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Joe Coffee Company - Espresso Recipe

Name: Ambassadors Clubhouse New Yorks Joe Coffee Company - Espresso Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Coffee
Ingredients: 18 g The Waverley Espresso blend (fresh whole beans); 1 cups Filtered water (for machine reservoir); 1 to taste Espresso machine with 58 mm portafilter; 1 to taste Burr grinder (set for fine espresso); 1 to taste Tamper; 1 to taste Scale (grams); 1 to taste Shot glass or demitasse (pre-warmed); 4 oz Milk (optional for milk drinks); 1 to taste Spoon (for stirring)

Inspired by Ambassadors Clubhouse New York

Time10m

Serves1

We feature The Waverley Espresso, a blend of beans from Brazil & Colombia, and named for the first Joe Coffee cafe in NYC

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Ingredients

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Espresso Shot

5/8 oz (18 g) The Waverley Espresso blend (fresh whole beans)1 cups Filtered water (for machine reservoir)

Equipment & Optional Additions

1 to taste Espresso machine with 58 mm portafilter1 to taste Burr grinder (set for fine espresso)1 to taste tamper1 to taste Scale (grams)1 to taste Shot glass or demitasse (pre-warmed)4 oz Milk (optional for milk drinks)1 to taste Spoon (for stirring)

Method

Espresso Shot

Prepare machine

Fill the espresso machine reservoir with fresh filtered water. Turn machine on and allow it to fully heat until stable brew temperature and pressure are reached (usually 15–30 minutes depending on machine). Flush group head with a short shot of water to stabilize temperature.

Preheat portafilter and cup

Lock an empty portafilter into the group head and run hot water through it for a few seconds to warm the metal. Also rinse and warm your shot glass or demitasse with hot water, then empty.

Weigh and grind beans

Weigh 18 g of The Waverley Espresso whole beans on a scale. Grind immediately to a fine espresso setting (aim for a texture slightly finer than table salt). Adjust grind if your machine yields a too-fast (<18 sec) or too-slow (>30 sec) extraction.

Dose and distribute

Transfer the 18 g of freshly ground coffee into the clean, dry portafilter basket. Level and distribute the grounds evenly using gentle taps or a distribution tool to avoid channeling.

Tamp

Use a tamper to apply firm, even pressure to the grounds — about 30 pounds of pressure — producing a flat, level puck. Wipe any excess grounds from the portafilter rim.

Brew

Insert the portafilter and start the extraction immediately. Aim for a 25–35 g yield of liquid espresso (approx. 1.4–2x dose) in 25–30 seconds from the moment the pump engages. Watch the stream: it should begin chocolate-brown and become golden and syrupy. Stop the shot when yield/time target is reached.

Serve

Swirl the shot glass gently to integrate crema, then serve immediately in the pre-warmed demitasse. Optionally stir once with a spoon to combine layers for a uniform taste.

Optional Milk (for macchiato/latte)

Steam milk (optional)

If making a milk-based drink, pour 4 oz cold milk into a chilled pitcher. Purge the steam wand, then submerge wand tip just below the milk surface and steam to stretch and texture milk to roughly 140–150°F (60–65°C), creating microfoam. Clean and wipe the wand immediately after steaming.

Combine

Pour steamed milk over the fresh espresso for latte-style drinks, or spoon a small dollop of foam onto the espresso for a macchiato. Serve immediately.

Cleanup

Eject the used coffee puck and knock it into a knock box. Rinse the portafilter and wipe the group head. Backflush the machine according to manufacturer instructions at the end of service and wipe down the steam wand after each milk use.