Espresso Recipe

Preheat and prepare

Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Flush the group head and run a small amount of water through the portafilter to warm it. Place your empty portafilter on the scale to tare it.

Grind

Grind 18 g of espresso beans on a fine setting into the portafilter basket. Target a grind that produces resistance similar to table salt but slightly finer; adjust based on equipment and beans.

Distribute and tamp

Evenly distribute the ground coffee in the basket (use a distribution tool or gentle taps). Level the bed, then use a tamper to apply 30 lbs (≈13.6 kg) of consistent pressure to create a smooth, flat puck. Polish the tamp with a slight twist if desired.

Purge and lock in

Purge a second or two of hot water through the group head to stabilize temperature. Lock the portafilter into the group head and start the shot immediately to avoid channeling.

Brew

Start the extraction and time it. Aim for about 25–30 seconds of extraction time for a 30 ml yield (including pre-infusion if your machine has it). Watch the flow: it should start as a thin stream, turn into a steady honey-like pour with a caramel color, and finish with a lighter blonding.

Serve

Stop the extraction when you reach ~30 ml (use the scale or shot glass markings). Swirl the cup gently to combine body and crema, then serve immediately in a pre-warmed demitasse. Add sugar or a dash of steamed milk if desired.

Clean up

Knock out the spent puck, rinse the portafilter, and wipe the group head. Purge steam wand if used.

If making a milk-based drink: steam 120–180 ml of milk to 60–65°C with microfoam and pour over the espresso for a macchiato, piccolo, or latte. For a quick sugar sweetening, add sugar to taste and stir.

Adjust grind size, dose, and extraction time based on taste: if over-extracted (bitter), make grind coarser or shorten time; if under-extracted (sour), make grind finer or lengthen time.