Turn on the espresso machine at least 20–30 minutes before brewing so the group head and boiler reach stable temperature. Run water through the group head for 5–10 seconds to clear cool water and stabilize temperature. Flush the portafilter and baskets with hot water; discard.

Dose and grind

Weigh and grind coffee fresh from the 1 kg Brazil Santos bag. For a double espresso use 18–20 g dose; for a single shot use 9–10 g. Grind to a fine espresso setting. Start with 18 g in a double basket as baseline: weigh 18.0 g on the scale, grind directly into the portafilter basket.

Distribution and tamp

Distribute grounds evenly in the basket with a gentle tap or distribution tool to remove voids. Use a tamper to apply 30 pounds (approx. 13.6 kg) of pressure, holding the tamper level. Polish with a slight twist and wipe any excess from the portafilter rim.

Pre-infusion and extraction

Lock the portafilter into the group head and start the shot. Use a short pre-infusion if your machine supports it (2–4 seconds at low pressure) to wet the puck evenly, then ramp to full pressure. Start the timer at the first visible drip. Aim for 25–30 seconds total extraction time for 18 g in -> 36–40 g out (1:2 ratio) as a starting target for balanced body and sweetness. Adjust grind finer if extraction is faster than 22 seconds or yields under target; grind coarser if over 35 seconds or puck is very slow and bitter.

Monitor yield and temperature

Weigh shot yield on the scale to reach the target weight (36–40 g for 18 g dose). Note taste: Brazil Santos typically offers chocolatey, nutty notes with medium acidity — if shot tastes sour, slow extraction or under-extracted, grind finer; if bitter/astringent, grind coarser or shorten extraction.

Serve and store

Serve immediately into pre-warmed cups. For milk drinks, steam milk to 60–65°C (140–149°F) and texture to microfoam; pour over the espresso. After brewing, knock out the puck into the knock box, rinse and dry the portafilter and basket. If using the 1 kg bag over multiple days, reseal the bag tightly (use a clamp or transfer to an airtight canister) and store in a cool, dark place away from strong odors. Use within 2–3 weeks of opening for best freshness.

Cleaning & Maintenance (per session)

Backflush the group head with water and a cleaning detergent per manufacturer recommendations at the end of the day. Rinse portafilter, baskets, and steam wand after each use. Purge steam wand before and after steaming; wipe with a clean damp cloth. Run 50–100 ml of hot water through the grinder chute after grinding large amounts to clear residual oils.