● Fresh Coffee: Roasted < 40 days ago.
● Freshly Ground Coffee: Avoid pre-ground coffee like your life depends on it.
● Scales: Kitchen scales will do but coffee scales with a timer and 0.1g accuracy are better..
● Timer: Use your phone or coffee scales.
● Double Shot Basket: 18g-22g depending on your machine.

Step 1 - Prepare Your Machine:

● Turn On Machine: Let it reach temperature.
● Heat Portafilter: Run hot water through the portafilter to heat it.

Step 2 - Understand the Recipe:

Espresso operates on a 1:2 brew ratio. 1 part coffee : 2 parts water.
● Dose: 18g of ground coffee into the basket.
● Yield: 36g of espresso out into the cup.
● Time: Aim for 25-30 seconds. Adjust the grind size to hit this window.

Step 3 - The Process:

3.1: Dose
● Dry Portafilter: Remove and dry with a cloth. Place on scales and tare.
● Weigh Coffee: Grind 18g into the basket and tamp (wdt tool and level tamper encouraged)
● Insert Portafilter: Place it back into the group head.

3.2: Yield
● Prepare Scales: Place them on the drip tray.
● Weigh Cup: Place the cup on the scales and tare to zero.

3.3: Time
● Run Shot: Start timing as the shot begins.
● Stop Shot: At 33g, stop the shot and let it drip to 36g.

Step 4 - Evaluate Your Shot:

● 25-30 Seconds: Perfect shot! No adjustment needed.
● 30-35 Seconds: Close, slightly fine; adjust grinder one notch coarser.
● 20-25 Seconds: Close, slightly coarse; adjust grinder one notch finer.
● 35-40 Seconds: Definitely fine; adjust a couple of notches coarser.
● 15-20 seconds; Definitely coarse; adjust a couple of notches finer.
● Other Times: Significant adjustments needed; follow the rule above.

Lastly remember - this is not easy the first time you do it. It takes practice. You will get it. Hang in there. It's worth it. You’re worth it.

Need more help?

Send us a DM on instagram (@average.joes.coffee) or email us at joe@averagejoescoffee.com.au and someone will help!

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