The Mixing of the best Arabica Coffee is very carefully

selected All over the world and locally Roasted

With the latest technologies to deliver always freshly.

Preparation:

1. Grind the coffee: Use 9 grams for a single espresso shot and 18 grams for a double shot. Grind the coffee until it’s very finely ground.

2. Pack and tamp the coffee grounds: Add the coffee grounds to the espresso basket (portafilter) until it’s slightly heaping over the top. Use the tamper to press the grounds evenly into the portafilter, pressing very firmly until it is fully compressed. Place the portafilter on a folded towel before tamping, or the best tool is a knock box for tamping and discarding used grounds. It’s important for the coffee grounds to be as even and straight as possible to get the best espresso shot.

3. water temperature between 88-96 C, Pressure preferred 9 Bars, good espresso shot comes with 3 parts and pouring time between 20 to 25 seconds

Consider any adjustments: It takes a while to dial in the fineness of the coffee grind and the amount of coffee to use: practice makes perfect! If the shot is watery, use slightly more coffee grounds or a finer grind on the coffee. If a shot takes longer than 30 seconds, reduce the number of coffee grounds or use a coarser grind on the coffee.