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Cake day: June 12th, 2023

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  • I highly recommend a scale (with 0.1g precision) to weigh how much coffee goes in vs how much liquid comes out. Without it you’re just going to be eyeballing and that will quickly become frustrating (I’ve been there). No need to spend a lot of money, a cheap €20 one will get you a long way.

    Once you get a scale, you can follow this simple recipe:

    1. grind 18g of coffee (weigh the grounds, do not weigh the beans unless you have a very good grinder with low/no retention)
    2. Extract your espresso for 30 seconds
    3. Weigh the liquid in the cup, it should be around 36g (1:2 ratio). If it’s under 36g you’re grinding too fine, if it’s over then you’re grinding too coarse.
    4. Repeat until you consistently get it right.

    After it’s dialed in, you can start making micro-adjustments to your liking.