Espresso Recipe

Preheat and prepare

Fill the espresso machine's reservoir or boiler with the 250 ml of filtered water if needed. Turn the machine on and allow it to fully heat (typically 15–30 minutes for home machines). Run a short water flush through the group head and portafilter to heat and clean them; discard the flush water.

Weigh and grind

Weigh 18 g of freshly roasted coffee beans. Grind the beans to a fine espresso grind (texture similar to table salt, but slightly finer). Adjust grind if extraction timing is off.

Dose and distribution

Place a clean, dry portafilter on the scale and tare it. Dose the 18 g of ground coffee into the portafilter basket. Use a distribution tool or gently tap and level the grounds so the bed is even.

Tamp

Using a flat, level tamper, press down firmly and evenly until the puck is compact (apply roughly 30 lb / ~13.6 kg of force). Polish the surface with a slight twist to remove loose grounds. Wipe any grounds from the rim of the portafilter.

Brew

Lock the portafilter into the machine's group head. Place a pre-warmed demitasse cup or shot glass under the spout. Start the shot immediately and time the extraction. Aim for approximately 25–30 seconds to produce about 36 ml of espresso (this yields a 1:2 brew ratio). Stop the shot once you reach ~36 ml or the 25–30 second window. Note crema formation and flow: it should start as a dark syrup, lighten to caramel, then pale blonde.

Taste and adjust

Taste the espresso straight (add sugar if desired). If the shot is sour and thin, try a finer grind or a slightly longer extraction. If it is bitter and over-extracted, try a coarser grind or shorter extraction. Adjust dose, grind, or tamp as needed for consistency.

Clean up

Knock out the used puck into a knock box, rinse the portafilter, and flush the group head briefly to remove coffee oils. Wipe the steam wand if used and backflush the machine per manufacturer recommendations at the end of the day.