Espresso Recipe

Fill machine reservoir and warm up

Fill the espresso machine reservoir or boiler with fresh water (about 500 ml or as required by your machine). Turn the machine on and allow it to reach proper operating temperature (steam ready / brew group warm). This typically takes 10–20 minutes depending on the machine.

Preheat portafilter and cup

Lock an empty portafilter into the group head and run a blank shot (no coffee) for 5–10 seconds to purge and preheat the group and portafilter. Place the demitasse cup on the cup warmer or run hot water into it, then empty.

Weigh beans

Weigh 18 g of fresh whole coffee beans on the digital scale. Keep the rest sealed in an airtight container away from light and heat.

Grind

Grind the 18 g of coffee to a fine, slightly finer than table salt consistency (espresso grind). Grind directly into the portafilter basket placed on the scale to avoid losses. Aim for a grind that will yield 36 ml in 25–30 seconds (see shots extraction below) — adjust if necessary.

Distribute and level

Evenly distribute the ground coffee in the portafilter basket by tapping or using a distribution tool or finger to remove large voids. Level the surface so the puck is flat before tamping.

Tamp

Use a tamper to press the coffee evenly and firmly into the basket. Apply about 20–30 lbs (9–14 kg) of pressure, keeping the tamper level. Polish with a slight twist to create a smooth puck surface. Wipe any grounds from the portafilter rim.

Insert portafilter

Immediately lock the portafilter into the group head to avoid exposing the puck to heat and prevent channeling.

Start shot and time

Place the preheated shot glass or demitasse under the spouts. Start the pump and the timer simultaneously. Aim for an extraction of 36 ml (double shot) in 25–30 seconds from the moment the pump engages. The espresso should start as a thin, steady stream and develop a golden-brown crema.

Stop and evaluate

Stop the shot when you reach 36 ml or when the flow turns very light and blond. Taste the espresso to evaluate extraction: sour/weak indicates under-extraction (finer grind or longer time); bitter/astringent indicates over-extraction (coarser grind or shorter time). Adjust grind by small increments (1–2 clicks on grinder) and retest.

Serve

Serve the espresso immediately in the preheated demitasse cup. Enjoy as a straight shot or use as the base for milk drinks.

Purge and clean

Eject the used puck into a knock box. Wipe and rinse the portafilter and group head. Run a short blank shot to purge the group. Backflush the machine as recommended by the manufacturer at regular intervals.