Espresso Recipe

1. Prepare machine and equipment

Ensure the espresso machine reservoir is filled with fresh filtered water (about 500 ml or as needed). Turn the machine on and allow it to fully heat - group head and portafilter should be at brewing temperature (typically 15–30 minutes for home machines). Backflush and run water through the group head and steam wand to stabilize temperature and clean any residue.

2. Preheat portafilter and cup

Lock the empty portafilter into the group and run a short blank shot (10–15 g water) to warm the portafilter. Warm the shot glass/demitasse by rinsing with hot water from the group or steam wand; discard the water.

3. Weigh and grind coffee

Weigh 18 g of freshly roasted coffee beans. Grind to a fine espresso setting (should have a texture like table salt or slightly finer). Adjust grind so that an extracted 36 g yield will take about 25–30 seconds.

4. Dose, distribute, and tamp

Place the ground coffee into the preheated, dry double basket (18 g dose). Use a distribution technique (tap, finger swirl, or a distribution tool) to level the puck. Apply an even, firm tamp (about 15–20 kg pressure) with a level tamp to create a flat, compact surface. Wipe any grounds from the rim of the portafilter.

5. Brew the shot

Place the portafilter into the group head and start the timer as you begin extraction. Aim for a 36 g espresso (2:1 ratio) pulled in 25–30 seconds from the first drip. Watch the flow: it should start as a thin stream and develop into a honey-like, slightly viscous flow that ends with a blonde, sweet finish. Stop the shot when you reach 36 g or at the 30-second target if using time as the control.

6. Serve

Swirl the shot glass gently to integrate crema, then serve immediately in the warmed demitasse. Espresso is best enjoyed right away while hot and aromatic.

7. Purge the group head briefly to clear spent coffee oils. Knock out the used puck into a knock box and rinse the portafilter basket. Wipe the group gasket and wipe down the steam wand. At the end of the session, backflush the machine as recommended by the manufacturer and perform regular deep cleaning on a schedule.