Espresso Recipe

Fill boiler and preheat machine

Ensure the espresso machine's water reservoir/boiler is filled with filtered water (about 2 liters for multiple shots). Turn the machine on and allow it to fully heat until pressure and temperature stabilize (usually 15–30 minutes depending on the machine).

Pre-warm the cup

Place the demitasse cup or shot glass on the machine's cup warmer. If desired, run a short purge (about 20–30 ml) of water through the group head into a drain to heat the group and stabilize temperature, then discard that water.

Weigh beans and set grinder

Weigh 18 g of freshly roasted espresso beans. Adjust grinder to a fine setting suitable for espresso. Aim for a grind that produces a 25–30 second extraction (see test extraction below).

Grind directly into portafilter

Grind the 18 g of beans directly into the clean, dry portafilter basket. Tap the side gently to settle grounds and ensure an even surface.

Distribute grounds

Use a distribution tool or gently level the grounds with a finger/flick to remove major concentration points. Ensure the bed is even and there are no large air pockets.

Tamp

Apply a firm, level tamp of about 30 lbs (13–15 kg) pressure with the tamper. Polish with a slight twist to create a smooth puck. Wipe any grounds from the rim of the portafilter.

Lock in portafilter

Insert and lock the portafilter into the group head. Place the pre-warmed cup or shot glass beneath the spout.

Start shot and time

Start the pump immediately. Aim to pull 36–40 g of liquid (yield) from an 18 g dose in 25–30 seconds for a classic double espresso (ratio ~1:2). If your machine has volumetric control, stop when you reach ~36–40 g. Otherwise, watch and stop the shot by time or feel.

Observe the shot

Look for a steady, honey-like stream that transitions from dark to golden and then blonde. If extraction is too fast (<20 s) the grind should be finer next time; if too slow (>35 s) grind coarser.

Serve

Serve the espresso immediately in the pre-warmed cup to preserve crema and aroma.

Clean up

Knock out the used puck into a knock box, rinse and wipe the portafilter, brush the group head, and run a short purge to clear the group head for the next shot.

If the shot tastes sour or under-extracted, make the grind finer, increase dose slightly, or lengthen extraction time. If it tastes bitter or over-extracted, make the grind coarser, reduce dose, or shorten extraction time. Record grind setting, dose, yield, and time to dial in consistency.