Espresso Recipe

Warm equipment

Turn on the espresso machine and allow it to fully heat (usually 10–20 minutes) so the group head, portafilter, and cup are stable temperature. Flush the group head briefly to clear residual water.

Place a shot glass or demitasse on the scale and tare to prepare for extraction weight measurement.

Weigh 18 g of whole espresso beans. Dose directly into the portafilter basket or into the grinder's dosing chamber.

Grind to an espresso-fine setting using a burr grinder. Target a grind that yields 25–36 seconds extraction time for ~36 ml output (adjust finer if too fast, coarser if too slow).

Distribute grounds evenly in the portafilter (use finger sweep or distribution tool). Level the puck and apply firm, even pressure with a tamper until the surface is flat and compact. Aim for about 30 pounds (13–15 kg) of pressure.

Polish the tamp (optional) with a slight twist, wipe the portafilter rim to remove stray grounds, then lock the portafilter into the group head securely.

Start the shot immediately after locking in. Place the shot glass on the scale below the spout. Start the timer concurrently with the pump.

Target yield: 36 ml (weighed) from 18 g in 25–36 seconds. Monitor the flow: it should look like warm honey — steady, thin, with a golden crema forming. Stop extraction when you reach ~36 ml or when the shot turns pale and thin.

If the shot extracts too quickly (<20 s), grind finer or tamp slightly harder. If it extracts too slowly (>40 s), grind coarser or check for channeling and redistribute.

Serve the espresso immediately in a warmed demitasse. For an americano, add hot water (approx. 60–90 ml) to taste. For milk drinks, steam 120 ml milk to 60–65°C (140–149°F) and pour over the shot or create latte art as desired.

Offer sugar or sweetener alongside. Clean the portafilter, purge the steam wand, and wipe down the group head between shots.