Espresso / Decaf Recipe

Preheat and prepare

Fill the espresso machine reservoir with fresh filtered water. Turn the machine on and allow it to fully heat (usually 15–30 minutes) so grouphead, portafilter and cup are hot. Preheat the serving cup on the cup warmer or with hot water and empty before brewing.

Grind

Weigh 18 g of espresso beans (regular or decaf) on the scale. Grind immediately to a fine espresso setting. The ground coffee should feel like fine sand and clump slightly when pinched.

Dose and distribute

Place the portafilter on the scale, tare to zero, and dose the 18 g of freshly ground coffee into the basket. Use a distribution tool or gentle taps/leveling with your finger to evenly distribute grounds across the basket to avoid channeling.

Tamp

Using the tamper, press the coffee with firm, even pressure (about 20–30 pounds / 9–13 kgf) making a level puck. Polish with a slight twist if desired to smooth the surface. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the machine grouphead. Place the preheated cup on the scale and tare to zero. Start the machine and time extraction. Aim for about 25–30 seconds of extraction time to yield roughly 38–40 ml (including crema) from an 18 g dose (brew ratio ~1:2). Stop extraction when the desired yield/time is reached.

Evaluate and adjust

Look at the extraction: good espresso will have a caramel-colored crema and a steady, honey-like stream. If extraction is too fast (<20 s) and watery, adjust to a finer grind or increase dose slightly. If too slow (>35 s) and overly thick/bitter, adjust to a coarser grind or slightly reduce dose. Repeat with adjustments until desired taste and timing are achieved.

Serve

Pour the shot immediately into the preheated cup and serve. For decaf, follow the exact same process using decaffeinated espresso beans; taste and adjust grind the same way because decaf beans can extract differently.

Clean

Purge the grouphead for 1–2 seconds and wipe the group gasket and shower screen. Knock out the used puck, rinse the portafilter and dry for next use.

Use a burr grinder (not blade) to ensure consistent particle size for even extraction. Keep grinder and portafilter basket clean to prevent stale-oil buildup which affects flavor.

If using a single-shot basket, adjust dose accordingly (around 9–10 g dose with ~18–20 ml yield in ~20–25 s). If using a double basket, the provided 18 g dose is typical for a 'double' style short-double; adjust machine settings and timing to taste.

If you want a stronger or weaker shot, change the brew ratio: a ristretto (~1:1 to 1:1.5) yields a shorter, sweeter shot; a lungo (~1:2.5–1:3) yields a longer, less intense shot. Keep grind and time adjustments consistent with your chosen ratio.

For consistent results, keep the beans fresh (use within 2–4 weeks of roast) and store in an airtight container away from light and heat. Decaf beans often extract faster—expect to tweak grind by 1–2 clicks finer or coarser depending on your grinder and bean.