The Coffee Collective Brew Guide to Espresso
Presented by Callum Hare, barista at Godthåbsvej
Espresso is a brewing method that requires time and practice
to produce consistently good results. When you get it right, it is definitely worth the effort and yields a unique and intense flavor.
Your own espresso grinder is essential to getting the best result, so you can grind fresh for every espresso and adjust grind size. We also recommend using filtered water as this will increase longevity of your machine and you will get the most flavors out of your beans.
Dose: 19 g coffee for a double espresso
Beverage Weight: 37 g
Brew Time: 27 seconds
Grind setting: Very fine and adjusted to hit the brew time 18 or 20 g
Filter Basket: VST Basket 18 or 20 g.
Water Temp.: 93° C
Water Pressure: 7,5-9 bars
We work with a dose-to-beverage weight ratio of approximately 1 g coffee to 2 g brewed espresso. Use a scale to measure
both. We recommend brewing only double espressos, as the single filter doesn’t extract as well. Some filter baskets require different doses, but keep the 1:2 ratio.
Distribute the coffee evenly to ensure the bed of coffee is flat. Tamp down the bed of coffee with 10-15 kg of pressure. Be sure to tamp level. This is more important than the pressure.
Adjust your grind size to have the full beverage weight in approximately 27 seconds. Some home espresso machines may require an even faster extraction time to get a balanced cup. Extraction time is controlled by the grind setting, so it is worth experimenting with this. As you grind finer, you increase extraction time.
For a more balanced cup, we like to give the espresso a quick stir to mix the layers before drinking. Enjoy!