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Ingredients
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Espresso
Equipment (included as ingredients for completeness)
Method
Espresso
Prepare machine and warm cup
Turn the espresso machine on and allow it to fully heat (20–30 minutes for most machines). Place the espresso cup under the group head to warm. If desired, run a short blank shot or flush (about 30 ml) to heat the group head; discard the flush water.
Dose and grind
Measure 18 g of whole beans on the scale. Grind immediately before brewing to a fine espresso setting — grind size should allow extraction of about 36–40 g of liquid in 25–30 seconds. Adjust grind finer if extraction is too fast, coarser if too slow.
Distribute and tamp
Purge any excess water from the portafilter and dry it. Place the ground 18 g evenly into the portafilter basket. Use a distribution tool or gently tap and level with your finger to remove large voids. Apply a firm, level tamp (approx. 30 lb / 13 kg force) to create a flat, even puck. Wipe any grounds from the rim.
Brew
Lock the portafilter into the group head and start the shot immediately. Start the timer as extraction begins. Aim for a 36–40 g yield (weighed in the cup) in 25–30 seconds for a balanced Italian-style single (ristretto-style if shorter yield/time). Stop the shot when the target weight/time is reached.
Assess and adjust
Observe crema color and stream: a steady honey-like stream with golden crema indicates good extraction. If the shot is too quickly blonde and thin, grind finer or increase dose; if it is slow and bitter, grind coarser or reduce dose slightly. Repeat adjustments on subsequent shots.
Serve
Serve immediately in the warmed espresso cup. Enjoy the Imported Italian Espresso as a straight single shot. Optionally offer a small glass of water on the side.
Equipment Handling
After brewing, knock out the used puck into a knock box and rinse the portafilter. Backflush the machine per manufacturer recommendations at the end of the day to maintain flavor quality.