Coffee Brewing Processes - How to make Dead Skull Coffee


Coffee is different wherever we go - whether served in an established High Street chain shop, in Independent local café’s or even going round to your friends and family but with so many brands and blends on the market it can sometimes be hard to find that perfect bean or blend – at the end of the day it’s all down to personal taste.

We are not egotistical or coffee snob’s claiming to be the selling the world’s greatest coffee or “The dog’s doodahs” and “mutt’s nut’s” in strength – We just had fun picking and tasting the roasts for our AAA & GUEST and we genuinely hope that you will enjoy what you taste however you like making it and always welcome feedback and your repeat custom hopefully.

We use 250g sealed one-way valve recyclable bags with pinholes - to let gas out but no air in - so customers can enjoy the beans for one to two weeks before the coffee begins to lose its liveliness and may start to taste flat - but if you have to much left over by then you either don’t like our beans or just don’t drink enough coffee !!!. - Hey just being honest

This little blog or fact sheet as we used to call them as kids will hopefully help you make a nice espresso – we don’t add anything to ours (sugar) – we just drink it as it was intended


We recommend that you buy a quality grinder if you don’t already have one (there are plenty of sales outlet’s online to choose from with various settings – but we are always happy to advise.

Grinding your own beans is fun and always the best way to bring out the flavour and aroma in your freshly brewed coffee – we recommend that you only grind what you require for what you are making so you keep maximum freshness.


To make a perfect Dead Skull Espresso  - Unlike a regular cup of coffee, the perfect shot of espresso is all about pressure….

Use a scale this helps to maintain accuracy (important for great espresso). To make a single shot of espresso, you need about 7-9 grams for a single and 14-18 for a double.

Put your measured coffee into the portafilter; then take your index finger and run it across the top of the portafilter, pushing off any extra grounds. It must be even and level don’t put pressure on it until it is or you will get an uneven extraction - and that means a less than perfect taste.

If possible, place your portafilter on a flat surface so its level (some portafilters are level on a benchtop; others will require you to find an edge)

Keep your wrist straight and your elbow bent at about a 90-degree angle. This helps the power to come from your body rather than your wrists (this technique will save you from getting a tamping injury in your wrist and lets you control the pressure).

Apply a light amount of pressure so that a puck shape forms with the ground coffee. The aim is to get a flat surface here. An uneven surface will promote pooling and poorly extracted espresso.

Now that you have a level bed of coffee grounds – it’s time press a bit harder

Once you have a puck formed, put more force into it and push down harder to get rid of any spaces between the grinds. You want to tamp down hard enough to make the coffee compact and sturdy Use a downward twisting motion as you are coming up out of pushing down. This continues to compact the coffee, even as you lift the tamper off

Tamping espresso too hard or unevenly can also cause over extraction

(You may be wondering… if your grinds get over-extracted, what does that mean? Packing down the coffee too much means that the water has a hard time flowing through and it pulls too much of the coffee with it when it does. This will make it bitter and harsh).

How much espresso tamping pressure?

The range: between 20 to 30 lbs of pressure.

Even-handed pressure is as important as the strength of force. I find that 30 lbs of pressure works well. How much is 30 lbs of pressure? What does 30 lbs of pressure feel like? If you have a calibrated tamper, it will tell you. Otherwise get out your bathroom scale and push down on it until you hit the 30 lb mark and get a sense for the amount of pressure you need (7).

Double check your puck to make sure that there are no gaps or spaces. You want to make sure that there is a solid, compact puck of coffee and that there are no gaps or loose spots.

Give It A Twist……..

As you are applying the final pressure, you can rotate the tamper to leave a smooth finish to the compacted coffee puck. This is the “tamp stamp”.

Clean Up Loose Coffee Grounds

wipe off any excess coffee grounds that spilled around the edges of the portafilter. You don’t want any rogue grounds running around where they aren’t supposed to be in your machine. The portafilter should always go into the machine nice and clean.

That’s a rough guide on how you tamp – now the fun part: brewing your espresso in your Barista machine.

An espresso shot should take about 20 seconds to brew If your espresso falls outside the 20 second mark, you need to look at your grind size, coffee weight used and, of course, your tamping technique.

