ESPRESSO (DIAL IN)
Subtle tweaks at every step make a huge impact on your coffee.
WHAT YOU NEED
Espresso Machine (See Jerry’s Recommendation List)
Coffee Grinder
Tamper
Digital Scale + Timer
Cup
MEASUREMENTS
Dose (Dry Coffee):
18 g (acceptable range: 17–22 g depending on basket)
Extraction Time:
25–30 seconds (20–35 seconds workable depending on machine & roast)
Tamping:
Even, level tamp with consistent pressure (approx. 30 lbs).
The goal is consistency — not exact force.
Yield (Liquid Espresso Out):
Aim for a 1:2 ratio.
Example: 18 g in → 36 g out.
Water Pressure:
8–10 bars during extraction.
Grind Size Adjustment:
Shot too fast → grind finer
Shot too slow / chokes → grind coarser
Start the timer when the first drops appear.
Puck Feedback:
Hard, dense puck → too much coffee OR too fine a grind
Soft, muddy puck → not enough coffee OR too coarse a grind
Resting / Degassing Window:
Best between 8–20 days after roast (sweet spot = 10–16 days).
Freshly roasted coffee benefits from resting for flavour clarity & stability.
HOW TO PULL THE PERFECT SHOT
Step 1: Measure & Grind
Weigh out 18 g of freshly ground coffee (adjust as needed for your basket).
Use a fine grind suitable for espresso.
Step 2: Distribute
Evenly distribute the grounds in the basket to ensure a level, uniform bed.
Use WDT or a light shake to remove clumps.
Step 3: Tamp
Tamp evenly and level with consistent pressure (around 30 lbs).
Consistency matters more than the exact force.
Step 4: Lock & Pull
Insert and lock the portafilter.
Start the shot and aim for a 1:2 ratio in 25–30 seconds.
(Example: 18 g in → ~36 g out.)
Step 5: Sip & Enjoy
Enjoy a smooth, balanced espresso at its freshest.
