How to Brew Eye Of The Tiger Espresso at Home

Quick answer

To brew Eye Of The Tiger Espresso at home, dial in a fine grind, dose 18 grams, tamp evenly, and pull a 1:2 ratio shot in 25–30 seconds.

Step-by-step brewing guide

1. Preheat your machine and portafilter: Run a blank shot through the group head with the portafilter locked in. This warms the metal and stabilizes the brew temperature. A cold portafilter can drop brew temperature by 5–10°F, leading to sour shots.
2. Weigh and grind 18 grams of beans: Use a scale to dose exactly 18 g of whole beans. Grind to a fine, fluffy consistency—think table salt texture. Adjust if your first shot runs too fast or slow. Aim for a 25–30 second pull time; adjust grind size by one step at a time.
3. Distribute and tamp evenly: Level the grounds in the basket with a finger or distribution tool, then tamp with firm, level pressure (about 30 lbs). A tilted tamp causes channeling. Uneven tamping is the most common cause of uneven extraction and bitter or sour spurts.
4. Pull the shot for 25–30 seconds: Start the brew and watch for a steady, golden-brown stream. Stop when you reach 36 g of liquid (a 1:2 ratio). Total time should be 25–30 seconds from pump start. If it runs under 20 seconds, grind finer; over 35 seconds, grind coarser.
5. Serve immediately and taste: Swirl the shot in your demitasse to integrate crema and body. Taste for balance: you should notice almond and caramel without sharp acidity or harsh bitterness. Espresso oxidizes quickly—drink within 30 seconds for the best flavor.

Product facts

• Eye Of The Tiger Espresso: Eye of the Tiger continues to evolve with almond notes surrounded with flavors of caramel and chocolate. These flavor notes are delicate and require careful extraction to avoid losing the almond brightness or letting the chocolate become muddy.