Espresso Recipe

Warm and prepare

Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes) so the group head and portafilter are at stable temperature. Warm the shot glass or demitasse under hot water, then empty and place under the group head.

Weigh and grind

Weigh 18 g of coffee beans on the scale. Grind to a fine espresso grind (texture of fine sand). Adjust grinder so dose yields resistance when tamping and extraction time is 25–30 seconds for 36 ml out.

Dose and distribute

Place the double basket in the portafilter, dose the 18 g ground coffee into the basket. Use a distribution tool or gentle taps on the portafilter to level the grounds, ensuring uniform density.

Tamp

Use a tamper to compress the grounds with firm, even pressure (about 20–30 lbs / 9–14 kg of force). Hold the portafilter level and polish the puck with a slight twist to smooth the surface. Wipe any stray grounds from the rim.

Flush and lock in

Flush the group head for 1–2 seconds to clear old water and stabilize temperature. Immediately lock the portafilter into the group head.

Brew

Start the shot and begin the timer simultaneously. Aim for 36 ml of espresso in 25–30 seconds. Watch the stream: it should start dark and thicken to a steady caramel-colored flow with a fine crema on top. If extraction is too fast (<20 s), use a finer grind or more dose; if too slow (>35 s), coarsen grind or reduce dose.

Serve

Stop the shot at 36 ml (or when desired yield is reached). Serve immediately in the warmed demitasse to preserve crema. Clean the portafilter, knock out the puck, and purge the group head with a short burst of water.

If you prefer a ristretto, use the same dose (18 g) but stop extraction at ~20–25 ml and slightly shorter time for a sweeter, more concentrated shot. For a lungo, allow 50–60 ml with a longer extraction time, adjusting grind coarser to avoid over-extraction. Use filtered water for best taste and regularly clean equipment for consistent results.