Espresso Recipe

Preheat and dose

Turn the espresso machine on and allow it to fully heat (group head and portafilter should be hot) — about 15–30 minutes depending on machine. While it heats, weigh 18 g of freshly roasted espresso beans and place near the grinder.

Grind

Grind the 18 g of beans on a fine espresso setting. Aim for a grind that produces a 25–30 second extraction for 36 ml output; adjust finer if extraction finishes too fast, coarser if too slow.

Prepare portafilter

Purge the group head for 1–2 seconds to clear residual water. Wipe and dry the portafilter basket. Distribute the ground coffee evenly into the basket and level it with your finger or distribution tool.

Tamp

Use the tamper to press the grounds with steady, even pressure (about 15–20 lb / ~7–9 kgf). Polish the puck with a slight twist so the surface is smooth and level.

Brew

Lock the portafilter into the group head and start the shot. Start the timer at the first sign of coffee flow. Aim to yield 36 ml of espresso in 25–30 seconds. If using a scale, stop at 36 g (ml).

Finish and serve

When the shot reaches 36 ml or 25–30 seconds, stop the extraction. Wipe the group head and knock out the puck. Swirl the shot glass briefly to integrate crema, then serve immediately in a prewarmed cup.

If your machine has variable temperature or pressure settings, set to the manufacturer's recommended espresso profile (commonly 90–96°C brew temperature and 9 bar). Clean and backflush the group head regularly to maintain consistent flavor.

Use filtered water for both machine water tank and brewing to avoid off-flavors. Preheat your serving cup by rinsing with hot water from the machine to keep the espresso warm longer.

Adjust grind and dose incrementally: if shot is sour and fast, grind finer or increase dose slightly; if bitter and slow, grind coarser or reduce dose slightly. Record settings for repeatability.