Start here

  • Dose 18 g into a clean, dry basket
  • Aim for 36 g in the cup in 25 to 30 seconds

Steps

  1. Distribute evenly and tamp level. Pressure matters less than level.
  2. Pull the shot and stop at 36 g.
  3. Fast and sour: grind finer. Slow and bitter: grind coarser.
  4. Once the time is right, taste and move the yield by 2 g at a time.