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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
Coffee 18g
Ratio 1:3
Temperature 93°C
Roast Light – Medium
Grind Fine
X-RayThe method's parts and what to do before you start.
Espresso bench
shelf.coffee · X-Ray

Loading the brew station…

Select a part to learn what it does

Machine

Heats the water to {temperature} and pushes it through the coffee puck under pressure, around 9 bar.

Turn the machine on early: the group and the portafilter need to be hot.

Steps · 3
01 Pre-infusion 0:06
02 Body — 27 g 0:22
03 Stretch — 54 g 0:40
Glossary 4
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.