Espresso Classic Blend

How to prepare:

1. Measure from 7 to 9 gram of coffee for single dose and from 14 to 18 for double dose (you need to know the capacity of your basket to know your dose amount).
2. Grind the coffee (It should be fine grind but it’s courses than Turkish coffee).
3. Put the coffee in the portafiliter and the portafiliter should be empty, dried and hot.
4. Use needle to breaks up any clumps, and evens out the density of coffee within the puck.
5. Use coffee distributor to evenly distribute coffee grounds in the portafilter.
6. Use the tamper to evenly pack the coffee grounds for a quality shot.
7. Put the portafiliter in the espresso machine head and start extraction.
8. Espresso extraction should produce a double espresso of 50-60ml in 25-30 seconds or a single espresso of 25-30ml in the same time.