How to Brew: Espresso

Espresso is a super-fast, concentrated coffee brew. Using pressure and a very fine grind, an espresso machine can extract and magnify a coffee's flavour profile by using a minimal amount of water. Because the extraction happens so quickly, small changes in the brewing recipe will make enormous differences in the
flavour of the final drink.

WHAT YOU NEED:
• Freshly roasted Detour coffee
• Espresso machine
• Tamper
• Espresso grinder
• Scale
• Timer
• Mug

LETS BREW:
1. Remove portafilter, empty portafilter and wipe out any grinds.
2. Flush and rinse the grouphead.
3. Place the portafilter on the scale and tare.
4. Add 18g of coffee ground for espresso to the portafilter, even out the coffee bed by tapping the sides or swiping sideways to ensure even distribution. Do not push down.
5. Tamp the coffee bed evenly and firmly on a flat surface. (Keep the tamper perpendicularto the portafilter to ensure a level tamp. Unlevel tamps can lead to channelling)
6. Put your scale on the driptray and tare your cup.
7. Insert portafilter into the grouphead and brew immediately, measure the beverage weight and stop at a yield of 36g. (Note: Aim for shots to run between 25–30 seconds. If shots run longer or shorter than ideal brew time, adjust grind size.)
8. Knock out used puck.
9. Flush and rinse the grouphead.