Short yield, 1:1.5. Denser and sweeter than 1:2 — it shines on medium and dark roasts and in milk drinks.
Sweet zone
Yield
27 g
↕ drag to adjust · 18–36 g
✓ in the sweet zone outside the sweet zone (24–30)
Coffee 18g
Ratio 1:1.5
Temperature 92°C
Roast Medium – Dark
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 · 2
01 Pre-infusion 0:06
02 Short extraction — 27 g 0:24
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.
- Crema
- Golden foam that forms on top of pressure-brewed coffee (espresso, moka pot). Comes from fresh-coffee gases emulsified with oils. Stale coffee won't produce crema.
