Espresso Recipe

Preheat and prepare

Fill the espresso machine's water reservoir or boiler with the 250 ml filtered water and power the machine on to allow it to reach brewing temperature (usually 90–96°C / 195–205°F). While the machine heats, run a short blank shot (flush) through the group head into a sink to stabilize temperature, then rinse/warm your cup by pouring the optional 50 ml of hot water into it and discarding.

Dose and grind

Weigh 18 g of coffee beans. Grind them immediately before brewing to a fine, slightly gritty texture appropriate for espresso. Adjust grind so that extraction time will be about 25–30 seconds for 30–36 ml output (see 'Brew' step).

Tamping and preparation

Place the double basket into the portafilter. Distribute the ground coffee evenly in the basket (use a distribution tool or gentle taps) to avoid channeling. Using the tamper, apply firm, level pressure to compress the grounds into an even puck (approx. 15–20 kg / 30–45 lbf of pressure). Polish the tamp with a slight twist and wipe any loose grounds from the rim and group head area with a brush or cloth.

Brew

Lock the portafilter into the group head and start the shot immediately. Time the extraction: a typical target is 25–30 seconds to yield 30–36 ml (single) or 60–72 ml (double) depending on your basket and dose. Watch for a steady espresso stream that starts dark, then becomes honey-like and golden with fine crema. Stop the shot when the desired volume or extraction time is reached.

Serve

Wipe any drips, place the warmed cup under the spouts and pour the espresso. Serve immediately to enjoy the crema and optimal flavor. If making multiple shots, purge the group head briefly between shots to maintain temperature stability.

After brewing, knock out the used puck into a knock box and rinse the portafilter. Backflush the group head per your machine's schedule and wipe the steam wand or group area with a damp cloth. Clean grinder burrs and hopper as recommended to maintain coffee freshness and consistent grind.