Tired & Wired Coffee: Brew Guide for the Perfect Espresso Shot

1. Grind Your Beans

   • Use freshly roasted Tired & Wired Coffee beans and grind them to a fine consistency (similar to table salt). The grind size is crucial for espresso, as it affects extraction and flavor.
   • Recommended dose: 18-20 grams for a double shot.

2. Preheat Your Machine

   • Turn on your espresso machine and let it heat up for at least 15-30 minutes. Preheating ensures consistent water temperature for even extraction.
   • Run a shot of hot water through the portafilter to warm it up.

3. Dose and Distribute the Coffee

   • Place your ground coffee into the portafilter basket, making sure it’s evenly distributed.
   • Lightly tap the portafilter to level the grounds.

4. Tamp the Coffee

   • Use a tamper to compress the grounds with even, firm pressure. A good tamp should be around 30 pounds of pressure. The surface should be level and smooth.

5. Lock the Portafilter and Start Extraction

   • Insert the portafilter into the machine and lock it in place.
   • Start your espresso shot immediately after locking to avoid burning the grounds.

6. Extract the Espresso

   • Aim for a 25-30 second extraction for a double shot. The flow should start slow, resembling thick honey.
   • The yield should be around 36 grams of liquid espresso for a double shot.

7. Observe the Crema

   • A good espresso shot should have a layer of golden crema on top, indicating proper extraction and freshness.

8. Enjoy Your Espresso

   • Sip and savor your perfectly brewed espresso. Enjoy its rich, balanced flavor and velvety crema—crafted by you with Tired & Wired Coffee.
   • Rinse and repeat steps above to dial in your perfect shot. Feel free to make changes mainly to the grind size and amount dose amount based on preferred outcome.