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Ingredients
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Coffee
Equipment & extras
Method
Coffee
Prepare dose and distribute
Weigh 18 g of finely ground espresso coffee into a clean portafilter basket. Level or use a distribution technique so the grounds are even and free of large voids.
Tamp
Use a tamper to apply 25–30 pounds (11–14 kg) of pressure to create a flat, even puck. Polish the rim and remove any loose grounds from the basket edge.
Preheat and purge
Purge the group head for 1–2 seconds to clear stale water and run a small amount of water into the cup to preheat it, then discard that water.
Lock in and start extraction
Lock the portafilter into the group head and start the extraction immediately. Start the timer when water first meets the coffee puck (or when pump starts).
Aim for yield and time
Extract approximately 36 ml of liquid espresso (a 1:2 brew ratio) in 25–30 seconds. Adjust grind finer if extraction is faster than 25 seconds or coarser if slower than 30 seconds to hit the target time and yield.
Finish and serve
Stop the extraction when you reach ~36 ml or when the shot time reaches the target. Serve immediately in the preheated cup to preserve crema and temperature.
Equipment & extras
Keep the tamper, scale, and timer nearby to ensure consistent dosing and tamping pressure. Use the scale to confirm 18 g in the portafilter and ~36 ml yield in the cup. Use the preheated cup to maintain temperature and preserve crema.
After serving, knock out the spent puck, wipe and flush the group head, and wipe the steam wand if used for other drinks.