Espresso Recipe

Warm machine and cup

Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes depending on the machine). Run hot water through the group head and into your cup to warm it, then discard that water. This stabilizes temperature for an even extraction.

Purge group head

Before pulling a shot, run the group head for 2–3 seconds to clear any stale water and stabilize temperature.

Ensure the portafilter basket is clean and dry. If using a double basket, confirm it is seated correctly in the portafilter.

Measure beans

Weigh 18 g of whole coffee beans (this is a typical double shot dose; adjust slightly to taste or to match your basket size). Use freshly roasted beans ideally within 2–4 weeks of roast and ground immediately before brewing.

Grind to espresso

Grind the 18 g of beans to a fine, consistent espresso grind. Aim for a texture similar to table salt but slightly finer. If extraction is too fast, make the grind finer; if too slow, make it coarser.

Distribute coffee

Dose the ground coffee into the portafilter basket. Use a distribution tool or gently tap/level the grounds with your fingers or a spoon to create an even bed. This reduces channeling.

Tamp

Using a level tamper, press firmly and evenly to create a flat, compact puck. Apply about 15–30 pounds (7–14 kg) of pressure and twist off any excess. Wipe the rim of the portafilter to remove stray grounds.

Weigh the prepared portafilter if you track brew ratio. Target a beverage weight of about 36–40 g (liquid) for a typical 1:2 to 1:2.2 brew ratio from 18 g dose. (This recipe targets ~40 ml output.)

Lock in portafilter and start shot

Insert and lock the portafilter into the group head. Place the pre-warmed cup or shot glass under the spout. Start the shot immediately after wiping the rim to prevent heat loss.

Target time and yield

Pull the shot aiming for ~40 ml (approx. 36–40 g) of espresso in 25–35 seconds. Observe the flow: it should start as a steady thin stream, looking syrupy and golden, then thin to a blonding phase as it finishes. If the shot takes significantly less time, grind finer; if much longer, grind coarser.

Stop shot and evaluate

Stop the extraction when you reach the target volume/time. Note aroma, crema color (caramel to chestnut), and taste. Adjust dose, grind, or yield next time to refine balance between sweetness, acidity, and bitterness.

Serve immediately. Espresso is best consumed within 1–2 minutes for optimal crema and temperature. Optionally, present with a small glass of water to cleanse the palate.

Clean up: knock out the used puck, rinse and dry the portafilter, and purge the group head briefly to clear remaining grounds and oils.