Single Espresso Recipe

Preheat and prepare

Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes depending on machine). Warm the portafilter and cup by running hot water through the group head and into the cup, then discard the water.

Weigh and grind

Weigh 7 g of whole coffee beans on the scale. Grind the beans to a fine espresso grind setting — texture should be slightly finer than table salt but not powdery. Adjust grind so that extraction time target (below) is achievable.

Dose and distribute

Place the portafilter on the scale, tare to zero, and dose the 7 g of ground coffee into the portafilter basket. Use your finger or a distribution tool to level the grounds so they sit evenly in the basket.

Tamp

Using a tamper, apply firm, even pressure (approximately 15–30 pounds / 6.8–13.6 kg of force) to compress the grounds into a flat, uniform puck. Polish the tamp with a slight twist to smooth the surface. Wipe any loose grounds from the rim of the portafilter.

Brew

Lock the portafilter into the machine's group head. Start the pump and start the timer simultaneously. Aim to extract approximately 30 ml of espresso in 20–30 seconds. If extraction is significantly faster than 20 s, tighten the grind (finer). If it's significantly slower than 30 s, coarsen the grind slightly.

Serve

When extraction reaches about 30 ml, stop the shot. Place the espresso cup on the drip tray, pour the shot if necessary, and serve immediately. Note crema quality and aroma; enjoy plain or use as the base for milk drinks.

Cleanup

Purge the group head with a short burst of water, knock out the used puck, and rinse the portafilter. Wipe the steam wand and surfaces to keep equipment ready for next use.

Ensure grinder burrs are clean and adjusted for consistent particle size. Check water reservoir or plumbed supply for freshness and change water regularly.