Espresso Recipe

Select coffee

Choose either regular or decaf whole beans depending on guest preference. Use approximately 18 g of beans per single/double shot recipe (this recipe yields a standard double espresso).

Preheat equipment

Turn on the espresso machine and allow it to reach brewing temperature. Run hot water through the group head and into the portafilter for about 5–10 seconds to warm the portafilter and cup, then discard this water.

Grind

Grind 18 g of selected beans to a fine grind consistent with espresso (should feel slightly gritty, not powdery). Adjust grind if shot pulls too fast or too slow.

Dose the 18 g of freshly ground coffee into the preheated, dry portafilter basket. Distribute grounds evenly by tapping or using a distribution tool. Level the puck surface, then tamp with steady, even pressure (about 20–30 lbs). Wipe any loose grounds from the portafilter rim to ensure a proper seal.

Start extraction

Lock the portafilter into the group head and place a preheated demitasse or espresso cup underneath. Start the extraction immediately after locking in.

Monitor shot time and yield

Target a 25–30 second extraction time for about 36 ml of espresso (yield ~1.25 fl oz) from the 18 g dose. Watch flow: it should start as a thin stream that becomes honey-like and golden. If extraction is under 20 seconds, make the grind finer or tamp firmer; if over 35 seconds, make the grind coarser or tamp lighter.

Stop the shot when you reach approximately 36 ml (use cup markings or a scale if precise). Remove the cup and set aside. Serve immediately for optimal crema and flavor.

Place the espresso cup on a saucer. Offer a small glass of water (about 30 ml) and sugar/sweetener on request. If the guest prefers, prepare with decaf beans using the same process.

Knock out the used coffee puck from the portafilter, rinse the portafilter and wipe the group head. Purge the group head with a short burst of water to clear residual grounds and maintain machine cleanliness.