Espresso Recipe

Prepare machine

Fill the espresso machine reservoir with filtered water (about 500 ml or as needed). Turn the machine on and allow it to fully heat (portafilter and group head should reach stable temperature), about 15–30 minutes depending on machine.

Preheat portafilter and cup

Lock an empty portafilter into the group head and run a short blank shot (about 30–60 ml) to flush and warm the group head and portafilter. Place your shot glass or demitasse under the spout to heat it as well.

Grind beans

Weigh 18 g of fresh whole espresso-roast beans. Using a burr grinder, grind for espresso to a fine, slightly powdery texture. Aim for a grind that will yield 36 ml in about 25–30 seconds of extraction. Adjust grind finer if extraction is too fast, coarser if too slow.

Dose and distribute

Empty the ground coffee into the portafilter basket. Level and distribute the grounds evenly with a finger or distribution tool to eliminate large voids and create a flat surface.

Tamp

Using a tamper, press the coffee evenly and firmly with about 20–30 lbs (9–14 kg) of pressure to create a smooth, level puck. Wipe any grounds from the rim of the portafilter to ensure a good seal.

Purge and lock in

Purge a brief shot of water to re-stabilize temperature if significant time has passed. Insert the portafilter into the group head and start the shot immediately after locking in to avoid channeling from temperature changes.

Extract

Start the timer as soon as the pump engages. Aim to extract 36 ml of espresso (a 1:2 ratio by weight) in 25–30 seconds. Observe the stream: it should start dark, become a steady honey-like stream with a chestnut crema on top, and finish slightly lighter. Stop the shot when you reach the target volume or time.

Serve

Wipe the rim of the cup. Serve the espresso immediately in the preheated demitasse or shot glass to preserve crema and aroma.

Clean up

Knock out the used puck, rinse and wipe the portafilter, and backflush the group head if required by your machine's maintenance schedule.

If the shot extracts faster than 25 seconds and tastes sour or weak, make the grind finer or increase dose by 1–2 g. If it extracts slower than 30 seconds and tastes bitter or astringent, make the grind coarser or slightly reduce the dose. Water temperature around 90–96°C (195–205°F) is typical; adjust within that range for balance. For a ristretto-style shot, use 18 g in → 20–25 ml out; for lungo, allow 45–60 ml out.