Espresso Single Recipe

Warm up machine and portafilter

Turn on the espresso machine and allow it to reach full operating temperature (typically 15–30 minutes). Insert the empty portafilter and run a short blank shot to purging line and heat the group head. Wipe dry with the cleaning cloth.

Weigh and grind

Weigh 18 g of fresh, whole coffee beans. Grind them to a fine espresso setting — the grind should feel like powdered sugar but slightly gritty. Dose the ground coffee into the portafilter basket so the bed is slightly mounded.

Distribute and tamp

Level the coffee bed with a distribution tool or a light tamping/palm method to remove major voids. Use the tamper to apply firm, even pressure (about 20–30 lb / 9–14 kg equivalent) until the surface is flat and sealed. Wipe any grounds from the portafilter rim.

Purge and lock in

Purge a small amount of water from the group head to clear residual water (1–2 seconds). Insert and lock the portafilter into the group head immediately to maintain temperature stability.

Brew the shot

Place the shot glass on the scale, tare to zero. Start the extraction and begin timing. Aim for a 1:2 brew ratio (18 g in → 36 ml out). Extraction time should be 25–30 seconds from the pump switch-on. Stop the shot when you reach ~36 ml (or when the flow goes thin and blonding begins).

Assess and serve

Inspect the espresso: it should have a concentrated body and a 2–4 mm crema layer with honey-colored streaks. Serve immediately in a pre-warmed demitasse or small cup. Enjoy as a single espresso or use as the base for milk drinks.

Clean up

Knock out the used puck, rinse and wipe the portafilter, and backflush the group head as required by your machine's maintenance schedule.

Use the listed equipment to maintain consistency: a reliable scale for dosing and yield, tamper for even extraction, and a warm cup for serving. Adjust grind, dose, and extraction time slightly if the shot extracts too fast (under 20s — finer grind) or too slow (over 35s — coarser grind).