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Espresso Brewing Guide

A perfect espresso should be a harmonious combination of richness,
sweetness, acidity, and mild bitterness, all delivered in a concentrated and
velvety shot. It should offer depth, complexity, and a smooth, satisfying feel

#1 Flushing  

Before each extraction, flush hot water through the machine to clean the brewing unit. This leads to a cleaner, better-tasting espresso.

#2 Cleaning 

Thoroughly clean the portafilter with a brush or cloth. Leftover coffee grounds can affect the flavor of your espresso.


#3 Grinding 

Place your clean portafilter on a scale and zero it out. Adjust the grind size for espresso and grind directly into the portafilter.


#4 Weighing  

Weigh the coffee grounds in the portafilter. For a double espresso, measure 17-20 grams; for a single, 7-10 grams.


#5 Tamping

To achieve an even extraction, press the coffee into the portafilter with firm, even pressure. Position yourself sideways with your arm at a right angle, and use your body weight to apply steady force. Important: avoid tapping or twisting the tamper against the portafilter, as this can disturb the coffee bed.  


#6 Preheating 

Preheat your espresso cups by filling them with hot water from the machine and emptying them right before brewing. This keeps the espresso warm and preserves its freshness.


#7 Clamping 

Once tamped, immediately lock the portafilter into the machine. Begin extraction without delay, as coffee in the portafilter can start to overheat within seconds, which negatively affects flavor.


#8 Extracting 

Optimal extraction time ranges from 22 to 30 seconds, with the sweet spot typically between 26-27 seconds. This applies to both single and double espressos, and precise timing helps bring out the best flavors.


#9 Enjoying 

Revel in your delicious espresso. Take time to master the preparation. Rome was not built in one day.

Coffee recommendations for Espresso

From €8.05

From €10.89

Used Products

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