Espresso Extraction

The pursuit of the "God Shot". High pressure extraction creates a concentrated syrup with complex flavors.

Modern Espresso Recipe

Hard

A standard 1:2 ratio recipe that works well for most medium roast specialty beans.

Dose
18g
Yield
36g
Time
25-30s
Temp
93°C / 200°F

Instructions

  1. 1

    Weigh out 18g of beans. Purge your grinder ensuring it's empty.

  2. 2

    Grind into your portafilter. Use a WDT tool to declump and distribute the grounds evenly.

  3. 3

    Tamp with firm, even pressure. The exact pounds of force doesn't matter as much as being level.

  4. 4

    Lock the portafilter in immediately and start the pump + timer.

  5. 5

    Watch the flow. It should start as drips and turn into a steady mouse-tail stream.

  6. 6

    Stop the shot when your scale reads 36g. This should happen between 25-30 seconds.