ESPRESSO MACHINE

Espresso is the foundation of many coffee drinks and one of the most intense and expressive ways to enjoy coffee. Brewed by forcing hot water through finely ground coffee under high pressure, it yields a concentrated shot with a rich, syrupy body and a dense layer of crema on top. This process extracts deep, complex flavors—from bright fruit notes to dark chocolate and spice—depending on the roast and origin.

What You’ll Need:

• Espresso machine (manual, semi-auto, or automatic)
  
• Fine ground coffee (espresso grind)
  
• Tamper
  
• Scale (optional but ideal)
  
• Timer
  
• Fresh filtered water
  

Preparation:

• Ratio: ~1:2 brew ratio (e.g. 18g in → 36g out)
  
• Heat up machine and portafilter
  
• Dose coffee into portafilter and tamp evenly
  

Brew Process:

1. Lock in the portafilter.
   
2. Start shot and timer.
   
3. Aim for 25–30 second extraction.
   
4. Stop when desired volume/weight is reached.
   
5. Clean portafilter and serve espresso immediately.
   

Roaster’s Tip: Dialing in espresso is all about balance—start with a 1:2 brew ratio (e.g. 18g in, 36g out) and a 25–30 second extraction, then adjust based on taste. For brighter, more acidic coffees (like light roasts), a finer grind and slightly longer shot can bring out sweetness and complexity.