Espresso Recipe

Warm up and prepare

Turn on the espresso machine and allow it to fully heat (usually 10–20 minutes depending on machine). Run hot water through the group head and steam wand to stabilize temperature and rinse portafilter and cup. Empty any water from the portafilter and wipe it dry.

Grind and dose

Weigh 18 g of freshly roasted coffee beans. Grind to a fine grind suitable for espresso (texture like table salt but slightly finer). Adjust grind to target an extraction time of about 25–30 seconds. Transfer the ground coffee into the clean, dry portafilter basket.

Distribute and tamp

Evenly distribute the grounds in the basket (use a distribution tool or tap/rotate the portafilter). Level the surface, then tamp with a firm, even pressure (about 20–30 lbs / 9–14 kg) to create a flat, sealed puck. Wipe any loose grounds from the rim of the portafilter.

Purge and lock in

Purge a small burst of water through the group head (1–2 seconds) to clear old water and stabilize temperature, then immediately lock the portafilter into the group head.

Extract

Place a pre-warmed shot glass or demitasse under the spout. Start the extraction and start a timer simultaneously. Aim for a 36 ml yield (liquid weight approximates 36 g) in 25–30 seconds. Observe the flow: it should begin as a steady thin stream and develop a golden crema. If extraction is too fast, grind finer; if too slow or dripping, grind coarser.

Finish and serve

Stop the shot when you reach about 36 ml or when the flow becomes pale and thin. Wipe the group head, knock out the puck into the knock box, and flush a brief burst of water to clean. Serve the espresso immediately in the warmed demitasse. Add sugar if desired and enjoy while hot (espresso is best consumed within 1–2 minutes of extraction).

Purge and wipe down the steam wand and group head after use. Rinse and dry the portafilter and basket. Backflush the machine according to manufacturer recommendations at the end of the day or as required.