BREW GUIDE
Your Guide To Espresso
Extracting a rich, syrupy shot of espresso requires precision. Follow our recipe to achieve golden crema.
1
Fine Grind
Dose 18-20g of finely ground BREW into your clean, dry double portafilter basket.
2
Distribute & Tamp
Distribute the grounds evenly and tamp straight down firmly with about 30 lbs of pressure.
3
Lock & Flush
Flush the group head on your machine, then lock the portafilter firmly in place.
4
Pull Shot
Start the extraction immediately. Aim for a yield of 36-40g of liquid espresso.
5
Check Time
The extraction should take between 25-30 seconds, producing a dense, tiger-striped crema.
6
Stir & Sip
Stir your shot to blend the layers, and drink immediately.
