Brew Guide
Espresso
Concentrated and syrupy — the base of every milk drink.
- Grind
- Fine / Espresso
- Ratio
- 1 : 2 (e.g. 18 g coffee to 36 g espresso)
- Water
- 90–94 °C (set on your machine)
- Time
- 25 – 30 seconds
- Recommended roast
- Medium-Dark (Espresso) Roast
You will need
- Espresso machine
- Fine-ground NĀWA Espresso Roast
- Tamper
- Scale
Method
- 1
Dose about 18 g of finely ground coffee into the portafilter basket.
- 2
Distribute the grounds evenly and tamp firmly and level.
- 3
Lock in the portafilter and start the shot straight away.
- 4
Aim for about 36 g of espresso in 25–30 seconds.
- 5
Serve as is, or add steamed milk for a cappuccino or latte.
Tip
Shot running too fast and sour? Grind finer. Too slow and bitter? Grind a touch coarser.
Brewing recommendations are general guidance — adjust to your taste and equipment.