Espresso Brew Guide

Coffee: 18 g · Yield: 36 g · Ratio: 1:2 · Grind: Fine · Time: 25–30 sec

1. Heat the machine and flush the group head.
2. Dose 18 g of finely ground coffee.
3. Level and tamp firmly.
4. Pull the shot and stop at about 36 g, 25 to 30 seconds.