Espresso Recipe

Warm equipment

Turn on the espresso machine and allow it to fully heat (group head and portafilter) for 10–20 minutes. Place the shot glass or demitasse cup under the group head to warm it as well.

Purge group head

Run water through the group head for 2–5 seconds to clear residual water and stabilize temperature.

Weigh and dose

Weigh out 18 g of finely ground espresso into the portafilter basket. Use a scale for accuracy. The grind should be fine — similar to table salt but slightly smoother.

Distribute and tamp

Distribute the grounds evenly in the basket using a distribution tool or your finger to eliminate large voids. Wipe excess grounds from the rim. Use a tamper to press the grounds with firm, even pressure (approx. 30 pounds/14 kg). Ensure the puck surface is level.

Lock in portafilter

Insert and lock the portafilter into the group head. Wipe any spilled grounds from the machine area.

Start shot

Place the warmed shot glass or demitasse cup under the spouts and start the shot immediately after locking the portafilter in. Begin timing as soon as water first contacts the coffee puck.

Target yield and time

Extract to yield about 36 ml of liquid espresso (a 1:2 brew ratio) in 25–30 seconds. The flow should start as a thin stream, gradually forming a honey-like consistency and color. Stop the shot when you reach the target volume or when the stream becomes pale and watery.

Observe crema

Look for a layer of crema (golden-brown foam) on top with fine, even bubbles. This indicates a successful extraction.

Serve

Serve the espresso immediately in the warmed cup. Espresso is best enjoyed within a minute or two of extraction.

Clean up

Knock out the used puck, rinse the portafilter, and wipe the group head and steam wand (if used). Purge the group head briefly between shots.