Espresso Recipe

Prepare machine

Fill the espresso machine reservoir with clean water if needed and turn the machine on. Allow it to fully heat for at least 15–30 minutes so the group head and portafilter reach stable temperature. Flush the group head for 2–5 seconds to clear residual water and stabilize temperature.

Preheat portafilter and cup

Lock an empty portafilter into the group head and run water through for 5–10 seconds to heat the metal. Also place the shot glass/cup on the group tray while flushing so it is warm when the shot arrives.

Weigh and grind coffee

Weigh 18 g of freshly roasted espresso beans. Grind directly into the portafilter basket to a fine, slightly past-tablet-coffee consistency (fine but not powder). Target grind should allow extraction of about 36 ml in ~25–35 seconds (see dialling section).

Distribute and tamp

Level the coffee in the basket using a distribution technique or finger sweep to remove large voids. Apply even, firm pressure with a flat tamper until compact and level (approximately 20–30 lbs / 9–14 kg pressure). Wipe any grounds from the rim of the portafilter to ensure a good seal.

Start extraction

Start the shot immediately after tamping. Start the timer as water first contacts the coffee. Aim for a 2:1 brew ratio by weight (18 g in producing ~36 ml espresso) and a total extraction time of 25–35 seconds. If using volume instead of weight, expect ~30–40 seconds to yield ~36 ml.

Observe and adjust

Watch the stream: it should begin as a thin dark syrup, then lighten to golden with fine, steady streams and a rich crema. If the shot flows too quickly (<20 s) make the grind finer or increase dose; if it pours too slowly (>40 s) make the grind coarser or reduce dose. Adjust and repeat as needed.

Finish and serve

Stop the shot when you reach roughly 36 ml (or when timer reaches your target). Wipe the rim and group head, purge a short burst of water to clean. Serve the espresso immediately in the preheated cup for best aroma and crema. Consume within 1–2 minutes for optimal balance.

Clean up

Discard used puck and rinse the portafilter. Backflush the machine as recommended by manufacturer (blind backflush with detergent per schedule). Clean grinder hopper and wipe surfaces.

Calibration: If you are new to your grinder, perform a dose and time test: grind 18 g, tamp, run extraction, record yield and time. Adjust grind size in small increments until you reach 36 ml at ~25–35 seconds. Keep notes of settings for repeatability.

Water temperature: Ideal brew water is typically 90–96°C. Many machines are pre-set; verify the machine's temperature if adjustable. Water quality affects taste—use filtered water to avoid off-flavors and scale buildup.