A (single) shot of espresso typically equals 1oz. A lot of machines, however, will use a larger basket and portafilter allowing you to pull two shots of espresso at once. For a double shot, use 18 – 21 grams of finely-ground espresso beans. The brew time for a double shot should not exceed 30 seconds


Your espresso is crap because it maybe watery because your espresso grounds are too coarse. If the grind is not fine enough the water will rush through the portafilter without extracting much flavour from the bean. This leads to a weak and watery tasting shot of espresso (or you are cheating by using this tip and didn’t use DEAD SKULL – just sayin’)


When you want an espresso and you haven’t got a barista machine – what do you do?

Let’s face it you won’t make the perfect espresso without proper equipment like the above barista station waffle we have painstakingly resourced and typed – but we will offer some solution so you’ll be able to make a rich tasting espresso with some easier to come by (and MUCH more affordable) equipment.

When making espresso with one of the methods below, we highly recommend using our AAA or Guest beans


The AeroPress is great for approximating espresso. Though the texture may differ from what you’ll get with a fancy machine, the flavour and caffeine content of an AeroPress “espresso” impressively match the machine espresso.

You will require:


AAA or GUEST Dead Skull coffee beans

Tablespoon or scale


Step 1

Stack your AeroPress. Place a filter inside the drain cap—if you can, use more than one to slow the flow of water when pressing. Lightly rinse the filter and place the drain cap and filter inside the compartment of the press. Place the press on a stable cup or mug.

Step 2

Prepare about 2 tablespoons of coffee by grinding the beans to a fine, table salt-like consistency. Drop them into the filter. Note that adding more coffee than normal during these makeshift brewing sessions might work in your favour—it will create a more reliably concentrated shot.

Step 3

Add approximately 3 ½ fluid ounces of water, heated to about 200 degrees. Stir with the coffee. Then, press down on the plunger hard. Remember, espresso depends on pressure! Transfer your espresso (or coffee shot) into your espresso cup (demitasse) and enjoy.


We shall call him “mini kettle”

The Moka pot produces an espresso-like pour that satisfies the soul and puts some Rock in your Roll You’ll get a taste that is weirdly neither coffee nor espresso, but satisfying all the same.

You will require:

Moka pot

AAA or GUEST Dead Skull coffee beans

Tablespoon or scale

Turkish coffee method materials

Step 1

Measure out about 2 tablespoons of Dead Skull coffee (20-22 grams) Grind your beans as finely as possible.

Step 2

Pour 3 ½ fluid ounces of water into the bottom of the pot. Pour the coffee grounds into the built-in filter, shaking to settle the grounds. Screw on the spouted top of the moka pot tightly and place the pot on a burner set to medium heat.

Step 3

The rest of this process is a lot like listening for a tea kettle to whistle. Wait until the coffee begins to expand and foam in the upper level of the pot—the hot water will create the pressure needed to produce a concentrated coffee, as well as a bit of foam. When the top is filled with coffee, pour into a espresso cup (demitasse) and enjoy

We forgot to say the Moka Pot is an art, so it may take you a few tries before you find the perfect process – don’t be scared off


The best known and owned item for brewing coffee at home.

The French press will certainly give you a brew that’s concentrated (if prepared correctly), though we only recommend this as the last-resort option.

The French press will get you there but without the concentrated punch of the other two methods. Your coffee shot will also come out a smidge more oily, and this method also puts a few more steps between you and your caffeine.

You will require:

French press or cafetiere

AAA or GUEST Dead Skull coffee beans

Tablespoon or scale


Step 1

Grind at least two tablespoons of AAA or GUEST coffee on a fine setting.

You will need more coffee than you might think to add some richness to the brew, since it won’t come out as frothy as with a Moka pot or AeroPress.

Step 2

In your kettle, heat 1 cup of water to just below 200 degrees. Meanwhile, add the coffee grounds to the French press.

Step 3

Bloom your coffee - that is, release the flavour notes of your beans by adding a splash of hot water. Let the grounds soak for about 30 seconds.

Step 4

Pour the rest of the water over the grounds. Close the lid and allow the coffee to steep for about 4 minutes.

Step 5

Press the plunger down halfway using slow, steady pressure. Raise it all the way to the top and then plunge all the way down using the same even pressure. Pour into your favourite mug and enjoy!