Espresso Service Recipe

Machine preparation

Ensure the espresso machine is filled with filtered water (about 250 ml in the boiler as needed), powered on, and has reached brewing temperature (usually 90–96°C). Backflush if required and wipe portafilter and basket dry and warm with hot water.

Choose grind and dose

Select the requested coffee option (Intenso, Decaffeinato, or Indonesia fair-trade). Weigh 18 g of beans for a standard double shot. Adjust dose to 7–9 g for a single shot if preparing ristretto or single espresso per house standards. Grind immediately before brewing to a fine espresso grind (fine, slightly powdery but not clogging).

Tamp and lock in

Place the freshly ground coffee into the appropriate-sized portafilter basket. Distribute grounds evenly, then tamp with steady, level pressure (~15–20 kg of force) so the puck is flat and compact. Wipe any grounds from the rim and lock the portafilter into the machine's group head.

Pulling a ristretto

For ristretto, use a single or small double basket with 7–9 g (single) or 14–18 g (double) depending on your dosing. Start the shot and stop extraction at roughly 15–18 seconds or when you reach about 15–18 ml yield for a single ristretto (or 25–30 ml for a double ristretto), resulting in a shorter, sweeter concentrated shot.

Pulling an espresso

For a standard espresso, use 7–9 g (single) or 14–18 g (double). Start extraction and aim for 25–30 seconds total shot time and a yield of ~25–30 ml for a single or ~50–60 ml for a double, depending on housekeeping standards. Watch for a steady, honey-like flow and a crema that is golden-brown.

Pulling a lungo

For lungo, use the same dose as espresso (14–18 g for a double) but allow a longer extraction, typically 45–60 seconds, producing a larger yield (about 60–90 ml). Stop the shot when the cup is filled to desired lungo volume. Expect a slightly more bitter, less concentrated cup.

Preparing an americano

For americano, pour 120 ml of hot filtered water into the serving cup first (adjust to guest preference). Pull a standard espresso shot (single or double per guest request) directly into the cup with the hot water to preserve crema and aroma. Typical ratio: 1 single espresso (25–30 ml) + 120 ml water or 1 double (50–60 ml) + 120 ml water according to preference.

Serve and finish

Place the cup on a saucer. Offer sugar/sweetener and optional milk or plant milk (30 ml) if requested. If serving ristretto, espresso or lungo, present with a small spoon and, if desired, a glass of still water. Clean the portafilter, purge the group head with a short burst of water, knock out the used puck and wipe the brew area.