The Wood and Co Coffee Espresso Brew Guide

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Espresso Brewing Recipe

What you need:

• Espresso machine with portafilter
• Grinder
• Tamper
• Wood and Co Coffee beans (20g)
• Timer
• Scale
• Knock box

Step 1: Grind and dose coffee

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• Remove the portafilter and wipe it clean. Ensure the basket is dry.
• Zero out the scale and grind around 20g of Wood and Co Coffee beans to a consistency similar to confectioner's sugar. Directly dispense the grounds into the portafilter.
• Tap the portafilter gently to settle the coffee and use your finger to distribute it evenly.
• Tamp the coffee by applying pressure until it feels like the coffee is pushing back. Ensure the coffee bed is level.

Step 2: Prep the machine

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• Purge water through the grouphead to ensure it's hot and ready.
  
• Lock the portafilter into place.

Step 3: Pull a shot

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• Engage the grouphead and start the timer.
• Place a cup under the portafilter and observe the espresso extraction.
• The espresso should flow steadily, resembling little mouse tails.
• The entire extraction process should take approximately 23-28 seconds, yielding about 45 grams of espresso.
• If the extraction takes much longer or is too slow, try adjusting to a coarser grind.
• If the extraction is too quick, try a finer grind