HOW TO DIAL IN AND PULL WITH YOUR ESPRESSO MACHINE
Subtle tweaks at every step make a huge impact on your coffee.
WHAT YOU NEED
Espresso Machine (See Jerry’s Recommendation List)
Coffee Grinder (Or grinded beans)
Tamper
Digital Scale
Cup
MEASUREMENTS
Grinded Coffee (g): 17g-22g
Extraction Time: 20-35 seconds
Temperature: 192F-202F
Yield (Volume & Liquid Weight): 1.5-2.5oz / 20-50 grams
Water Pressure: 8-10 bar (1 bar = 14.8Ibs of pressure)
Grind Size: Super Fine
Recommended Roast Date: After 8-10 days - before 20th day (for the perfect espresso)
HOW TO PULL THE PERFECT SHOT
Step 1 :
MEASURE & GRIND
Grind and measure your beans, aiming for 18-22g in your portafilter basket to dial in the perfect shot.
Step 2:
DISTRIBUTE
Ensure the ground coffee is evenly distributed in the basket to promote consistent extraction.
Step 3:
TAMP IT DOWN
Apply a tamping pressure of 30-50 lbs, compressing the grounds evenly for a balanced shot.
Step 4:
LOCK & PULL
Carefully insert the portafilter into the espresso machine, locking it in place. Let the espresso flow and extract to perfection!
Step 5:
SIP & ENJOY
Take that first sip—smooth, bold, and delicious. Enjoy your fresh espresso!
