Espresso Recipe

Preheat and dose

Turn your espresso machine on and allow it to fully heat (typically 15–30 minutes). Warm a demitasse cup by rinsing with hot water or placing it on the machine's cup warmer. Weigh 18 g of whole beans on a digital scale; this is the dose for a double espresso.

Grind

Use a burr grinder to grind the 18 g of beans to a fine, slightly powdery grind suited for your machine. Grind directly into the portafilter basket to minimize loss and retain freshness.

Distribute and tamp

Level and distribute the ground coffee in the portafilter basket. Use a tamper to press the grounds evenly with about 30 pounds (13–15 kg) of pressure to form a flat, even puck. Wipe any stray grounds from the rim of the portafilter to ensure a good seal.

Purge and lock in

Purge the group head briefly (1–2 seconds) to clear residual water and stabilize temperature. Insert and lock the portafilter into the group head securely.

Brew

Place the pre-warmed demitasse cup under the spout. Start the shot and simultaneously start the timer. Aim for an output volume of about 36–40 ml of espresso (a typical 1:2 brew ratio) in 25–30 seconds. Adjust grind finer if the shot pours too slowly (over 30s) or coarser if it pours too fast (under 20s).

Assess and serve

Observe the shot: a good espresso has a steady, syrupy flow and a 4–6 mm crema layer on top. Stop the shot when you reach ~40 ml or the desired taste. Wipe the group head, purge gently, and remove the used puck. Serve immediately in the warmed demitasse cup. Add sugar or a small amount of steamed milk if desired.

If making a macchiato, steam or froth about 15 ml of milk until you have a small, velvety microfoam dollop and place it on top of the finished espresso (a 'stain' or 'macchia').

Clean equipment after use: knock out the spent puck, rinse the portafilter, and wipe the steam wand and group head to prevent buildup.