Espresso Recipe

Preheat and fill

Fill the espresso machine reservoir with fresh, cold filtered water. Turn the machine on and allow it to fully heat (typically 10–20 minutes) so the group head and portafilter reach stable temperature.

Warm cup and portafilter

Lock the empty portafilter into the group head and run a short blank shot (no coffee) to flush hot water through. Place the demitasse cup on the machine’s cup warmer or pour hot water into it to preheat, then discard the water.

Measure 18 g of coffee beans on a scale and grind them immediately before brewing. The grind should be very fine, slightly coarser than powdered sugar but finer than table salt; aim for a texture that yields 25–30 seconds extraction for 36 ml output.

Transfer the ground coffee into the portafilter basket. Level the grounds by tapping the side of the portafilter or using a distribution tool. Apply a firm, even tamp with about 20–30 pounds (9–13 kg) of pressure to create a flat, sealed puck. Wipe the portafilter rim to remove stray grounds.

Insert the portafilter into the group head and start the shot immediately. Begin timing when water first contacts the coffee. Aim for 36 ml of espresso in 25–30 seconds. The stream should start as a steady thin line and have a golden caramel color; stop the extraction if it becomes too dark or drippy before reaching volume.

If the shot extracts too quickly (under 20 seconds), make the grind finer or increase dose slightly. If it extracts too slowly (over 35 seconds) or is bitter, make the grind coarser or reduce dose slightly. Adjust one variable at a time.

Swirl the brewed espresso gently in the demitasse to integrate crema and body. Serve immediately. Optionally add sugar to taste.

Clean the portafilter by knocking out the used puck, rinsing the basket, and wiping the group head to prepare for the next shot.