Espresso Recipe

Espresso

1. 1

   Prepare machine and cup

   Fill the espresso machine reservoir with fresh water. Turn the machine on and allow it to fully heat (typically 15–30 minutes) so group head, portafilter, and cup reach stable temperature. Pre-warm your serving cup by rinsing with hot water and placing it under the group head or in the cup warmer.

2. 2

   Weigh and grind beans

   Weigh 18 g of whole espresso beans on your scale. Set the grinder to a fine espresso setting (close to powdered but not clumping). Grind the beans directly into the portafilter basket to yield approximately 18 g of ground coffee.

3. 3

   Distribute and tamp

   Evenly distribute the grounds in the portafilter using your finger or a distribution tool to remove large voids. Apply a level tamp with about 20–30 pounds (9–14 kg) of pressure to create a flat, even puck. Wipe any excess grounds from the portafilter rim to ensure a good seal.

4. 4

   Purge and lock in portafilter

   Run a quick 1–2 second flush of hot water through the group head to clear any stale residues and stabilize temperature. Immediately lock the portafilter into the group head tightly.

5. 5

   Brew

   Place your pre-warmed cup under the spouts. Start the extraction while simultaneously starting your timer. Aim for a brew ratio of 1:2 (18 g in to ~36 ml out). Extraction time should be between 25–30 seconds from the moment water flow begins to when you stop the shot. Stop the shot when the volume reaches ~36 ml or when the flow becomes pale and thin.

6. 6

   Observe and adjust

   A good shot will have a layer of golden crema and a syrupy body. If the shot pours too fast (<20 s), tighten the grind (finer) or increase dose slightly. If it pours too slow (>35 s) or drips, make the grind coarser or reduce dose slightly. Adjust and repeat until you consistently reach 25–30 seconds for this dose and ratio.

7. 7

   Serve

   Serve the espresso immediately in the pre-warmed cup. Optionally add 1 tsp sugar to taste or 30 ml steamed milk for a short macchiato-style variation.

8. 8

   Clean up

   Knock out the used puck, rinse the portafilter, wipe the group head and steam wand (if used) to prevent buildup. Backflush the machine periodically as recommended by the manufacturer.