1:2 ratio
Brewed using finely ground coffee under high pressure, espresso is the heart of the café experience.
Remove the portafilter and wipe it dry. Rinse / purge the group head for 1-2 seconds. Grind roughly 18 grams of coffee to a consistency that is slightly coarser than powdered sugar.
Level the grounds bed by tapping gently on the side of the basket.
Tamp once, straight down, until the coffee stops compressing. Wipe and clear the rim of the portafilter basket of any loose coffee grounds.
Rinse/purge the group head for one to two seconds. Insert the portafilter and brew immediately into prewarmed shot glasses, aiming for a yield of 35–45ml.
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