Espresso Recipe
Rich, concentrated coffee with a robust flavor and a velvety crema on top.
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Ingredients
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Espresso
Equipment (not edible)
Method
Espresso
- 1
Preheat and prepare
Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes) so group head, portafilter, and cups reach stable temperature. Rinse the portafilter with hot water and wipe dry. Place the demitasse cup(s) under the group head to warm.
- 2
Dose and grind
Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso setting. Use a grind that feels slightly like powdered sugar but not clumpy; adjust based on extraction time if necessary.
- 3
Distribute and tamp
Place the ground coffee in the portafilter basket. Level the puck by gently tapping or using a distribution tool, then apply an even, firm tamp with about 15–20 kg (30–40 lb) of pressure to create a smooth, flat surface. Wipe any loose grounds from the rim of the portafilter.
- 4
Lock in and flush
Lock the portafilter into the group head. Before pulling the shot, run a brief 1–2 second flush of water through the group head to stabilize temperature and clear old grounds. Discard any water from the warmed cup.
- 5
Extract
Place the warmed demitasse cup under the spout and start the extraction immediately. Aim for a 1:2 brew ratio (18 g coffee to ~36 ml espresso) with an extraction time of about 25–30 seconds. The first few seconds will produce dark syrupy liquid, followed by a caramel-colored stream and finally a thin blonding toward the end. Stop the shot at ~36 ml yield or when the liquid turns pale and thin.
- 6
Assess crema and taste
A correctly pulled espresso will have a 2–4 mm layer of golden crema on top and a rich aromatic nose. Taste for balance: it should be concentrated, with pronounced body, sweetness, and pleasant bitterness. If extraction is too fast (<20 s) and sour, grind finer or tamp firmer; if too slow (>35 s) and bitter, grind coarser or reduce dose/tamp pressure.
- 7
- 8
Clean
After serving, knock out the puck, rinse and dry the portafilter, and wipe the group head to keep equipment ready for the next shot.
Optional: Simple steaming (for macchiato/latte)
- 9
If adding steamed milk, purge the steam wand briefly, then submerge and tilt the milk pitcher to create a whirlpool. Introduce air for 1–3 seconds for microfoam (macchiato uses just a dollop; latte uses more steamed milk). Heat milk to 60–65°C (140–149°F), wipe and purge the wand, then pour the desired amount into the espresso immediately.