In this video, follow along with Logan as he uses an Encore ESP to dial in espresso.

The Encore ESP is an all-purpose grinder optimized for espresso precision. We recommend starting at setting 15 for most home espresso machines and fine-tuning from there.

Espresso Recipe:

  • Coffee: 18g (1:2 brew ratio)
  • Output: 32g
  • 20 to 30 seconds

Step by Step:

      1. Turn your grinder to setting 15 (or as referenced above) and add in your desired coffee beans.
      2. Grind 18 grams of coffee, using a scale as reference. If you do not have a scale, ~10 seconds of grinding fills your dosing cup half way and generally weighs around 18 grams.
      3. Ensure your portafilter is warm, clean, and dry before dosing.
      4. Place your portafilter on top of your dosing cup, flip both the portafilter and dosing cup, and shake a few times to evenly distribute your espresso grounds.
      5. Remove the dosing cup and tap your portafilter on the counter to ensure all coffee is evenly distributed.
      6. Tamp evenly with a consistent amount of pressure.
      7. Purge your grouphead of your espresso machine to ensure it is up to temperature and free of any residual coffee grounds.
      8. Place a cup underneath your portafilter. If you have a scale, place it below your cup and tare.
      9. Insert portafilter into grouphead, and begin extraction.
      10. We want to aim for double the amount of dry coffee for this 1:2 espresso ratio, so we will be stopping our shot at 36 grams out.
      11. Allow to cool, stir with a spoon, and enjoy!
    • If you find the shot pulls too slowly or tastes sour, you can adjust the grinder in the coarser direction. Generally one click is enough. If you find the shot pulls too quickly or tastes bitter, you can adjust the grinder in the finer direction.
    • Other issues you may encounter are static, clumpy grounds, and strange taste. If your coffee tastes off, ensure it is freshly roasted. Sometimes bags of beans will have a “best by” date instead of a roast date. Always look for when the coffee was actually roasted, rather than when it will expire. Good water quality with a balanced mineral content is also crucial to good coffee. If your grounds are too clumpy, try shaking your dosing cup more, using a WDT tool, or grinding coarser. For excess static buildup, we recommend using the RDT method. This means adding in a small amount of water to your coffee beans to reduce static, generally with a small spray bottle or stirring with a wet spoon handle.

     

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