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Ingredients
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Espresso
Equipment & finishing
Method
Espresso
- 1
Prepare machine and cup
Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes depending on machine). Place the espresso cup on the machine cup warmer or under the grouphead and pour about 30 ml of filtered water through the grouphead to flush and stabilize temperature. Discard this water.
- 2
Dose beans (choose decaf if requested)
Weigh 18 g of espresso beans on the scale. If the guest requested decaf, weigh 18 g of decaffeinated espresso beans instead. Grind to a medium-fine setting suitable for your machine (should feel slightly gritty, not powdery). Grind directly into a clean, dry 58 mm portafilter basket.
- 3
Distribute and tamp
Level the grounds in the portafilter by gently tapping the side or using a distribution tool or finger to create an even bed. Apply a firm, even tamping pressure (approx. 15–30 lbs / 7–14 kg) with the tamper so the puck is flat and sealed. Wipe any stray grounds from the rim of the portafilter and clean the group gasket.
- 4
Brew
Lock the portafilter into the grouphead. Start the timer and begin extraction. Aim for a 1:2 beverage ratio: 18 g dose to about 36 ml espresso (yield). Extraction time should be 25–30 seconds from the moment water first contacts the coffee. Watch for a steady, honey-like flow that transitions to a slightly thinner stream. Stop extraction at approx. 36 ml yield or 25–30 seconds, whichever comes first.
- 5
Serve
Wipe the spouts and present the espresso in the warmed demitasse. If served to a guest, note whether decaf was used. Encourage enjoying immediately while crema is fresh.
- 6
Adjustments (if extraction is off)
If extraction is too fast (<20 sec and watery): make the grind finer and try again, or increase dose by 1–2 g. If extraction is too slow (>35 sec and bitter): make the grind coarser or reduce dose by 1–2 g. Re-level and tamp consistently each attempt. Re-flush grouphead between attempts and preheat cup.
Equipment & finishing
- 7
Clean portafilter and grouphead after use: knock out the spent puck, rinse the portafilter, and wipe the group gasket with a cloth or brush. Backflush the machine according to manufacturer guidance at the end of the day.
- 8
If using a scale and timer, note dose, yield, and extraction time to replicate the best result. Record whether decaf or regular was used for consistency.
