Espresso
Fast, concentrated, and completely unforgiving of a bad grind. The pressure does things no other method can.
Fast, concentrated, and completely unforgiving of a bad grind. The pressure does things no other method can.
Degas
Use coffee that's rested 7–10 days post-roast. Fresh-roasted espresso is CO₂-heavy and pulls unstable.
Dose & distribute
Weigh 18–20g into a dry basket. Distribute evenly before tamping — uneven distribution shows up in the shot.
Tamp
Firm, level pressure. Level matters more than force; the tamp just seals the puck.
Pull
Aim for 36–45g out in 24–28 seconds. Too fast tastes sour, too slow tastes bitter — adjust the grind, not the clock.
Taste & adjust
Sour, grind finer. Bitter, grind coarser. One change at a time.
Best blends for espresso
Forest Walk's Robusta base holds up to pressure and produces a thick, stable crema. Dark Nectar as espresso is dense and chocolatey — closer to Vietnamese cà phê than a classic Italian shot.