Consistency is the goal. Try to do every step the same way, every time — that's what makes troubleshooting possible.
1. Purge and preheat
Run a short burst of water through the group head before you start. This clears out any residue from the previous shot and stabilises the temperature. Preheat your cup while you prep.
2. Dose your coffee
Grind fresh coffee directly into the portafilter basket. Aim for 19–20g for our Espresso Blend, or 19g for the Gold Label. Use your scale — eyeballing is inconsistent.
3. Distribute and tamp
Give the portafilter a gentle tap to settle the grounds, then use your finger or a distribution tool to level the surface. Tamp straight down with firm, even pressure — approximately 15–20kg. A level, even puck extracts consistently.
4. Lock in and brew
Lock the portafilter into the group head and start your shot immediately — don't let the grounds sit and heat up. Start your timer. A well-dialled shot will begin flowing within a few seconds and produce a steady, amber-coloured stream.
5. Stop at your target yield
Stop the shot when you reach your target yield — 40–45g for the Espresso Blend, 48–50g for the Gold Label. This should take 27–30 seconds. If it's running faster or slower, your grind needs adjusting.
6. Taste and adjust
A good shot tastes sweet, balanced, and complex. If it's bitter or harsh, the shot is over-extracted — grind coarser or run shorter. If it's sour, sharp, or thin, it's under-extracted — grind finer or run longer.
Espresso is the one method where 'taste and adjust' requires a bit more patience — grind changes should be small and evaluated one at a time. Rushing adjustments makes it harder to know what changed.
