Espresso Recipe

Warm equipment

Turn on the espresso machine and allow it to fully heat (group head and portafilter) for 10–20 minutes so pressure and temperature stabilize.

Fill the machine reservoir with fresh filtered water if needed. Place the empty portafilter in the group head and run a short flush to clear and warm the group.

Weigh 18 g of freshly roasted coffee beans and grind to a fine consistency suitable for espresso (should feel like powdered sugar but not chalky). Grind directly into a clean, dry portafilter basket.

Level the grounds in the basket, then use a tamper to apply firm, even pressure. Aim for about 30 pounds (13–15 kg) of pressure and ensure the puck surface is flat and sealed.

Wipe any loose grounds from the rim of the portafilter and lock the portafilter into the group head.

Place a pre-warmed shot glass or demitasse under the spouts. Start the brew cycle immediately after locking in the portafilter.

Brew 36 ml of espresso. Target an extraction time of 25–30 seconds from the moment water first makes contact with the coffee (or 20–30 seconds depending on grinder and roast). Watch for a steady stream that looks like warm honey and a layer of golden crema forming on top.

If extraction is too fast (<20 seconds) grind finer or increase dose slightly; if too slow (>35 seconds) grind coarser or reduce dose slightly. Adjust and test as needed.

Serve the espresso immediately in the pre-warmed demitasse. Optionally offer a small spoon and sugar on the side.

For a milk-based drink: steam 60 ml milk to 60–65°C (140–150°F) and pour over the shot to make a small latte or cortado.

Enjoy the espresso while the crema is fresh for the best flavor.

Knock out the used puck from the portafilter, rinse the basket, and wipe the group head. Purge steam wand if used and wipe with a damp cloth.

Backflush the machine per manufacturer recommendations at the end of the day and empty/replace water as needed.