Espresso Recipe

Warm machine and equipment

Turn on the espresso machine and allow it to reach brewing temperature (typically 15–30 minutes depending on machine). Flush the group head by running about 30 ml of water through to purge cold water and stabilize temperature. Warm the portafilter and cup by locking the empty portafilter in place and flushing briefly, then place the shot glass or demitasse on the cup warmer or under the group head to preheat.

Weigh and grind beans

Weigh 18 g of freshly roasted espresso beans. Grind to a fine consistency suitable for your machine — similar to table salt but slightly finer; adjust grind so extraction time will be about 25–30 seconds. Grind directly into the clean, dry portafilter basket.

Dose distribution and tamp

Distribute grounds evenly in the portafilter (use tap or distribution tool) to remove large voids. Level the bed, then apply a consistent tamp with about 20–30 lbf of pressure to create a smooth, even surface. Polish the tamp with a slight twist to seal edges. Wipe any grounds from the rim of the portafilter.

Lock in portafilter and start

Insert and lock the portafilter into the group head immediately after tamping to avoid heat loss. Place the preheated shot glass or demitasse under the spout. Start the pump/shot timer as you begin extraction.

Target yield and timing

Aim for a yield of about 36 ml of espresso from 18 g dose (this is a 1:2 ratio). Good extraction time is typically 25–30 seconds from the moment water first appears in the spout to when you reach the target volume. If extraction is much faster (<20 s), grind finer. If much slower (>35 s), grind coarser.

Observe flow and crema

Watch the flow: it should start as a dark syrupy stream that lightens to a golden-brown and forms a crema. Stop the shot when the 36 ml target or desired taste is reached. If sour or under-extracted, consider finer grind or longer extraction; if bitter or over-extracted, consider coarser grind or shorter extraction.

Serve immediately

Wipe the rim of the cup, serve the espresso immediately so it is hot and aromatic. Espresso is best consumed within 1–2 minutes for peak crema and flavor.

Purge the group head by running water for a second and knock out the used puck of grounds from the portafilter into a knock box. Rinse and dry the portafilter. Backflush the machine according to manufacturer instructions and wipe steam wand and surfaces. Regular cleaning keeps shots consistent.