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Originated from Italy over 100 years ago, an Espresso is roasted, ground and brewed differently to other coffees which gives it a stronger, richer and less acidic taste.
Lock the portafilter handle in place and put a cup under it (on top of your scale if using one).
Pull the shot of espresso and stop extracting when you have reached the desired output. We recommend the ratio 1:2 for an espresso (so for 18 grams of coffee roughly 36grams of water).
Try a finer grind if the extraction is too quick. If it takes too long or is pulling too slowly try a coarser grind. The extraction process should take about 24-28 seconds from start to finish.