Espresso Recipe

Warm machine and cup

Power on the espresso machine and allow it to reach full brewing temperature (usually 15–30 minutes depending on machine). While warming, rinse and warm the espresso cup by flushing about 30–50 ml of hot water from the group head into the cup, then discard the water.

Purge the group head and portafilter

Run water through the group head for a few seconds to stabilize temperature. Wipe the group gasket. Insert a clean, dry portafilter; run a short flush to clear any residual coffee or water, then remove and dry the basket.

Weigh and dose beans

Weigh 18 g of the espresso blend on the scale. Place the portafilter (without basket attached to the group head) on the scale and tare, then add beans to the grinder hopper or weigh beans separately and transfer to grinder if your workflow requires it.

Grind to espresso fine

Grind the 18 g of beans to an espresso setting (fine, slightly coarser or finer depending on machine and basket). Target grind size that yields a 25–30 second extraction for 36–40 g beverage weight (brew ratio ~1:2). Adjust grind finer if extraction is faster than 25 sec, coarser if slower than 30 sec.

Distribute grounds

Transfer the ground coffee into the portafilter basket. Use a distribution technique (tap, level with finger, or use a distribution tool) to achieve an even coffee bed, minimizing channeling.

Tamp evenly

Using a tamper, apply steady, even pressure (approximately 30 lbs / 13.6 kg of force) to compress the grounds into a flat, level puck. Polish with a slight twist for a clean edge. Wipe any loose grounds from the portafilter rim.

Weigh and lock in

Weigh the loaded portafilter if desired to confirm dosing (should be ~18 g of dry coffee). Insert the portafilter into the group head and lock it firmly in place.

Start extraction

Place the warmed espresso cup under the spout. Start the shot and simultaneously start your timer. Aim for final beverage weight of 36–40 g (1:2 ratio) extracted in 25–30 seconds. If using a machine without volumetric control, stop the shot when you reach the desired weight or time.

Observe extraction

Watch for a steady, honey-like flow that starts dark and becomes slightly blond toward the end. If the shot streams too fast (watery) or too slow (syrupy), adjust grind and dosing for next shot accordingly.

Finish and serve

Stop the extraction when the target weight/time is reached. Wipe the spout and place the cup on a saucer. Serve immediately — espresso is best within 30–60 seconds of extraction for optimal crema and flavor.

After serving, knock out the used puck from the portafilter, rinse the portafilter and basket, and wipe the group head. Backflush the machine per manufacturer recommendations at the end of the day. Refill reservoir with fresh filtered water as needed.