Espresso Recipe

Preheat and prepare

Turn the espresso machine on and allow it to fully heat for at least 15–30 minutes so brew head, portafilter and cup are stable in temperature. Warm your demitasse cup by rinsing with hot water or placing it on the machine's cup tray.

Dose and grind

Weigh 18 g of coffee beans. Use a burr grinder to grind the beans to a fine, slightly powdery consistency suitable for espresso (similar to table salt but finer). Grind immediately before brewing to preserve freshness.

Distribute and tamp

Place the ground coffee into a clean, dry portafilter basket. Distribute the grounds evenly (use your finger or a distribution tool) to avoid channeling. Level and tamp evenly with moderate pressure (~15–20 kgf) so the puck surface is flat and compact.

Purge and lock in portafilter

Purge a small amount of water through the group head to clear residual coffee and stabilize temperature. Insert the portafilter and lock it into the group head securely.

Brew

Start the shot and start the timer simultaneously. Aim for a 1:2 brew ratio: 18 g in to 36 g out. The extraction time should be about 25–30 seconds from the moment water first makes contact with the coffee puck to reach 36 ml in the cup. Stop the shot when you reach ~36 ml or 25–30 seconds.

Evaluate

Observe crema, color and flow. A good espresso has a golden-brown crema, steady syrupy flow and balanced flavor (not overly sour or bitter). If extraction is too fast (<20 s) or thin, adjust grind finer or tamp slightly firmer; if too slow (>35 s) or overly bitter, adjust grind coarser or reduce tamp pressure.

Serve

Wipe the rim of the cup and serve immediately to preserve crema and aroma. Enjoy straight or use as the base for milk drinks.

Clean the portafilter and group head after brewing: knock out the used puck, rinse the portafilter, and wipe the group head to maintain machine performance. Backflush the machine as per manufacturer's schedule.