We dial in our grind size and make the perfect espresso shots with shade-grown, single origin SCA beans, roasted to perfection and brewed in a Gaggia espresso machine. Today, we are in the solar tiny house (sea container) that has become our coffee hangout, and after a few weeks learning to love the Bialetti moka pot, it is time to return to the "gold standard" of coffee, the espresso machine.

After a period of inactivity, the Gaggia Classic Pro and Ceado grinder were cleaned up and a freshly roasted dark roast of SCA shade_grown beans were ground up, which took some dialling in to get right according to the SCA definition of an espresso shot.

Now to those pesky definitions… Here is the SCAA’s definition of espresso… “Espresso is a 45ml (1.5 ounces) beverage that is prepared from 7-9 grams of coffee through which clean water of 192 - 198 degrees F has been forced at 9-10 atmospheres of pressure, where the grind of the coffee has made the brewing "flow" time approximately 22-28 seconds.