Coffee guide
Your first week with Morrow One.
Great espresso is a few honest variables, changed one at a time. This is the guide our beta owners asked for, from the first shot to a flat white you would pay for.
01 The first shot
Dial in, in five steps.
- Grind fine, weigh 18 g. Start near the fine end of your grinder's espresso range. Weigh the dose every time.
- Level, then tamp once. Distribute with a few taps or a tool, then press firmly and straight. No need to lean on it.
- Lift the lever on Classic 9. The timer starts itself. Put the cup on a scale.
- Stop at 36 g. Aim for 27–30 seconds. Faster means grind finer; slower means coarser.
- Taste, change one thing. Sour or thin: finer, or 1 °C hotter. Bitter or dry: coarser, or 1 °C cooler.
02 Brew simulator
Pull a shot before it arrives.
Set the dose, the yield and the time, choose a profile, then pull. The gauge follows the profile, the cup fills to your yield, and the readout says how the shot will probably taste.
03 Recipes
Six drinks we make every day.
Starting points for a medium roast, two to four weeks off roast. Lighter coffee likes it hotter and longer; darker coffee likes it cooler and shorter.
House
Espresso
Balanced, sweet, a little bright.
- In / out
- 18 g / 36 g
- Time
- 27–30 s
- Temp
- 93 °C
- Profile
- Classic 9
Short
Ristretto
Syrupy and dense. Great for milk drinks.
- In / out
- 18 g / 27 g
- Time
- 22–25 s
- Temp
- 92 °C
- Profile
- Lever decline
Light roast
Long espresso
Clear and floral, almost tea-like.
- In / out
- 18 g / 54 g
- Time
- 34–38 s
- Temp
- 95 °C
- Profile
- Bloom
Milk
Flat white
Ristretto under thin, glossy microfoam.
- Coffee
- 18 g / 30 g
- Milk
- 120 ml at 60 °C
- Foam
- 5 mm, glossy
- Cup
- 160 ml
Milk
Cappuccino
Equal weight of coffee and foam, roughly.
- Coffee
- 18 g / 36 g
- Milk
- 150 ml at 62 °C
- Foam
- 1–1.5 cm
- Cup
- 180 ml
Milk
Cortado
Half and half. Small, strong, smooth.
- Coffee
- 18 g / 36 g
- Milk
- 60 ml at 58 °C
- Foam
- Barely any
- Cup
- 120 ml glass
04 Profiles
Three ways to shape a shot.
Turn the dial to pick a profile before you lift the lever. The gauge shows the curve as it happens.
Classic 9
The everyday shot
Six seconds of soft pre-infusion at 3 bar, a steady 9 bar, then an easing finish. Forgiving with any fresh coffee.
Bloom
For light roasts
Fills the puck, rests it for ten seconds to release gas, then extracts gently at 6 bar for clarity and sweetness.
Lever decline
Like a spring lever
Peaks at 9 bar and falls slowly to 4, as a spring-lever machine does. Heavier body, softer bitterness.
05 Milk
Silky microfoam, every time.
- Cold milk, cold jug. Fill a 350 ml jug to just below the spout.
- Purge the wand. A one-second blast clears condensed water.
- Stretch, then spin. Tip just under the surface for 3–5 seconds of soft hissing, then sink it and let the milk spin.
- Stop when the jug is hot to hold. About 60 °C. Wipe and purge the wand at once.
Questions about grinders, water or beans?
Our support team are home baristas too. Ask anything, before or after you buy.