Espresso Recipe

Warm and fill

Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes). Fill the machine reservoir with fresh filtered water if needed. Place the espresso cup on the cup warmer or run hot water into the cup to preheat it, then discard the water.

Dose

Weigh 18 g of freshly roasted whole coffee beans on your scale. (Adjust dose 16–20 g depending on basket size and taste.)

Grind

Grind the 18 g of beans to a fine espresso grind using a burr grinder. Aim for a texture slightly finer than table salt but not powdery. Grind directly into the portafilter basket or into a dosing cup.

Distribute and level

Distribute the ground coffee evenly in the portafilter basket. Use a distribution tool or gently tap the side of the portafilter to settle the grounds so the puck is level.

Tamp

Using a tamper that fits the basket, press down with firm, even pressure (about 30 pounds / ~13.6 kg of force) until the surface is level and compact. Polish with a slight twist to smooth the surface. Wipe any grounds from the rim of the portafilter.

Purge group head

Run a short burst of water through the group head for 1–2 seconds to clear residual coffee and stabilize temperature.

Lock in portafilter

Insert and lock the portafilter into the group head firmly and immediately start the shot.

Start and time the shot

Start the extraction and simultaneously start your timer. Aim for a yield of approximately 36 ml of espresso in 25–30 seconds from the moment water first flows from the spouts. The target ratio is about 1:2 (18 g dose -> ~36 g/ml yield).

Monitor flow

Observe the flow: it should be a steady, syrupy stream that resembles warm honey. If flow is too fast (<20 s) grind finer or increase dose; if too slow (>35 s) grind coarser or reduce dose.

Stop shot

Stop extraction when you reach approximately 36 ml (or when the volume/time target is reached). Expect a golden crema on top with a rich brown body beneath.

Serve

Wipe the portafilter rim and clean any spills. Place the preheated espresso cup under the spouts and serve immediately for best aroma and crema.

Purge the group head again for 1–2 seconds and remove the spent puck. Knock out the puck and rinse the portafilter. Backflush the machine with water at the end of your session and perform regular maintenance as recommended by the manufacturer.

Adjust extraction parameters (dose, grind, yield, time) based on taste: bitterness indicates overextraction (coarsen grind or shorten time), sourness indicates underextraction (finer grind or longer time).

If making a double shot in a larger basket, scale ingredients proportionally (e.g., 18–20 g dose for a single or 18–20 g per basket depending on your machine; adjust yield accordingly).