Long yield, 1:3. It stretches the extraction and opens up acidity and florals that 1:2 compresses.
Sweet zone
Yield
54 g
↕ drag to adjust · 36–72 g
✓ in the sweet zone outside the sweet zone (48–58)
Coffee 18g
Ratio 1:3
Temperature 93°C
Roast Light – Medium
Grind Fine
Before you start3
- Flush the groupRun the group for 3 to 5 seconds with the portafilter unlocked. It stabilises temperature and rinses residue from the previous shot.
- Dose and distributeGrind straight into the dry basket, break the clumps with WDT and level the surface before tamping.
- TampTamp level with firm, steady pressure. Being level matters more than force — past ~15 kg nothing changes.
Steps · 3
01 Pre-infusion 0:06
02 Body — 27 g 0:22
03 Stretch — 54 g 0:40
Glossary4
- Portafilter
- The handle with a perforated basket where ground coffee is dosed and compacted before locking into the espresso machine group. Basket size (15 g, 18 g, 20 g) is what sets the dose of a recipe.
- Tamping
- Compressing the coffee in the basket with a metal disc to form an even puck. Level matters, force does not: past ~15 kg extra pressure changes nothing in the extraction.
- WDT
- Weiss Distribution Technique: stirring the grounds in the basket with fine needles before tamping to break up clumps. It is the most effective defence against channeling in espresso.
- Channeling
- When water finds a preferred path through the coffee bed and skips the rest. Causes underextraction and weak/sour taste. A level bed and gentle pours prevent it.
