What You’ll Need:
- 18.0 grams whole bean coffee from your favorite bag of Bellwood Coffee, preferably at least 7 days off roast*
- espresso machine
- espresso grinder
- bar towel
- tamper
- scale that measures 10ths of grams (for measuring coffee and yield)
- timer
*super fresh coffee can both be extremely inconsistent and yield punchy metallic flavors, two things that will make your espresso game very frustrating!
Steps:
1. Prep and Grind:
- Purge the Machine: Pull a small amount of hot water through your portafilter to ensure that it and the grouphead are clean. Wipe dry your portafilter with your bar towel.
- Grind the Coffee: Grind 18.0 grams of coffee into your portafilter. Give it a little shake to settle the grounds.
- Tamp it down firmly and evenly with your tamper. You’ll want a smooth, flat surface to brew with the most consistency!
2. Pull the shot:
- Lock the portafilter into the machine, place your cup on the scale, and get your timer ready
- Start your shot and begin your timer. You’re aiming for a 25-30 second pull for the perfect balance of flavor.
3. Watch the Yield:
- Stop the shot at 36 grams. Volume is more important than time here, but you’re looking for your shot to finish pulling between 25-30 seconds
4. Enjoy!
- Take a moment to admire the rich crema and aroma. Sip slowly and note the flavors. Look for the tasting notes on the coffee bag, and send us your own notes!
Want to Adjust the Recipe?
If your shot is pulling too slowly, coarsen up the grind. If it’s pulling too quickly, try grinding a bit finer. Make adjustments in small increments, as a micro-adjustment can significantly alter brew times!