The Espresso Guide
History
Possibly the most complex and revered piece of coffee brewing equipment is the Espresso machine. Since its invention in 1884, the Espresso has become an iconic symbol in the world of coffee and has undergone much in the way of evolution.
Due to it being expensive and temperamental, we always suggest giving other home brewing techniques a try before venturing into the world of Espresso.
Instead of the typical one video to the aid with this guide, we have attached a link to James Hoffmann’s ‘Understanding Espresso’ series to help cover the topic thoroughly.
Method:
Dose your measured coffee into your portafilter.
Distribute your coffee evenly using a WDT tool and tamp your coffee down firmly.
Place your espresso mug and scales below the spout
Lock your portafilter into your machine and place your espresso mug and scales below the spout, then tare the scales.
Press start and watch your scales, making sure to stop the flow once the scales read double your input weight (36g) - this should take between 25-30 seconds for perfect extraction.
There are lots of factors that will affect the outcome of your espresso. Practicing with different grind sizes, distribution tools and timings will make sure you pull perfect espresso every time.
Brew Guide
Preparation:
Open up your bag of Stonebrew (We like Eye Opener for this)
Grind and measure 18g Coffee (Fine grind).
Preheat your espresso machine
Grab your scales.
