Espresso
Espresso is the foundation of many beloved coffee drinks. This high-pressure brewing method extracts intense flavors and produces the characteristic crema. Our Khe Sanh coffee creates a beautiful espresso with notes of chocolate and subtle citrus brightness.
Equipment Needed
- Espresso machine
- Portafilter and basket
- Tamper
- Scale
- Timer
- Fresh coffee beans
- Grinder (burr grinder recommended)
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Pro Tips
- • Adjust grind finer if shot runs too fast
- • Purge the grinder before dosing for fresh grounds
- • Look for tiger striping and honey-like flow
- • Serve immediately - espresso is best within 30 seconds
Step-by-Step Instructions
Preheat Equipment
Run a blank shot through your machine to heat the portafilter and group head. Wipe the basket dry with a clean cloth.
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Dose the Coffee
Grind 18-20g of coffee directly into your portafilter basket. The grind should be fine, like powdered sugar but slightly coarser.
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Distribute Evenly
Use a distribution tool or your finger to spread the grounds evenly across the basket. This ensures even water flow during extraction.
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Tamp Firmly
Apply 30 pounds of pressure straight down with your tamper. The surface should be level and polished. Wipe any loose grounds from the basket edge.
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Extract
Lock the portafilter into the group head and start extraction immediately. Target 36-40g of espresso in 25-30 seconds.
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Evaluate and Adjust
Good espresso flows like warm honey and shows tiger striping. Taste and adjust grind size if needed: finer if too fast/sour, coarser if too slow/bitter.
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