To get that cafe-quality shot, here is exactly what you’ll need:
– Fresh Beans: 1–4 weeks off-roast is the sweet spot.
– Scale: Precision is key for consistency.
– Grinder: A dedicated espresso grinder.
The Recipe:
– Ratio: 1:2
– Dose: 15g coffee in
– Yield: 30g espresso out
– Time: 25-second pull
Troubleshooting:
⏱️ Too fast? (Under 25s): Grind finer.
🐢 Too slow? (Over 25s): Grind coarser.
Check out our YouTube channel for a full-length, more detailed video on this topic!
