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Ingredients
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Espresso
Method
Espresso
Prepare equipment
Preheat your espresso machine by running a blank shot: run about 30 ml of hot filtered water through the group head and portafilter into the drip tray or cup. This warms the group head and portafilter and helps stabilize extraction temperature. Also warm the serving cup by rinsing it with the hot water and discarding or keeping the small amount of water.
Dose
Weigh 18 g of freshly roasted coffee beans for a single/short double espresso (adjust to taste and basket size). Use beans that have rested from roast for at least 3 days and up to 21 days depending on roast and preference.
Grind
Grind the 18 g of coffee to a fine espresso grind — similar to powdered sugar but slightly coarser, with no visible clumps. For most machines this is a setting that produces 18 g in the portafilter basket in about 18–30 seconds if grinding by hand; adjust to achieve correct extraction time later.
Distribute and Tamp
Put the ground coffee into the clean, preheated portafilter basket. Level and distribute the grounds evenly using your finger or a distribution tool. Apply a firm, level tamp of about 15–20 kg (30–40 lbs) pressure so the puck is flat and sealed. Wipe any loose grounds from the rim of the portafilter.
Lock in and Brew
Lock the portafilter into the machine's group head. Start the shot immediately to avoid channeling from sitting grounds. Aim for a 1:1.5 to 1:2 brew ratio for a typical single espresso: 18 g in to about 30–36 ml out. Run the shot for approximately 25–35 seconds. Stop the shot when you reach 30 ml (or when the flow thins and turns blond, if following sensory cues).
Serve
Serve the espresso immediately in the warmed cup. Expect a 2–4 mm crema on top. Smell and taste right away: temperature, crema, body and balance will change quickly as it cools.
Clean up
Purge a short burst of water through the group head, knock out the used puck, rinse the portafilter, and wipe the group head to keep equipment ready for the next shot.