The Espresso Ritual

Espresso is the pinnacle of coffee craftsmanship—bold, concentrated, and deeply satisfying. Mastering the balance of grind, pressure, and timing unlocks its full potential, delivering a shot of unparalleled richness and complexity. Let each sip be a celebration of precision and flavor.

1. Heat Machine

Turn on the espresso machine and let it warm up for 15-20 seconds. This ensures a consistent temperature crucial for extraction

2. Measure & Grind

Zero out your scale and measure 18-20 grams of coffee beans for a double shot. Once measured, grind the beans to texture resembling powdered sugar. We recommend using a burr grinder to ensure precise consistency.

3. Prepare

Place the coffee into the portafilter and then tap or shake the portafilter to ensure the ground coffee is level. Once level, place the portafillter on a clean surface and apply a firm, even pressure with a tamper until the coffee bed is level and compact. Before removing the tamper, give it a gentle spin to “polish” the grounds for an even extraction.

4. Extract

Secure the portafilter into the machine’s group head and pull the shot while also starting your timer simultaneously. A steady, golden stream should appear after 5-7 seconds. Around 25-30 seconds, the extraction will end causing the shot to thicken and start “blonding,” or turning yellow. Stop the extraction as this process begins.

5. Enjoy

Indulge in the rich, velvety depths of your perfectly crafted espresso. Each sip is an experience of bold intensity and luxurious flavor. Enjoy your shot pure or indulge with your favorite sweetener or topped with some steamed milk. We imbibe ours side by side with a glass of sparkling water.