La Colombe Espresso Recipe

Preheat and prepare

Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes). Warm the portafilter and cup by locking an empty portafilter in place and flushing hot water through the group head into the shot glass; discard the water and dry the portafilter with the cleaning cloth.

Weigh and grind

Weigh 18 g of coffee beans. Set your burr grinder to a fine espresso setting (start slightly finer than table salt). Grind directly into the portafilter basket so you capture all grounds.

Distribute and tamp

Evenly distribute the grounds in the portafilter using a distribution technique (tap, finger sweep, or leveling tool). Use a tamper to apply firm, level pressure (about 15–20 kg/30–40 lbs of force) to create a smooth, even puck. Wipe any loose grounds from the rim.

Brew

Lock the portafilter into the group head. Place the warmed shot glass or demitasse on the scale under the spouts and tare it. Start the shot and begin timing. Target a 36 ml yield in about 25–30 seconds of extraction time (counting pump start). Stop the shot when you reach ~36 ml.

Assess and adjust

The espresso should have a rich crema and balanced flavor. If extraction time is too short (under 22 s) and taste is watery/acidic, grind finer or increase dose slightly. If too long (over 35 s) and tastes bitter/over-extracted, grind coarser or reduce dose slightly. Adjust and repeat as needed.

Serve

Wipe the group head and remove the portafilter. Serve the 36 ml single espresso immediately in the warmed demitasse.

Keep equipment clean and preheated between shots. Use the scale for consistent dosing. Use the tamper and distribution method that produces the most even puck in your setup.