Coffee/espresso Recipe

Preheat and dose

Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Weigh 18 g of freshly roasted whole coffee beans and grind immediately for espresso.

Grind and distribute

Grind the 18 g of beans to a fine, consistent espresso grind. Transfer grounds to the portafilter basket, level and use a distribution technique (e.g., tapping or Weiss distribution) to ensure an even bed.

Tamp

Tamp the grounds evenly with about 30 lb (13 kg) of pressure until the surface is flat and sealed. Wipe the portafilter rim to remove excess grounds.

Brew

Lock the portafilter into a preheated espresso machine. Brew with 36 ml of brew water target (yield) using 9–10 seconds of pre-infusion if available, and a total extraction time of 25–30 seconds. Aim for a rich, syrupy crema and balanced flavor. Adjust grind finer if extraction is under 25 seconds (too fast) or coarser if over 30 seconds (too slow).

Serve

Serve the single shot (36 ml) immediately in the preheated cup to preserve crema and aroma.

Heat 90 ml of filtered water to 85–90°C (185–195°F). Pour the hot water into the serving cup first, then pour one freshly pulled espresso shot (36 ml) over the hot water to preserve crema and blend flavors. Stir gently and serve immediately.

Steam milk

Pour 180 ml cold milk into a chilled steaming pitcher. Purge the steam wand, then insert it just below the surface and steam until milk reaches 60–65°C (140–150°F) with a velvety microfoam. Stretch milk by introducing a small amount of air in the first 3–5 seconds, then submerge the wand to heat and polish the milk.

Combine

Pull one espresso shot (36 ml) into the serving cup. Swirl the steamed milk to integrate foam and pour over the espresso, holding back foam with a spoon if making a flat white or allowing more foam for a cappuccino. Garnish with latte art if desired. Serve immediately.