Use roughly 18-20 grams of espresso (fine grind).

If using the Kruve Coffee Sifter, we recommend using the 200 micron and 600 micron sieves (the larger being on the top tier). Sift the grounds for 25 seconds. Use only the top two tiers of the sifter and discard the bottom. Remember, this will cause you to lose some weight in your grounds, so be sure to start out grinding a few grams extra. Your final weight you still want to be 18-20 grams.

  1. Turn on and preheat the espresso machine.
  2. Remove the portafilter from the group head and fill with espresso.
  3. Smooth over with a straight edge (do not press down) so you have a flat, even surface.
  4. Tamp the grounds with roughly 30 lbs. of pressure (medium force).
  5. Place the portafilter back into the group head.
  6. Hit the double espresso button. Your shots should brew for about 18-23 seconds.

Pay attention to the pressure and the grind for future adjustments. If the shot is too short (too fast), it has been under extracted. This results in a sour taste and needs a finer grind. If the shot is too long (too slow), it has been over extracted. This results in a bitter taste and needs a courser ground. Temperature, air pressure, and humidity all can factor in to the timing of your shots.