Espresso Recipe

Fill reservoir and warm machine

Fill the espresso machine reservoir with filtered water (about 1 L) if needed. Turn the machine on and allow it to reach full brewing temperature (typically 15–30 minutes for home machines). Run a blank shot (flush) through the group head into a cup to stabilize temperature and clear lines.

Preheat portafilter and cup

Lock an empty, dry portafilter into the group head and run water through it for a few seconds to warm it. Preheat your shot glass or demitasse by rinsing with hot water from the group head or steaming wand.

Weigh out 18 g of whole coffee beans for a single double-style espresso shot (yields ~36 ml). Use a good-quality burr grinder set to a fine espresso setting. Grind directly into the portafilter basket; total grind time should produce a fine, slightly gritty powder that clumps slightly when pinched.

If using pre-ground coffee, ensure it is freshly ground (within 30 seconds) and at the correct espresso fineness. Adjust grind finer if extraction is too fast (<18 seconds) or coarser if too slow (>30 seconds).

Evenly distribute the ground coffee in the portafilter using your finger, a distribution tool, or by tapping the portafilter on a level surface. Level the coffee bed so no large ridges or voids remain.

Using a tamper sized to your basket, apply firm, even pressure to compress the puck. Aim for 30 pounds (13–15 kg) of pressure and ensure the tamp is level. Polish the tamp with a slight twist to smooth the surface. Wipe any loose grounds from the portafilter rim.

Start the timer and immediately lock the portafilter into the group head. Begin extraction and observe the flow. A good target yield is 36 ml of liquid (including crema) in 25–30 seconds for the 18 g dose (this is a 1:2 brew ratio).

Look for a steady, honey-like stream that starts dark and becomes lighter and golden; avoid fast dripping or thin, pale streams (signs of under- or over-extraction). If extraction is too fast, make the grind finer or slightly increase dose; if too slow, make the grind coarser or reduce dose slightly.

Stop the shot when you reach ~36 ml or when the flow turns very pale and watery. Remove the portafilter and knock out the spent puck into a knock box.

Serve the espresso immediately in the preheated cup. Enjoy as a straight shot, or use as the base for milk drinks (latte, cappuccino) or lungo/ristretto variations by adjusting dose, yield and grind.

Purge a short burst of water through the group head and wipe the group head gasket and portafilter to remove coffee residue. Backflush the machine at the recommended frequency for maintenance.