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Ingredients
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Coffee
Equipment (included as ingredients to ensure each step has matching items)
Method
Coffee
- 1
Fill reservoir
Fill the espresso machine reservoir with filtered water (use about 500 ml to ensure reservoir is adequately topped).
- 2
Preheat machine and cup
Turn the machine on and allow it to fully heat (usually 15–30 minutes for proper temperature stability). Place 30 ml hot water into the demitasse cup or shot glass to warm it, then discard the water just before brewing.
- 3
Grind
Weigh 18 g of espresso beans. Grind to a fine espresso setting (should feel slightly powdery but not floury). Aim for a grind that yields approximately 36–40 g of espresso in 25–30 seconds (adjust grind finer for faster shots, coarser for slower).
- 4
Dose and distribute
Put the 18 g of ground coffee into the portafilter basket. Distribute grounds evenly by tapping or using a distribution tool so there are no low or high spots.
- 5
Tamp
Use the tamper to apply firm, even pressure (approx. 15–20 kgf). Ensure the coffee bed is level and smooth. Wipe any loose grounds from the portafilter rim with a clean cloth.
- 6
Purge group head (if applicable)
Run a short burst of water through the group head for 1–2 seconds to clear residual coffee and stabilize temperature.
- 7
Brew
Lock the portafilter into the group head and start the extraction immediately. Aim for an extraction weight of 36–40 g of liquid espresso in 25–30 seconds. Stop the shot when target weight/time is reached. A well-extracted double should have a rich caramel crema on top.
- 8
Serve
Wipe the cup and place the double espresso on a saucer. Serve immediately to preserve aroma and crema.
- 9
Clean up
Knock out the used puck, rinse the portafilter, and wipe the group head. Backflush the machine per manufacturer's schedule.
Equipment
- 10
Ensure all equipment (grinder burrs, portafilter basket, tamper, and group head) is clean and dry before starting to avoid off-flavors and channeling during extraction.
- 11
Check grinder calibration by performing a test grind and pulling a single or double shot. Adjust grind size as needed to hit the target yield (36–40 g) and time (25–30 s).