Espresso Recipe

Prepare machine

Fill the espresso machine reservoir with at least 500 ml of fresh filtered water and turn the machine on. Allow the machine to fully heat (group head and boiler) — usually 15–30 minutes depending on machine. Flush the group head by running water through the empty portafilter for 3–5 seconds to stabilize temperature.

Warm cup and portafilter

Place the espresso cup under the group head. Lock an empty portafilter into the group and run a short flush (3–5 seconds) to warm the portafilter and cup, then remove the empty portafilter.

Weigh and grind

Weigh 18 g of freshly roasted coffee beans on the scale. Using a burr grinder, grind the beans to a fine setting appropriate for your machine (texture should be finer than table salt, often described as powdered sugar with slight grit). Aim for a grind that will yield 36 ml in about 25–30 seconds of extraction.

Dose and distribute

Place the portafilter basket on the scale, tare it, and dose the 18 g of ground coffee into the basket. Use a distribution tool or gently tap and level the grounds with your finger to remove obvious voids and create an even bed.

Tamp

Use a tamper to press the coffee evenly with about 30 pounds (13.6 kg) of pressure, ensuring the puck is level. Wipe any loose grounds from the portafilter rim so it seals cleanly against the group head.

Brew

Lock the portafilter into the group head. Start the shot and simultaneously start a timer or watch the integrated shot timer. Target a 1:2 brew ratio: 18 g in -> ~36 ml out. Aim for total extraction time of 25–30 seconds. The shot should begin as a thin steady stream resembling warm honey and finish with a rich crema on top. If extraction is too fast (<20s), grind finer. If too slow (>35s), grind coarser.

Serve

Stop the shot when you have approximately 36 ml of espresso. Wipe the group head and immediately knock out the used puck from the portafilter. Swirl the espresso cup slightly to integrate crema, then present the espresso immediately while hot. If serving in a set, pre-warm the cup to keep temperature stable.

Cleanup

Purge a short burst of water through the group head to clear coffee oils, rinse the portafilter and basket, and backflush the machine as recommended by the manufacturer. Refill reservoir as needed.

Use a burr grinder for consistent particle size. Maintain grinder and clean regularly to avoid stale oils. If you have a flow-control device or scales with shot timers, use them to fine-tune dose and yield. Adjust grind size, dose (±1 g), or yield (±2–4 ml) to taste and to account for bean age, roast level, and machine differences.