Espresso Recipe

Warm up machine and portafilter

Turn the espresso machine on at least 20–30 minutes before brewing so it reaches stable temperature. Insert an empty portafilter and run water through the group head for 10–15 seconds to heat the group. Wipe the portafilter dry with a clean cloth.

Flush group and preheat cup

Flush about 20–30 ml of hot water through the group head to remove residual grounds and stabilize temperature. Place your shot glass or demitasse under the spout to preheat it.

Weigh 18 g of whole coffee beans. Grind the beans to an espresso-fine grind (texture like powdered sugar but not floury). Use a dosing cup or grind directly into the portafilter basket to reduce mess.

Distribute the grounds evenly in the portafilter basket by tapping gently or using a distribution tool. Ensure the bed is level before tamping.

Place the tamper on the coffee bed perpendicular to the portafilter. Apply firm, even pressure (about 30 pounds / 13–15 kg of force) until the surface is level and compact. Polish with a slight twist if desired. Wipe any grounds off the rim of the portafilter to ensure a good seal.

Lock the portafilter into the group head securely and start the timer immediately when beginning the extraction.

Begin extraction and aim for a 1:2 brew ratio by weight: with 18 g in, target ~36 ml out. Typical extraction time is 25–30 seconds from the first drop to stop. Watch the flow: it should start like a slow drip then become a steady, honey-like stream with a golden crema.

If the extraction finishes too fast (<20 sec) and is thin, adjust grind finer or tamp slightly firmer. If it’s too slow (>35 sec) or tastes over-extracted (bitter), grind coarser or reduce tamp pressure slightly. Repeat adjustments and taste until balanced.

When the target volume (~36 ml) and time (25–30 s) are reached, stop the shot. Wipe the group head and knock out the puck of spent grounds into a knock box. Rinse and dry the portafilter if preparing another shot.

Serve the espresso immediately in the preheated cup. Espresso is best consumed within 1–2 minutes for optimal crema and aroma.

Flush the group head for a couple of seconds to clear remaining oils and grounds. Purge steam wand if used and wipe with a damp cloth. Backflush the machine per manufacturer’s schedule and clean grinder burrs regularly.