Manual espresso
Small, intense, all yours
No pump, no plug: a lever, your arm and hot water from the kettle. A manual lever pulls a syrupy shot that rewards a little practice.
The recipe
- Ratio
- 1:2
- Dose
- 17 g in, 34 g out
- Water
- Just off the boil
- Grind
- Fine
- Time
- 25–35 s
Step by step
Prep
Preheat everything
Run boiling water through the chamber and over the basket. Cold metal steals heat and makes sour shots.
Prep
Dose and tamp
Grind 17 g fine, like powdered sugar with grit. Level it in the basket and tamp once, firm and flat.
0:00
Pre-infuse
Fill the chamber with water and lift the lever gently until you feel resistance. Hold for 8 to 10 seconds.
0:10
Press
Press down with steady, even pressure. Aim for about 34 g in the cup in 25 to 35 seconds.
Taste
Dial it in
Sour and thin means grind finer. Bitter and slow means coarser. Change one thing at a time.
