup with deep flavour and texture, making it the perfect base for both straight shots and milk-based drinks.

TIPS

If your espresso runs too slowly or tastes overly bitter, the grind may be too fine or the dose too high. Try slightly coarsening the grind or reducing the dose by 1–2g.

For a stronger, more intense cup, increase the dose slightly or extend the extraction time by a few seconds until you find the flavour profile you enjoy most.

METHOD

1. Preheat your espresso machine and portafilter to stabilise brewing temperature.
   
2. Grind coffee to a fine consistency, similar to table salt.
   
3. Dose 20–25g into the portafilter and distribute evenly.
   
4. Tamp firmly and level to create a flat, compact puck.
   
5. Begin extraction, aiming for a 26–32 second shot and a yield of 46–52g.

ENJOY!