Coffee · The base
Espresso
2 min
Every drink in this tab is built on a double shot, so this is the recipe to get right first. The numbers below are a starting point for our beans on any machine; taste, then adjust one variable at a time.
Ingredients
- Freshly roasted espresso beans18–20g
- Filtered waterin the machine tank
Method
- Preheat the machine fully and flush the group head before you start.
- Grind 18–20g to a fine espresso setting, directly into the portafilter, on a scale.
- Distribute the grounds level, then tamp straight down with firm, even pressure.
- Lock in and start the shot with your cup on the scale. Aim for 36–40g of espresso (a 1:2 ratio) in 25–30 seconds.
- Taste. Sour and fast means grind finer. Bitter and slow means grind coarser. Change one thing per shot.
NotesVale Dourado is our shot for milk drinks; Guji Hambela shines pulled straight or over ice. Give any bag 7–10 days off roast before dialing in.
Made with
Coffee Beans
Brazil Vale Dourado
From 68.00 AED
Coffee Beans
Ethiopia Guji Hambela Heirloom
From 75.00 AED
Coffee Accessories
Era Coffee Beans Scoop
60.00 AED
Coffee Accessories
Airscape® Classic Coffee Canister
129.00 AED
Coffee Scales
Sage Barista Scale
199.00 AED
Espresso Machines
Sage (Breville) Barista Express Impress Espresso Machine
2,799.00 AED
