09 04 2010
Our coffee blends are carefully ground to the proper degree of fineness required for making espresso coffee with a domestic espresso maker.

1. Make sure your espresso machine has reached the right temperature. If you’re about to make the first espresso in the morning, be sure to attach the empty portafilter to the machine, place an empty cup underneath and pump hot water through the portafilter to heat it.

2. Using your espresso machine’s doser, put the right amount of ground coffee in the portafilter:  7 grams, or about three raised teaspoons.

3. Tamp the ground coffee using a 7Gr. professional tamper  or the one supplied with your espresso machine, making sure you place the bottom of the portafilter (not the underneath spout) on a solid surface and press firmly and evenly on the ground coffee to avoid creating an uneven surface.

4. Use your finger to flick any stray ground coffee off the edge of the portafilter as it could damage the grouphead washers.

5. Mount the portafilter onto the machine and make your 7Gr. espresso. If you have used the right dose and tamped the coffee correctly, the brew time should be about 25-27 seconds with a fine, continuous flow from the spout. Otherwise, re-check the dose and tamping: if the brew time is quicker the extraction will be weaker, meaning there was not enough ground coffee or it was not tamped properly. If, on the other hand, the brew time was slower you should reduce the amount of ground coffee or tamp it with a little less vigour.

6. Empty the portafilter immediately after making your espresso so that further espressos will not be affected by undesirable odours.

If you would like to use our ground coffee in your traditional Italian coffee maker (moka), please remember that the grind is finer than that required for a moka, so be careful not to over-fill the funnel filter and do not tamp.