Decaf Espresso Recipe

Prepare machine

Fill the espresso machine reservoir with fresh filtered water (about 1 cup or per machine capacity). Turn the machine on and allow it to fully heat for 15–30 minutes so the group head and portafilter reach stable temperature.

Warm cup and portafilter

Run a blank shot (no coffee) for a few seconds into the cup to warm the group head and cup. Wipe the portafilter dry and lock it in place while warming.

Weigh and grind

Weigh 18 g of decaffeinated espresso beans. Grind them to a fine espresso setting — slightly coarser than powdered sugar but finer than table salt. Dose the ground coffee into the clean, dry double basket.

Distribute and tamp

Level the puck by gently distributing grounds with a finger or distribution tool so the surface is even. Apply consistent pressure with a tamper (about 20–30 lb / 9–14 kg force) until the puck is level and smooth. Wipe any loose grounds from the rim of the portafilter.

Brew the shot

Lock the portafilter into the group head. Start the shot and simultaneously start the timer. Aim for a 1:2 brew ratio: 18 g in -> ~36 ml out. Stop extraction at ~25–30 seconds total (including pre-infusion time). The first thin stream should appear in 4–8 seconds; the body should be rich and syrupy with a golden crema on top.

Evaluate and serve

Check the shot for color (golden to caramel) and taste (balanced, slightly sweet, low bitterness). If extraction was too fast (<20 s) grind finer or tamp slightly firmer; if too slow (>35 s) grind coarser or reduce tamp pressure. Serve immediately in a pre-warmed espresso cup (30–60 ml).

Purge the group head briefly after brewing and knock out the used puck. Rinse and wipe the portafilter and basket. Backflush the machine per manufacturer recommendations at the end of the day.