Espresso Recipe

Warm machine and equipment

Turn on the espresso machine and allow it to reach stable brewing temperature (steam boiler and brew group warmed). Run a short blank shot (or run water) through the group and portafilter into a cup to heat the group and cup — 2–5 minutes depending on machine.

Dose and grind

Weigh 18 g of freshly roasted espresso beans. Grind to an espresso fine setting (slightly coarser or finer depending on machine and beans). Target grind size should produce a 36 ml yield in 25–30 seconds. Adjust grind finer if extraction is fast (<22s) or coarser if slow (>35s).

Purge and dry portafilter

Wipe and dry the portafilter basket and spout. Lock an empty portafilter in and run a short burst of water to purge the group head, then dry the basket so no leftover water dilutes the puck.

Distribute, tamp, and level

Dose the 18 g ground coffee into the basket. Use a distribution method (tap, WDT, or finger sweep) to level the grounds. Apply even tamp pressure (approx. 20–30 lbs / 9–14 kg) with the tamper, finish with a slight twist to polish the surface and ensure a flat puck.

Lock in and start extraction

Lock the portafilter into the group head, placing your pre-warmed cup or shot glass under the spouts. Start the extraction immediately after locking the portafilter.

Monitor shot time and yield

Aim for a 36 ml (approx. 1.2 oz) single espresso yield in 25–30 seconds from the moment the pump engages. If the shot pours very quickly and is pale and sour, grind finer. If it pours very slowly, is dark and bitter, grind coarser. Stop the shot when it reaches the target yield or time.

Serve

Swirl the cup gently to integrate crema and liquid, then serve immediately. Espresso is best consumed within 30–60 seconds of extraction.

Purge the group head briefly and knock out the used puck into a knockbox. Rinse and wipe the portafilter, and backflush the machine according to manufacturer instructions at the end of service. Refill the water reservoir if needed.