Espresso Machine
Method of Brewing

Espresso Machine

back to: Brew Guides/Recipe

play tutorial

You will need:

  1. Coffee
  2. Espresso Machine
  3. Portafilter
  4. Grinder
  5. Kettle
  6. Digital Scale
  7. Tamper
  8. Timer
icon-degayo-coffee-pack
1 x Coffee
Espresso Machine
1 x Espresso Machine
icon-paper-filter
1 x Portafilter
icon-french-press
1 x Grinder
icon-kettle
1 x Kettle
icon-kettle
1 x Tamper
icon-scale
1 x Scale
icon-timer
1 x Timer
method

Methods:

Methods:

  1. Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare weight
  2. Purge your grouphead with hot water
  3. For double shot, grind between 19 – 21 grams of coffee into your basket. A proper grind is crucial to a balanced, delicious shot of espresso. You might need to adjust the finest.
  4. Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right and so on).
  5. Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Apply pressure downward. Do not tamp incredibly hard, just enough to seal the coffee evenly. Give the tamper a gentle spin/ This will smooth, or “polish” the grounds for an even extraction.
  6. Position the portafilter in the grouphead and start your shot.
  7. The shot should start with a slow drip, and then into a gentle, even stream. When it comes closer to the 30 second mark, end the extraction. You should witness a thick brownish liquid turning yellow. Stop the shot.

Step 1

Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare weight

Step 2

Purge your grouphead with hot water

Step 3

For double shot, grind between 19 – 21 grams of coffee into your basket. A proper grind is crucial to a balanced, delicious shot of espresso. You might need to adjust the finest.

Step 4

Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right and so on).

Step 5

Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Apply pressure downward. Do not tamp incredibly hard, just enough to seal the coffee evenly. Give the tamper a gentle spin/ This will smooth, or “polish” the grounds for an even extraction.

Step 6

Position the portafilter in the grouphead and start your shot.

Step 7

The shot should start with a slow drip, and then into a gentle, even stream. When it comes closer to the 30 second mark, end the extraction. You should witness a thick brownish liquid turning yellow. Stop the shot.

Enjoy.

Recommended Items

Founder’s Signature Coffee Blend

RM45.00

Packaging comes with 15 sachets of pre- grounded coffee

Tasting note:

Citrus, grapefruit, and cocoa

Roast level:

Medium

Strength

Degayo Coffee Plunger

RM39.00

The Degayo French Press is made for one-pack-to-go and functional for everyday coffee brewing use. This French Press can also be used for brewing coffee and full tea leaves.

Capacity:

350ml

Size:

18cm(H) x 8.3cm(W)

Espresso Machine
Shopping cart
Sign in

No account yet?

Create an Account