Espresso

Espresso is the heart of the coffee experience, a concentrated burst of flavor brewed under pressure to unlock a rich, velvety crema. Whether you’re sipping it neat or using its bold profile as a base for a silky latte, it’s the ultimate expression of intensity and craft

For the best results and high consistency, we recommend:

• Digital Scale with high precision.
• High-Quality Burr Grinder
• Distribution & Tamp Tools like a WDT or OCD
• Temperature-Stable Machine:

Brewing Recipe

• Dose: 18g
• Yield: 32–38g
• Ratio: 1:1.7 (for heavy body/strength and for milk base)

 1:2–2.2 (for balance and smoothness)

• Time: 24–30 seconds
• Grind Size: Fine
• Temperature: 91–93°C

The Steps:

1. Remove and thoroughly dry your portafilter basket.
2. Grind and dose 18g of coffee directly into the basket.
3. Distribute the coffee properly and tamp evenly.
4. Briefly flush (rinse) the group-head screen on your machine.
5. Lock the portafilter into the group head and start the extraction as soon as possible.
6. Stop the extraction once you reach your target yield on the scale.