Measuring in at just over 10cm in height, the Picopresso takes the heart of a commercial espresso machine and re-imagines it for the palm of your hand. Tweak your grind, tamp, add hot water, and pull a deliciously creamy, barista-level espresso.

The build quality and materials are top notch including an 18g commercial grade filter basket, metal dosing ring, distribution tool, metal tamper and a luxurious travel case. All components perfectly store inside the device, so no loose bits!

To make a double shot of espresso with the Picopresso:

• Pre-heat the Picopresso by flushing boiling water through it.
  
• Grind approx 18g of coffee beans for espresso (fine) with a quality burr grinder.
  
• Unscrew the metal chamber at the bottom of the Picopresso and dry wipe the filter basket.
  
• Use the dosing ring to neatly add ground coffee to the filter basket
  
• Use the distribution tool to evenly distribute coffee throughout the filter basket and break up any clumps.
  
• With the dosing ring still in place, use the tamper to tamp down fully
  
• Screw the chamber tightly back onto the Picopresso.
• Add boiling water into the water chamber and screw the lid on tightly.
  
• Release the pumping arm and pump to build up pressure and pump your espresso shot.
  
• To increase crema and retain heat, pull a “naked” shot by removing the spout from the bottom of the metal chamber to expose the bottom of the filter basket.