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Learn with Tim!

One of COFFEEJACK's biggest supporters shares his tips for getting the perfect espresso using COFFEEJACK Pro (V2).

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TIM'S QUICK START

Quick Espresso Setting:

Wind the handle in approximately seven turns before filling the chamber. This pre-sets the water volume for a classic 18 g in / 36 g out espresso, so you don’t need to watch the scale as closely.

The CoffeeJack water chamber holds approximately 90 ml of water, which will produce a maximum yield of around 60 g of coffee, allowing for the water retained in the coffee puck. This is ideal if you want to brew a long espresso or a lungo.

However, a classic espresso is typically brewed using a 2:1 brew ratio. For example, an 18 g dose of coffee would normally produce around 36 g of espresso.

Top Tip: If you’re aiming for a classic 36 g espresso, there’s no need to fill the entire chamber. Simply wind the handle in approximately seven turns before you begin. This reduces the amount of water available for extraction and will produce roughly a 36 g yield, making it much easier to stop at the correct point.

TIM'S THREE GOLDEN RULES

  • Grind finer than you think

    COFFEEJACK V2 is finely tuned for optimal espresso extraction using fine grind coupled with an unpressurised portafilter. Fine grind setting is key.

  • Aim for 6–8 Bar, not necessarily 9 Bar.

    This is the sweet spot for a fantastic espresso extraction.

  • Adjust your grind whenever your beans change

    Different types of roast will require a different grind setting. Aim to extract using fresh beans within 10-15 mins of grinding.