MAKING THE PERFECT COFFEE / ESPRESSO
Guide to Making the Perfect Coffee / Espresso by www.thehomebaristas.co.uk
1. Tare the scales  | 2. Weigh the dose after the grinder (Stock basket 14/15g I prefer 18g using an IMS basket)  |
3. Optional-Use a WDT or leveller. Puck prep is important to avoid channelling  | 4. Tamp firmly  |
5. Tare the scales with cup ready for pour  | 6. Pour coffee-IMPORTANT- as a starting point try to aim for a ratio of 1:2 (15g in-30g out or 18g coffee in and 36g liquid out) in 25-30 seconds. Alter slightly to your own taste, but this ratio and time will get you close to perfection.  |
If the coffee runs too quickly to reach 30g-36g, grind finer. Too slow-grind coarser. This is called dialling in the grinder. How coffee extraction should look vs. wrong extraction | https://www.thehomebaristas.co.uk/  The perfect place for coffee machines and grinders for the home & office |