Espresso Recipe

Fill and warm machine

Fill the espresso machine's water reservoir or boiler with fresh filtered water (use ~250 ml if machine is low). Turn on the machine and allow it to fully heat for 15–30 minutes so group head and portafilter reach stable temperature.

Preheat cup and portafilter

Run a blank shot (flush) through the group head into the sink for 5–10 seconds. Place the portafilter in and flush hot water through the empty basket (or pour hot water into the espresso cup) to warm them, then discard the water.

Weigh beans and grind

Weigh 18 g of fresh coffee beans. Grind to a fine espresso setting (similar to table salt; adjust slightly finer if the shot extracts too fast, coarser if too slow). Aim for a consistent grind from a well-calibrated burr grinder.

Dose into basket

Place the double portafilter basket on the scale, tare it, then dose in the 18 g of ground coffee. Ensure the grounds are distributed evenly across the basket to avoid channeling.

Distribute and level

Use a distribution tool or a pair of gentle taps and a finger to level the bed of grounds so the surface is flat and even before tamping.

Tamp

Using a tamper, apply even pressure (approx. 15–30 lbs / 7–14 kg of force) straight down to create a smooth, flat puck. Polish with a slight twist if desired, then clean any loose grounds off the basket rim.

Lock portafilter in place

Insert the portafilter into the machine's group head and lock it in place securely. Place the preheated espresso cup under the spout. Tare the cup on the scale if using.

Start the shot

Start the pump to begin extraction. Aim for a total yield of about 36 ml espresso from 18 g dose (brew ratio ~1:2) in 25–30 seconds total extraction time. Begin timing at the moment water first contacts the puck.

Monitor flow

The flow should start as a steady stream like warm honey after a 4–6 second pre-infusion (if your machine has that feature). If the stream is very fast and watery, grind finer; if very slow or drippy, grind coarser or reduce dose/tamp pressure.

Stop the shot

Stop extraction once you reach ~36 ml and ~25–30 seconds. The crema should be a caramel-colored layer on top. If the shot tastes sour (under-extracted) or too bright, adjust grind finer or increase extraction time. If bitter/over-extracted, adjust grind coarser or shorten extraction.

Serve immediately

Wipe the cup rim if necessary and serve the espresso immediately to preserve crema and aroma. Espresso is best enjoyed within a minute or two of extraction.

Clean up

Purge the group head briefly, knock out the puck, rinse the portafilter and wipe the group head. Backflush the machine according to manufacturer guidelines at the end of the day.