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Ingredients
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Espresso
Method
Espresso
Dose and tamp
Weigh 18 g of finely ground espresso coffee. Distribute grounds evenly in a 58 mm portafilter basket (or appropriate basket size), then tamp with consistent pressure so the coffee bed is level and compact.
Preheat and flush
Ensure the espresso machine, portafilter, and cup are hot. Lock the portafilter into the machine and run a short burst of water to flush and stabilize water temperature if needed.
Extract
Start the extraction immediately. Aim for approximately 60 ml of liquid espresso (yield) in about 25–30 seconds. Stop the shot when you reach the target volume/time. The result should be a double espresso (two shots) with a rich crema.
Serve
Wipe the cup rim if necessary and serve the double espresso immediately to preserve crema and aroma.