Espresso Recipe

Preheat and prepare

Turn the espresso machine on and allow it to reach full operating temperature (usually 15–30 minutes). Pre-warm the portafilter and the espresso cup by locking the empty portafilter into the group head for a few seconds and placing the cup under the spout.

Weigh and dose

Weigh 18 g of freshly roasted whole beans, then grind them to a fine espresso setting. The grind should feel slightly gritty, like table salt but finer; adjust if extraction is too fast or slow.

Distribute and tamp

Deposit the 18 g of ground coffee into a clean, dry portafilter basket. Use a distribution technique (finger swipe or distribution tool) to level the grounds, then tamp evenly with approximately 20–30 lbs (9–14 kg) of pressure to create a flat, compact puck. Wipe any stray grounds from the rim.

Brew

Start the shot immediately after tamping to avoid channeling. Lock the portafilter into the group head and start the pump while also starting your timer. Aim for a yield of about 36 ml in 25–30 seconds from first pump activation to stop (this is roughly a 1:2 brew ratio by weight). Watch for a steady, honey-like flow; stop the shot at 36 ml or when the stream becomes thin and blonding begins.

Serve

Swirl the cup gently to integrate crema, then serve immediately. Taste and note extraction: if espresso is sour/under-extracted (sharp, thin), try finer grind or longer extraction next time; if bitter/over-extracted, try coarser grind or shorter extraction.

Clean the portafilter and group head after use. Knock out the spent puck, rinse the portafilter, and purge the group head with a short burst of water to clear any residual grounds. Backflush the machine per manufacturer instructions as part of regular maintenance.