Espresso Recipe

Prepare machine

Ensure the espresso machine is switched on and fully warmed (20–30 minutes for many machines). Fill the reservoir with filtered water if needed and run a short blank shot (no coffee) to stabilize temperature and flush the group head into the drip tray or a cloth.

Preheat cup and portafilter

Place your shot glass or espresso cup under the portafilter to warm it. Lock an empty portafilter in place and run a short burst of water through to warm the metal. Wipe the basket dry with a cloth.

Weigh and grind beans

Weigh 18 g of freshly roasted whole beans on the scale. Grind to a fine setting suitable for espresso (the grounds should clump slightly and feel like table salt to fine sand). The exact grind will depend on your grinder/machine; adjust later as needed.

Dose and distribute

Place the portafilter on the scale, tare it, and dose the 18 g of ground coffee into the basket. Use a distribution technique (tap the side, use a finger or a distribution tool) to even out the grounds so there are no low/high spots.

Tamp

Use a tamper to apply firm, level pressure to the coffee puck (approximately 20–30 kg / 44–66 lb of force). Polish with a slight twist to smooth the surface and remove loose grounds from the rim. Wipe any stray grounds from the portafilter edge.

Brew shot

Lock the portafilter into the group head and start the shot while the scale is running with the cup beneath. Target a yield of 36 g of liquid espresso in about 25–30 seconds from the first drip (this is a 1:2 brew ratio by weight). Stop the shot when 36 g is reached or when time is appropriate. If the shot runs much faster, grind finer; if much slower, grind coarser.

Evaluate and adjust

Observe the shot appearance: a steady, honey-like flow with a golden crema is ideal. Taste: sour under-extracted shots indicate grind too coarse or short time; bitter over-extracted shots indicate grind too fine or long time. Adjust grind or dose in small increments and repeat.

Clean up

Remove the portafilter, knock out the spent puck, and rinse the basket. Wipe the group head with a brush or cloth and flush a short burst of water to clear residues. Rinse the shot cup if desired and serve espresso immediately.

If using a lever machine or alternative espresso device, follow device-specific preheat and pressure procedures but maintain the same dosing, yield, and timing targets where applicable.