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Espresso | Bold & Intense

The foundation of the café experience. Intense, syrupy, and balanced.

Pro - tips
 

The Golden Rule: If the coffee flows too fast, grind finer. If it drips too slow, grind coarser.

Step-by-Step Instructions

  • Prep: Dose coffee into the portafilter and level it out.

  • Tamp: Apply firm, even pressure to create a flat puck.

  • Flush: Run a quick shot of water from the group head to stabilize temp.

  • Extract: Lock the portafilter and start the shot immediately.

  • Timing: Aim for a total extraction time of 25–30 seconds.

Perfect for this method:


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The Essentials

  • Device: Espresso Machine

  • Grinder: Espresso-specific (Fine adjustment)

  • Tamper: 58mm (or machine-specific)

  • Scale: Accurate to 0.1g

The Formula

  • Brew Ratio: 1:2

  • Coffee (In): 18g - 20g

  • Yield (Out): 36g - 40g

  • Grind Size: Very Fine (Powder/Flour)

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