Pressure
Espresso
Concentrated and syrupy. Dial in with a scale and a timer, not vibes.
- 1
Dose 18 g into a clean, dry portafilter basket.
- 2
Distribute evenly and tamp level with firm, consistent pressure.
- 3
Lock in and start the shot immediately. Aim for first drips around 6 to 8 seconds.
- 4
Stop at 36 g of liquid in the cup. Note the time.
- 5
Under 25 seconds and sour? Grind finer. Over 32 seconds and bitter? Grind coarser.
Tips from the bar
- Change one variable at a time.
- Dark Mode Espresso is designed for this ratio and will forgive a lot.
