How we brew it
Espresso
- Ratio: 18g in, 36–40g out. Aim for about a 30-second pull.
What you need
- 18g very finely ground coffee
- A home espresso machine
- A portafilter, tamp, and brewing scale
Grind size
Very fine — sugar-like. Fresh-ground makes a real difference here.
Weighing your dose will get you a more consistent shot every time.
Directions
Weigh your portafilter and add 18g of freshly ground coffee. Tamp into a level, evenly packed puck.
Dust off any stray grounds and lock the portafilter in. Pull your shot — you’re aiming for about 36–40g of liquid in around 30 seconds. Taste it.
If it doesn’t taste right
Pulls too fast: grind finer.
Pulls too slow: grind coarser.
Bitter: pull a shorter shot.
Sour or salty: pull a little longer.
Thin or watery: add more coffee, 0.5g at a time.
One more thing
Clean your machine regularly. It makes more of a difference than most people think.
Questions about brewing? We’re at the bar or at info@cityandstate.us.
