Espresso Recipe

Warm up machine and portafilter

Turn the espresso machine on and allow it to fully heat for at least 15–30 minutes. Lock an empty portafilter into the group head and run water through to warm the portafilter and group head. Purge a short shot (about 50–100 ml) to ensure stable temperature.

Measure and grind

Weigh 18 g of whole coffee beans. Set your burr grinder to an espresso setting (fine). Grind the 18 g directly into the clean, dry portafilter basket. Aim for a grind that yields a 25–30 second extraction for 36 ml (bind to the machine you have—adjust if necessary).

Distribute and level

Use your finger, a distribution tool, or a gentle tap to level and distribute the grounds evenly in the basket so there are no low or high spots. Consistent distribution prevents channeling during extraction.

Tamp

Use a tamper sized to the basket. Apply firm, even pressure (about 30 pounds / ~13 kgf) so the coffee bed is flat and compressed. Polish with a slight twist to clean the portafilter rim. Wipe any loose grounds from the rim with a dry cloth.

Purge group head (optional)

Run a brief burst of water (1–2 seconds) through the group head into the drip tray to clear any residual water and stabilize temperature immediately before locking in the portafilter.

Lock in portafilter and start extraction

Insert and lock the portafilter into the group head. Place the shot glass or demitasse cup on the scale, tare it, and start the extraction immediately. Time the shot from the moment water first contacts the puck.

Target yield and time

Stop the shot when you reach 36 ml of liquid espresso, or after 25–30 seconds (whichever you prefer to use as the primary control). A typical ratio is 1:2 (18 g in → 36 g out). The extraction should start as a thin stream and turn to a syrupy, steady flow; slow, dark drips at the end indicate over-extraction.

Evaluate and adjust

Taste the shot. If it tastes sour or underdeveloped, try a finer grind or slightly longer extraction. If it tastes bitter or hollow, try a coarser grind or shorter extraction. Also adjust dose ±0.5–1 g if needed to improve balance.

Clean up

Remove the portafilter, knock out the used puck, and rinse the basket. Wipe the group head and steam wand (if used) with a clean cloth. Backflush the machine daily according to manufacturer recommendations.

Use the burr grinder to produce an even, consistent grind. A good grinder dramatically affects extraction quality.

Use the tamper that fits your basket to ensure even tamping pressure and a level puck.

A distribution tool can help reduce channeling before tamping; it is optional but useful for consistency.

Use a scale to control dose and yield precisely; stopwatch or phone timer for extraction time.