We use a 1:11 coffee-to-water ratio; our recipe makes one, 7 oz cup of coffee.

Using an espresso grinder, grind your coffee very fine.

Weigh your ground espresso and adjust the dose to ensure accuracy. We recommend dosing within 0.2 grams of the target weight.

Distribute your espresso to ensure a level, even brew bed.

Tamp your espresso. Make sure that your tamper is level and that you apply force evenly. Press down until you feel resistance from the counter.

Clear a small amount of water through your grouphead, ensuring its cleanliness. Wipe your driptray clean.

Insert the portafilter and position your scale and cup on the driptray. Begin extraction.

Stop the shot when the scale reads a few grams less than your desired brew weight.

Check the time of your shot. If it is less than 25 seconds,consider making your grind finer. If it is more than 35 seconds, consider making your grind coarser.

Remove the espresso puck from the portafilter. Wipe the portafilter basket clean, rinse the grouphead, and lock the portafilter back into place.

Taste your espresso. If it tastes overwhelmingly sour, consider making your grind finer and/or extending your brew ratio, up to 1:2.5 parts coffee to water. If it is overwhelmingly harsh and bitter, consider making your grind coarser and/or reducing your brew ratio, making the shot as concentrated as 1:1.5 parts coffee to water.

Enjoy your espresso on its own, or use it as the base for your favorite milk drink!