Ethiopia Yirgachefe

1. Grind coffee very fine. It should be similar to confectioners sugar.
2. Weigh your dose. 19 grams is a good starting point.
3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
4. Tamp the coffee, making sure the bed of grounds is as level as possible.
5. Purge your group head by running a small amount of water into the drip tray.
6. Insert the portafilter and engage the brew right away.
7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

• Always brew with a clean, hot, dry portafilter.
• Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
• If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
• Make grind adjustments in small increments.
• Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
• Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.

1. Wet filter with boiling water
2. Put in 40 grams of medium ground coffee
3. Pour in 200 grams of water & allow coffee to bloom
4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
5. Let drip till done

1. Wet filter with boiling water and discard water
2. Put in 20 grams of medium ground coffee
3. Pour in 100 grams of water & allow coffee to bloom
4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
5. When all water is in stir once in a circular motion
6. Let drip till done