Espresso Brew Guide
Delicious espresso coffee in 3 easy steps.
Brewing great espresso is one of the trickier ways of making coffee, but with a little experimentation, you'll have fun making the best espresso. The grind and weight of your coffee are always a factor but, combined with different types of espresso machine, there are a range of outcomes. You can experiment and taste your results until you're happy. We recommend using about 19 to 21 grams (about 3 Tablespoons) depending on your machine and the coffee. We tend to use either our Nable or Bebo coffees although that's just our taste. Let us know how you get on with your setup. We're always keen to listen and learn.
What you'll need
- Espresso machine
- Grinder (preferrably burr)
- Tamper
- Some Causeway Coffee
- Timer
- Scale
Let's Get Brewing
- Grind between 17g and 19.5g of coffee to the consistency of confectioner’s sugar (vey fine- like powder) directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.
- Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Engage the grouphead and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 42.5 grams (1.5 ounces) of espresso. If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind.
You're done. Now you can sit back, relax and think about any changes before you brew your next great cup.