The Shotmaster
The ultimate espresso from a machine takes time, practice, great coffee and proper utensils. This guide will get you there.
Written by Jack Ellis
Barista Trainer for the North
You Need
- Finely ground Grumpy Mule coffee. 2 heaped dessert spoonfuls (16-18g per cup - the amount depends on your machine)
- Espresso machine
- Scales
- Timer
- Cup
Note – for espresso machines you will need finely ground coffee. This coffee should be close to resembling a powder, but still coarse enough that it feels slightly gritty between your fingers, as opposed to a powder consistency.
Guide
- Weigh your desired amount of coffee. If you have a grinder, grind it to the correct grind size and place in the handle basket. We recommend 16-18g.
- Press your your coffee level (tamp). Being level helps get the most out of your espresso. Remove any excess coffee around the rim of the basket.
- Place scales and cup on the machine and zero them, start your machine (start extraction).
- Stop your extraction when your scales read between 38-45g of liquid espresso.
- Enjoy.
Extra nerdy-tip: A good total extraction time (hot water going through the coffee grinds) for Grumpy Mule coffee is around 27 seconds (+/-3) per shot. If it's too fat or slow, change your grind consistency.
