Baba's Coffee Espresso: Single / Double Recipe

Warm machine and cups

Turn on the espresso machine and allow it to reach operating temperature (usually 15–30 minutes depending on the machine). Flush the group head and run 60 ml of hot water through the portafilter into the sink or a cup to preheat the group head and portafilter.

Weigh and grind

Weigh 18 g of coffee beans for a double-shot recipe (use ~9 g for a single if you want a single). Grind the beans to a fine espresso grind — fine enough to provide resistance but not so fine that extraction is blocked. Aim for a grind that produces 25–35 seconds extraction for 36–42 g yield (for double); if making a single, target ~18 g yield in 20–30 seconds.

Dose and distribute

Place the portafilter on a scale, add the ground coffee to reach the 18 g dose, then tap or use a distribution tool to level the bed so there are no high or low spots. This promotes even extraction.

Tamp

Using a tamper, apply steady, even pressure to compress the coffee into a flat, smooth puck. Aim for about 30 pounds (13–15 kg) of pressure and ensure the tamp is level. Clean any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the machine's group head and start the shot immediately. For a double, target a 36–42 g liquid yield in 25–35 seconds (start timing from first drip). For a single (9 g dose), target ~18 g yield in 20–30 seconds. Adjust grind and dose if extraction time or yield is off.

Finish and serve

Stop the shot at the target weight/time. Wipe the group head, knock out the spent puck, and rinse the portafilter with a quick flush of water. Pour the espresso into a prewarmed demitasse cup. If desired, add sugar to taste and serve immediately.

If you prefer a sweeter shot, stir in the granulated sugar while the espresso is hot so it dissolves fully. Serve in the warmed cup immediately to preserve crema and aroma.