Our EE. Classic recipe: ultra-fine coffee, filtered water and gentle heat. For two cups use 14 g coffee and 140 g water. Allow room for the foam to rise. Aim for 2 to 2½ minutes of gentle heating after adding the coffee; follow the foam, not the clock.

1. Warm the water first

   Weigh filtered water into the pot and warm to 50–70°C, aiming for 60°C. Remove the pot from the heat before adding coffee. Grind your Classic finer than espresso.

2. Add coffee and stir gently

   Add the measured coffee to the warm water. Stir just until wet and clump-free: about 10–15 gentle turns. Return the pot to gentle heat and do not stir again.

3. Control the rise

   Watch for a thick layer of fine foam gathering around the edges and beginning to rise. Lift the pot off the heat as the foam rises. Never let it boil, and never reboil.

4. Pour and settle

   Pour slowly into your cup and rest for 2–3 minutes. Sip gently, leaving the settled grounds at the bottom.

Adjusting the next cup +

For a stronger cup, try 8 g coffee to 70 g water next time. If the foam rises too quickly, reduce the heat next time. Change one variable at a time.

A starting recipe for our Classic Cold Brew concentrate. It is ready to pour, so there is nothing to steep.

1. Start with ice

   Fill your glass with ice. Measure 30 ml of concentrate for a small serve.

2. Add milk or water

   Add 90–120 ml of milk or water and stir gently to combine.

3. Adjust to taste

   Use 1:3 for a fuller cup or 1:4 for a lighter one. Keep your measurements the same while you find the strength you like.

Keeping it fresh +

Keep refrigerated and use within 7 days. One 250 ml bottle makes four to five drinks.

Our EE. Classic starting recipe: 21 g coffee in, 42 g espresso out, in about 30 seconds. For a smaller basket, use 18 g in and 36 g out. Start timing when you press brew, including pre-infusion. Measure the espresso by weight, not volume.

1. Prepare the basket

   Warm the machine and cup. Use a clean, dry basket sized for your chosen dose.

2. Distribute and tamp

   Grind fresh, spread the grounds evenly and tamp level. Keep the dose consistent between shots.

3. Weigh the extraction

   Tare the cup on a scale. Start timing when you press brew and stop at the target weight, still aiming for about 30 seconds.

4. Taste and adjust

   Stir the espresso before tasting. Keep dose and ratio steady while you refine the grind.

Dial in by taste +

Reaching the target weight too quickly? Grind a little finer. Taking too long? Grind a little coarser. If flow is uneven, check distribution first. About 30 seconds is a starting point; let taste guide the final adjustment.