• 1. POWER UP IN ADVANCE

    Turn on your espresso machine and insert an empty portafilter into the group head. Let the machine preheat for 10-25 minutes. This allows all the components, including the boiler, inner piping, and portafilter, to reach an optimal and stable temperature for brewing.

    2. FLUSH, CLEAN AND DRY

    Run a blank shot, or a shot without any coffee grounds and then wipe down the group head and portafilter so that it’s dry. Pulling a pre-shot ensures everything is functioning correctly, resets the brewing temperature and allows you to clean off any coffee residue that may affect the espresso’s flavour.

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  • 3. MATCH YOUR DOSE

    • Measure your dose: Aim for 18-22 grams of freshly roasted coffee beans for a double shot, but double-check your specific portafilter basket size for the recommended dose. Use a scale to ensure precise measurement, ideally within 0.1 grams for consistency.

    4. DIAL IN YOUR GRIND

    • Grind fine, but not too fine: The ideal grind size should resemble fine table salt. This typically falls within the bottom 10-20% of your grinder's adjustment range. For example, if your grinder has 80 settings, aim for a setting between 8 and 16.

  • 5. EVEN DISTRIBUTION IS KEY

    • Old School Method: Gently tap the bottom and sides of the portafilter with the counter and your fists to settle the grounds.
    • New School Method: Stir your grounds using in a circular motion using a WDT Tool until they are fluffy, clump free and even. Taking the time to perform the WDT can contribute to a more uniform extraction, resulting in a better-tasting espresso.

    6. TAMP FIRM AND LEVEL

    • Using your tamper and portafilter resting evenly on your counter, Tamp the coffee with your elbow at 90 degrees.
    • Ensure firm pressure and a level tamp by gripping the handle like a door knob
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  • 7. Optional Step: Pre-wetting

    • Pre-wetting or "Pre-infusion"can be helpful for lighter roasted and denser coffee beans . This step involves briefly saturating the grounds with hot water before full extraction. We recommend a pre-wet of 5 seconds to start, this can be done by either partially engaging your machines shot lever (e61 machines), or is a programmable feature on more modern machines.

    8. NOW, IT'S TIME TO PULL THE SHOT!

    • Start the espresso machine and your timer simultaneously. The moment you hit the button or engage the lever, your timer should begin. Aim for a total extraction time of 25-30 seconds for a single shot. Your goal is to yield 30-45 grams of liquid in your cup within this time frame.

  • 9. TIME AND YIELD

    • Now comes the best part: chasing the perfect shot! The results of your extraction dictate whether or not you will need to grind finer or coarser next go around.

    Aim for:

    • Yield: 1-1.5 ounces (30-45 grams) of espresso
    • Extraction time: 25-30 seconds

    10. MONITORING AND ADJUSTING

    • Observe the extraction time: If the shot runs too long (over 30 seconds) this indicates over-extraction, a consequence of grinding too fine and means you need to loosen up the grind by half or one full stop. Repeat steps 4-7.
    • If the shot runs too fast (under 25 seconds) this indicates under extraction, meaning you ground too coarse and need to tighten up your grind a half to one full stop. Repeat steps 4-7.
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  • 11. ENJOY, TASTE AND REFINE

    • Taste is just as important as yields: After pulling your shot, integrate the crema with a light stir, this disperses the more potent aromatic oils, C02, bitter and acidic compounds. Pay attention to the flavor:

    Sour, thin and dry: indicates under-extraction. Refer to the "too fast" adjustment in step 8.

    Bitter, hollow and harsh: This indicates over-extraction. Refer to the "too slow" adjustment in step 8.

    • Noticing the shot is producing the correct ratio but tastes harsh or shallow? It could be due to Channeling. Channeling occurs when water finds a weak point in your puck and creates a narrow channels where water shoots through to quickly. Implementing a WDT Tool can fix this problem.

  • 12. POST SHOT CLEAN UP

    • Knock the used coffee puck out of the portafilter.
    • Rinse the portafilter and basket, wiping down the basket and group head.

    13. PREVENTATIVE MAINTENANCE

    • Regularly backflush the group head, use good coffee water and ensure the steam wand is always purged and wiped down after every use.

    • Follow manufacturer recommendations for descaling and maintenance.

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