"Founder of Cafelat Paul Pratt demonstrates how to operate the Cafelat Robot to yield professional-grade espresso clarity without the thermal mass challenges."

Paul Pratt

Tips & Preparation

Recipe for espresso using the Cafelat Robot with the professional basket.

Grind fresh coffee just before brewing.
Use room temperature basket.
Use water just off the boil (temperature will drop a few degrees when added).

Recipe Steps

Grind 14.5g of fresh coffee and put it into the basket. Break up any lumps in the coffee grounds.

Level off the grounds and tamp. Place the shower screen on top of the coffee.

Add water just off the boil, about 1cm from the top.

0:00

Lock the basket into place and press down the arms just feel the resistance to pre-infusion, waiting for the first drops of coffee to appear.

0:10

Then extract gently down, maintaining consistent pressure.

0:35

Stop the shot.

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Lift the levers back up to remove water from the basket.