Espresso Shot Recipe

Warm up and prepare

Turn on the espresso machine and allow it to reach full operating temperature (usually 15–30 minutes). Flush the group head and run a small amount of water through the portafilter to heat it. Warm your shot glass or demitasse by rinsing with hot water or placing it under the group head briefly.

Weigh and grind

Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso setting using a burr grinder. The grind should be fine enough to produce resistance when water flows through but not so fine that it clogs the puck and stops flow completely. Adjust grind as needed for target extraction time.

Dose and distribute

Clean the portafilter basket and tare it on the scale if possible. Dose the 18 g of ground coffee into the portafilter. Use a distribution tool or gently tap/level with your finger to distribute grounds evenly so there are no low or high spots.

Tamp

Apply firm, level pressure with the tamper (about 20–30 lbs / 9–14 kg of force). Inspect the puck edge to ensure it is even and clean the basket rim of stray grounds. Proper tamping promotes even extraction.

Brew

Lock the portafilter into the group head. Place the warmed shot glass on the scale and tare. Start the shot and begin timing. Aim for a 1:2 brew ratio: 18 g in -> approximately 36 g (or ml) out. Typical extraction time is 25–30 seconds from the moment water first contacts coffee. The shot should begin with a slow dark stream, develop into a steady syrupy flow, and finish with a lighter, blonding pour. Stop the shot when you reach ~36 ml or at the recommended time/grind balance.

Evaluate and serve

Observe the crema (golden brown foam) and taste the espresso immediately. Properly extracted espresso will be balanced, with sweetness, acidity, and some bitterness in harmony. Serve in the warmed cup. If the shot is under-extracted (sour, fast run) adjust to a finer grind or increase dose; if over-extracted (bitter, slow run) adjust to a coarser grind or reduce dose.

Clean up

Purge the group head briefly, knock out the spent puck, and rinse the portafilter. Wipe the steam wand and flush if used. Keep equipment clean for consistent results.

Keep the grinder hopper clean and filled with fresh beans. Dial in grind size by making small adjustments and pulling test shots until extraction time and yield are in range (18 g -> 36 ml in 25–30 s). Use a brush or cloth to remove coffee grounds from the group head and counter after preparation.