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Ingredients
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Coffee & Water
Equipment (not consumed)
Method
Preparation
Warm up machine
Ensure the espresso machine is fully warmed up (typically 15–30 minutes after turning on) so the group head and portafilter are at stable temperature. Fill the reservoir with filtered water if needed.
Preheat cup and portafilter
Backflush or run hot water through the group head for a few seconds and lock in an empty portafilter to heat it. Place the espresso cup under the spout to preheat with a shot of hot water then discard that water.
Dose & Grind
Dose coffee
Weigh 18 g of freshly roasted coffee beans on the scale. Use beans rested (2–14 days post-roast depending on roast profile) for best flavor.
Grind to espresso fine
Grind the 18 g of beans to an espresso-fine setting on a burr grinder. Aim for a grind that is fine but not powdery — similar to table salt to slightly finer. Adjust for your machine and basket volume.
Tamping & Setup
Distribute and tamp
Purge any remaining water from the group briefly. Dose the ground coffee into the portafilter basket. Distribute the grounds evenly by tapping or using a distribution tool. Level the puck, then tamp evenly with 30 pounds (approx. 13.6 kg) of pressure to create a smooth, flat surface. Polish the tamp with a slight twist to remove loose grounds from the rim.
Wipe and lock in
Wipe any stray grounds from the portafilter rim. Lock the portafilter into the group head securely and place the preheated espresso cup beneath the spouts.
Extraction
Start shot
Start the shot and start the timer simultaneously. Aim for a 1:2 brew ratio as a starting point: with an 18 g dose, target about 36 g of liquid espresso (yield) in the cup. Typical target extraction time is 25–30 seconds from first drip to cut-off.
Observe and adjust
Watch the flow: a good shot will start with a slow, steady stream resembling warm honey and produce a rich crema. If extraction finishes too fast (<20 s) and tastes sour, grind finer. If it runs too slow (>35 s) and tastes bitter/over-extracted, grind coarser or reduce dose/tamping pressure slightly. Adjust and repeat until desired balance is reached.
Finishing
Stop and serve
Stop the machine when you reach the target yield (~36 g). Wipe the portafilter and group head, purge a short burst of water to clear the shower screen. Serve the espresso immediately to preserve crema and aroma.
Clean up
Knock out the used puck into a knock box, rinse the portafilter, and backflush the group as recommended by the machine's manufacturer at the end of the session.