espresso guide

• Use a fine espresso grind, ideally ground fresh.
• Start with 18 g of coffee; up to 19 g depending on your portafilter size.

Standard baskets fit 18 g, but always check your machine’s capacity.

• Too coarse = thin & sour.
• Too fine = slow & bitter.

• Level the coffee bed evenly and tamp firmly with consistent pressure (~15–20 kg).
• Fact: Precision matters less than consistency. Anything between 10–20 kg is effective if it’s repeatable.
• Flush the group head before brewing to stabilize temperature and clean the screen.

• Water temperature: ~96 °C (slightly hotter than average).
• Tip: If your machine has stepped heat settings, start at the highest and adjust downward if needed.
• Pressure: Aim for a stable 9 bar during extraction.

Our testing shows the sweet spot is a 1:2.5 brew ratio.

• Example: 18 g in → ~45 g out
• Extraction time: ~25 seconds

This brings out the smooth, cocoa-rich profile of Choc the Bean without bitterness or dryness.

Shorter = underextracted (sour). Longer = overextracted (dry).

Taste check – What to fix if it’s off:

• Sour, weak: Underextracted – grind finer, raise temperature.
• Bitter, dry: Overextracted – grind coarser, lower temperature.
• Runs too fast: Too coarse or too little coffee – grind finer or increase dose.
• Runs too slow: Too fine or too full – grind coarser or reduce dose.

Golden Rule: Fix your dose (e.g. 18 g), then adjust grind & time to reach ~45 g in ~25 s.

This is your control triangle: Dose → Yield → Time.

Recommended ratio: 1:2.5 for pure espresso.

For milk-based drinks:

• Shorter shots (e.g. 1:2 or ristretto-style) for more flavor in milk.

Best pairings:

• Cappuccino – espresso + foamed milk
• Espresso Macchiato – espresso + microfoam
• Flat White – shorter shot + silky steamed milk

Tip: Adjust your ratio to your taste and the drink format.

• Use fresh, filtered water.
• Flush the group head before every shot.
• Avoid boiling water (>96 °C).
• Store beans airtight, cool and dark.
• Maintain consistent pressure – 9 bar is ideal.