Espresso
Concentrated, intense, and the base for every milk drink. It takes a little dialing in, but a well-pulled shot is worth every gram.
- ratio
- 1:2
- grind
- Fine
- time
- 25–30s
What you need
- Espresso machine + portafilter
- Burr grinder
- Scale
- Tamper
Dose
Grind 18g fine into the portafilter. Espresso is unforgiving, so weigh it every time.
Distribute and tamp
Level the grounds, then tamp firm and flat. An even puck pulls an even shot.
Pull the shot
Lock in and start the pump. Aim for 36g out (a 1:2 ratio) in 25–30 seconds.
Read the flow
It should pour like warm honey. Too fast and thin? Grind finer. Choking and dripping? Grind coarser.
Taste and adjust
Sour means under-extracted (grind finer); bitter means over-extracted (grind coarser). Chase sweet.
Best with
Awake
Our espresso roast: rich, bold, and built to pull with deep caramel crema.
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