Espresso Recipe

Warm up machine

Turn on the espresso machine and allow it to fully heat for 15–30 minutes according to manufacturer instructions. Run 200 ml of filtered water through the group head to flush and stabilize temperature and to rinse portafilter and cup.

Dose and grind

Weigh 18 g of freshly roasted coffee beans. Set the burr grinder to produce a fine grind suitable for espresso (slightly finer than table salt). Grind directly into the portafilter basket or into a dosing cup. Aim for a grind that yields 25–35 seconds extraction for 36 ml output (adjust as needed).

Distribute and tamp

Level the ground coffee in the portafilter using your finger, a distribution tool, or gentle taps on the counter. Use a tamper to compress the coffee with firm, even pressure (~30 lbs / 13–15 kg of force) so the puck is flat and sealed at the edges. Wipe any grounds from the portafilter rim with a cloth.

Pre-infuse and extract

Lock the portafilter into the group head. Place the pre-warmed espresso cup or shot glass on the scale and tare to zero. Start the extraction. If your machine has a pre-infusion setting, allow a short pre-infusion (2–5 seconds) at low pressure then continue to full pressure. Extract until you have 36 ml of espresso in the cup — target total time 25–35 seconds from the start of pump pressure. Watch the flow: it should start as a thin steady stream, turning into a honey-like, golden crema.

Adjust if necessary

If extraction time is under 20 seconds and the shot is thin and watery, make the grind finer or increase dose slightly. If extraction is over 40 seconds and tastes bitter, make the grind coarser or reduce dose slightly. Repeat adjustments in small steps (0.5–1 click on grinder or 0.5–1 g change) until you achieve 25–35 seconds for 36 ml with balanced taste.

Serve

Serve the espresso immediately in the warmed cup. Enjoy straight, or use as the base for milk drinks. After serving, knock out the used puck, wipe and flush the group head, and purge steam/water from wand if used.

After each shot, knock out the spent puck into a knock box. Rinse and wipe the portafilter and basket. Backflush the machine with water daily and with a detergent monthly following manufacturer directions. Keep grinder hopper clean and wipe the group head seal regularly to maintain consistent brewing.