Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes depending on machine). Lock an empty portafilter into the group head and run water through to purge old grounds and stabilize temperature. Wipe the portafilter dry with a clean cloth.

Weigh and grind

Weigh 18 g of freshly roasted espresso beans on the scale. Grind directly into the portafilter using a fine espresso setting until you have 18 g of ground coffee. Grind should be fine enough to slow the flow but not so fine that extraction chokes (aim for 25–30 seconds extraction time).

Distribute and tamp

Level the coffee puck by lightly tapping or using a distribution tool. Apply consistent pressure with the tamper (approximately 30 lbs / 13.6 kg force) until the surface is flat and even. Wipe any loose grounds from the portafilter rim.

Pull the shot

Place a pre-warmed shot glass under the spouts. Lock the portafilter into the group head and start the extraction immediately. Aim for 40 ml of liquid in 25–30 seconds for a double shot (adjust grind size if timing is off). Watch for a steady, honey-like stream and a caramel-colored crema forming on top. Stop extraction at 40 ml.

Serve the straight double espresso immediately in a pre-warmed demitasse, or proceed to milk steaming if making a milk-based drink. Clean the portafilter and knock out the used puck, then wipe the group head to remove residual grounds.

Milk (for milk-based drinks, optional)

Purge and prepare steam wand

Purge the steam wand for 1–2 seconds to remove residual water. Wipe the wand with a damp cloth and place the pitcher with 150 ml of cold whole milk under the wand.

Texture the milk

Submerge the tip of the steam wand just below the milk surface and open the steam to create a gentle whirlpool. Introduce a small amount of air for the first 1–3 seconds to create microfoam, then fully submerge the tip to heat and texture the milk. Aim for a final temperature of 60–65°C (140–149°F). The milk should be silky with fine microfoam, not large bubbles.

Polish and pour

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam. Pour steamed milk over the espresso, starting from a higher distance to combine and finishing closer to create latte art if desired. For a cappuccino aim for roughly equal parts espresso, steamed milk, and foam. For a latte, use more steamed milk and a thinner foam layer.

Clean the steam wand immediately after use by wiping with a damp cloth and purging steam for 1–2 seconds to clear milk residue.

Bar extras & tools

Daily maintenance

Backflush the espresso machine with water daily and with detergent according to manufacturer recommendations. Clean the grinder hopper and burrs weekly; adjust grind and dose based on taste and extraction time. Keep towels and tools sanitized.

Troubleshooting tips

If extraction is too fast (<20 s), make grind finer or increase dose slightly. If extraction is too slow (>35 s), make grind coarser or reduce dose. If espresso tastes sour, try longer extraction or slightly finer grind. If it tastes bitter, try shorter extraction or coarser grind. Ensure water is fresh and at proper temperature (about 90–96°C).