Espresso Machine Dialing Guide
Espresso is an emulsion of solubles, suspended micro-particles, and carbon dioxide micro-bubbles encapsulated by coffee lipids. Here is how our baristas calibrate our signature shots every morning.
Espresso Routine Breakdown
Dose Precisely 18.0 Grams
Dry and wipe clean your portafilter basket. Grind 18.0g of Espresso Genovese Reserve directly into the center of the basket.
Level The Puck Evenly
Use a WDT needle distribution tool to break up static clumps. Tamp firmly and flat with ~30 pounds of pressure. A crooked tamp leads directly to water channeling and sourness.
Engage Pump Immediately
Purge 20ml of water from the group head to stabilize temperature. Lock in the portafilter and immediately start the pump. Placing a dry coffee puck against hot metal without engaging water bakes the grounds.
Stop at 36 Grams
First drops should emerge around 5 to 7 seconds like warm honey. Cut the extraction at 36g. Swirl your demitasse to integrate the crema and enjoy immediately.