Espresso Recipe

Warm machine and cup

Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Run water through the group head for a few seconds to stabilize temperature. Prewarm the demitasse cup by filling it with hot water or placing it on the machine's cup warmer; empty before extraction.

Ensure the portafilter, basket, tamper, grinder burrs, and steam wand (if present) are clean and dry.

Weigh beans

Weigh 18 g of whole espresso beans on the scale. Use freshly roasted beans within 2–3 weeks of roast date for best flavor; ideally within 7–14 days for peak degassing balance.

Grind

Grind the 18 g of beans to a fine espresso grind (similar to table salt but slightly finer). Target grind size that yields an extraction of about 36 ml in 25–30 seconds. Adjust grind finer if extraction is too fast, coarser if too slow.

Distribute and tamp

Purge a short burst of hot water through the group head to clear old grounds. Place the ground coffee into the portafilter basket (18 g target). Evenly distribute the grounds by tapping or using a distribution tool. Level the puck and compress with the tamper using firm, even pressure (about 30 lb / 13.6 kg force) so the surface is flat and sealed.

Polish the tamp with a slight twist if you prefer a smoother surface, then wipe the rim of the portafilter to remove stray grounds.

Lock portafilter and start

Insert and lock the portafilter into the machine group head. Place the prewarmed demitasse cup under the spout(s). Start the extraction immediately after locking to avoid channeling from temperature changes.

Time and yield

Begin timing when the pump starts. Aim for a yield of 36 ml in 25–30 seconds (including a 2–5 second pre-infusion if your machine has that feature). Watch the stream: it should start dark, become a steady caramel color, and finish with a light, honey-like stream. Stop the shot when you reach approximately 36 ml or at 25–30 seconds.

If extraction is under 20 seconds and tastes sour/underextracted, grind finer or increase dose; if over 35 seconds and tastes bitter/overextracted, grind coarser or reduce dose.

Serve

Swirl the cup gently to integrate crema and body. Serve immediately while hot and aromatic. Enjoy as a straight espresso shot or use as the base for drinks (americano, latte, cappuccino).

After serving, knock out the puck, rinse the portafilter, and wipe the group head to keep equipment clean for the next shot.