Espresso Recipe

Heat and clean

Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes). Flush a small amount of water through the group head to stabilize temperature and remove stale water.

Measure and grind

Weigh 18 g of fresh coffee beans. Grind to a fine, consistent espresso grind (texture similar to table salt but slightly finer). Adjust grind size depending on extraction time in trial shots.

Dose the basket

Put the ground coffee into a clean, dry portafilter basket (18–20 g basket). Distribute grounds evenly using a distribution tool or by gentle tapping to avoid large voids.

Pre-tamp/level

Use your finger or a leveling tool to create a flat, even puck surface. This helps ensure uniform tamping and extraction.

Tamp

Apply even pressure with the tamper (about 30 lbs / ~13.6 kg of force). Keep the tamper level and finish with a slight twist to polish the surface. Wipe any loose grounds from the portafilter rim.

Lock in and brew

Insert and lock the portafilter into the group head. Start the shot immediately to avoid heat loss. Aim for a 1:2 brew ratio (18 g in → 36 ml out). The target extraction time is 25–30 seconds from the moment water first hits the puck to the end of the shot.

Observe and adjust

Watch the flow: it should start as a thin stream, then become steady and syrupy, finishing with a golden crema. If the shot pours too fast (<20 s), make the grind finer or increase dose slightly. If too slow (>35 s) or drips, make the grind coarser or tamp lighter.

Serve

Once the shot yields 36 ml of espresso (or reaches the desired volume), stop the shot. Immediately pour into a pre-warmed demitasse or serve in the shot glass. Enjoy as is or use as the base for other drinks.

Purge the group head briefly after pulling the shot to clear coffee grounds. Knock out the used puck, rinse the portafilter, wipe the group head and steam wand (if used), and backflush the machine according to manufacturer recommendations at the end of the day.