This is our official..
Hi, I'm James from Stuntown. We're here at the Roastery and I'm going to show you how to make some espresso. Some things you're going to need, an espresso machine, a grinder, a tamp, timer, a scale, a knockbox and some freshly roasted coffee. In here I have hairbender which is our signature espresso blend. It's our homage to the traditional Pacific Northwest espresso. First things first, you're going to want to check your grind. Start out with a really clean porter filter. Tear out a scale. You're kind of looking for something close to a confectioner'sugar. To find things are going to extract too slowly. Two course things are going to run much faster. Looking for about 19 and a half grams. You want to distribute the grounds around the porter filter just to make sure there's no holes or pockets. Water's inherently lazy and it's always going to find the path of least possible resistance. Give it a quick tamp, about 30 pounds of pressure. Perch some water through the group head. We always want to make sure everything's nice and hot. Lock it in place. Engage the group and start the timer. Hairbender typically works best. Pulled around 25 seconds. Right in that range kind of helps to bring that acidity into some really nice ripe fruit notes. Really accentuate that sweetness and turn any bitterness into more of a bittersweet chocolate. Cheers. Good luck.
