Espresso Shot Recipe

Prepare machine and water

Fill the espresso machine reservoir with filtered water (about 1 liter) and turn the machine on to allow it to fully heat. Ensure the group head is heated and the steam wand is purged briefly. This typically takes 15–30 minutes depending on the machine.

Preheat portafilter and cup

Lock an empty portafilter into the group and run water through it briefly for 2–5 seconds to heat it, then wipe dry. Place your shot glass or demitasse under the spouts to preheat it as well.

Weigh and grind beans

Weigh 18 g of fresh whole coffee beans. Grind them to a fine espresso grind — texture should be slightly finer than table salt but not powdered. Adjust grind to target extraction time (see below). Use the scale to confirm dose.

Dose and distribute

Transfer the 18 g of ground coffee into a clean, dry double basket (or single if preferred). Distribute evenly across the basket using a distribution tool or a gentle tapping/leveling with your finger to eliminate large voids.

Tamp

Using a tamper, apply firm, even pressure (approx. 20–30 lb / 9–14 kg) to create a flat, level coffee puck. Polish the tamp with a slight twist to smooth the surface. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the group head and start the shot while simultaneously starting your timer. Brew to yield approximately 36 ml of liquid espresso (a 1:2 ratio) in 25–30 seconds. Adjust grind finer if extraction is faster than 25 s, or coarser if slower than 30 s.

Observe crema and timing

A properly extracted espresso will start with a thin, steady stream resembling warm honey and produce a golden-brown crema layer on top. Stop the shot when the volume reaches ~36 ml or when the stream turns blonde and breaks up.

Serve

Wipe the portafilter, purge the group briefly between shots if making multiple. Serve the single espresso shot immediately in the preheated demitasse to preserve temperature and crema.

Rinse and clean: After brewing, knock out used puck, rinse the portafilter and wipe group gasket. Backflush the machine daily with water and follow manufacturer cleaning schedule for detergent backflushing and descaling as needed.

Grinder adjustments: If your shot tastes sour (under-extracted), tighten grind (finer) or increase brew time slightly. If it tastes bitter or overly astringent (over-extracted), make the grind coarser or reduce brew time. Change one variable at a time.