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
Grinded Coffee (g): 18g (17-22g)
Extraction Time: 20-35 seconds
Tamp: Make sure to evenly tamp and it should be about 30lbs of force.
Yield (Volume & Liquid Weight): 1.5-2.5oz / 20-50 grams
Water Pressure: 8-10 bar (1 bar = 14.8Ibs of pressure)
Grind Size: Adjust based on shot, if shot comes out too fast: grind finer and if shot extracts too slow (over-extraction): make the grind coarser.
** start the timer once you see the liquid coming out **
You can also get good feedback from seeing your puck after the shot:
If puck too hard —> too much coffee
If puck too soft —> not enough coffee
Recommended Roast Date: After 8-10 days - before 20th day (for the perfect espresso) - coffee always brings out a better cup when resting after roast date
HOW TO PULL THE PERFECT SHOT
Step 1 :
MEASURE & GRIND
Grind and measure your beans, aiming for 18g in your portafilter basket to dial in the perfect shot.
Step 2:
DISTRIBUTE
Ensure the ground coffee is evenly distributed in the basket to promote consistent extraction.
Step 3:
TAMP IT DOWN
Apply a tamping pressure of 30lbs, compressing the grounds evenly for a balanced shot.
Step 4:
LOCK & PULL
Carefully insert the portafilter into the espresso machine, locking it in place. Let the espresso flow and extract to perfection!
Step 5:
SIP & ENJOY
Take that first sip—smooth, bold, and delicious. Enjoy your fresh espresso!
And if it’s nice, Sip it twice ;)
