Sweet Tooth produces a vibrant shot of espresso that does its name justice, so you shouldn’t need to add any more sugar with this one (but hey, don’t let us stop you). We like the Sweet Tooth best on its lonesome, or with just a little bit of milk to mellow it out if you prefer. 

 You won’t need too much fancy equipment for this blend, either. As long as you’ve got your hands on a machine that can reach between 6 and  9 bars of pressure, you’re all set.

Kick it off by grinding 17g of espresso, ground fine; but slightly coarser than you might think at 763.53μm. For us, that’s 2.75 on our Opus, dialed all the way to the fine setting.

After that, throw it into a blind shaker and give it a good shake. This evens out the distribution of the grounds, and some theorize that it even narrows the grind size variance.

From there, double-tamp and let it rip. If you’ve followed this guide, you should be pulling at around 42.5g, rounding out at a lovely ratio of 1:2.5. We recommend pulling between 26 and 27 seconds to ensure that you’re getting all the brightness you can out of that Sweet Tooth.