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Ingredients
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Espresso
Hot water
Method
Espresso
Preheat and dose
Preheat your espresso cup or serving mug by rinsing it with hot water, then discard the rinse. Grind 18 g of fresh espresso beans to a fine espresso grind (similar to table salt).
Tamp and brew
Distribute the ground coffee evenly in a 18–20 g double-portafilter basket, level and tamp with ~30 lb (13 kg) pressure to create a smooth, even puck. Lock the portafilter into a heated espresso machine and start extraction. Aim for a 1:2 beverage ratio: about 36 g (ml) of liquid espresso yield from 18 g dose, but target a 25–35 second extraction time. You should produce a double shot (approximately 60 ml including crema and espresso flow).
Assembly
Pour 120 ml of hot water into the preheated serving mug. Immediately add the freshly brewed double espresso on top of the hot water (classic method) or pour the espresso first and then add hot water to taste (reverse method). Stir gently once to combine. Taste and adjust: if the cup is too strong, add a small splash more hot water; if too weak, reduce water next time or use a slightly finer grind.
Serve hot. Optionally provide sugar or sweetener on the side. Serve immediately.