Esspreso Recipe

Preheat and Dose

Warm your portafilter and demitasse by running hot water through the group head and into the cup, then wipe dry. Weigh 18 g of freshly roasted coffee and grind to a fine, consistent espresso grind immediately before brewing.

Tamp and Lock

Distribute the ground coffee evenly in a clean, dry double basket. Tamp with 30–40 lbs (13–18 kg) of pressure to produce a level, compact puck. Wipe any loose grounds from the rim of the portafilter and lock it into the machine's group head.

Brew

Start the shot and aim for a 36 ml yield (liquid espresso) in about 25–30 seconds at 9 bar pressure and water temperature of ~92°C (198°F). Watch for a steady, honey-like flow and a crema forming on top. If extraction is too fast (<20 s), adjust to a finer grind; if too slow (>35 s), go coarser or reduce dose slightly.

Finish

When the shot reaches ~36 ml, stop the extraction. Give the cup a gentle swirl to integrate crema and espresso, and serve immediately in the warmed demitasse.

Sweeten (optional)

If desired, add 1 tsp granulated sugar to the hot espresso and stir until fully dissolved.

Short Macchiato (optional)

For a macchiato-style variation, spoon 2 tbsp steamed milk over the shot to 'mark' the espresso. Use microfoam with small, velvety bubbles for the best texture.

Frothed Top (optional)

If you prefer a bit of foam, add up to 30 ml of milk froth on top of the shot. Hold back the liquid milk and spoon only the foam to preserve espresso flavor and crema.

Serve the espresso immediately in the warmed demitasse. Clean the portafilter, knock out the puck, and purge the group head briefly to keep the machine ready for the next shot.