Espresso Recipe

Preheat equipment

Turn on the espresso machine and allow it to reach full operating temperature (typically 15–30 minutes). Run water through the group head and steam wand to purge and stabilize temperature. Place the portafilter in the group head and run a blank shot for a few seconds to heat the portafilter. Warm the demitasse cup by rinsing with hot water.

Weigh and grind beans

Weigh 18 g of freshly roasted espresso beans on the scale. Grind the beans on a fine espresso setting to produce a texture like powdered sugar but not floury. Target extraction yield of about 36 ml in the cup.

Prepare the portafilter

Remove the portafilter, wipe it dry, and place the double basket on the scale. Dose the 18 g of ground coffee into the basket. If using a distribution tool or spoon, level the puck surface to ensure even distribution.

Tamp

Using the tamper, apply firm and even pressure to the grounds until you reach a flat, level surface (about 25–30 lbs / 11–14 kg of pressure). Polish with a slight twist to create a sealed puck. Wipe any grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Place the pre-warmed shot glass or cup under the spouts. Start the espresso machine and start the timer simultaneously. Aim for an extraction time of 25–30 seconds to yield about 36 ml of espresso. Watch for a steady stream that looks like warm honey and a golden crema forming on top.

Stop and serve

Stop the shot when the weight reaches ~36 ml or when the extraction time hits 25–30 seconds. Wipe the portafilter rim and remove the puck. Serve the espresso immediately in the pre-warmed demitasse cup to preserve crema and aroma.

Purge a small amount of water (about 50 ml) from the steam wand and group head after brewing to clear lines and stabilize temperature. If the shot extracts too quickly (under 20 seconds) and is thin or sour, grind finer or increase dose slightly. If it extracts too slowly (over 35 seconds) and tastes bitter, grind coarser or reduce dose slightly. Clean the portafilter and wipe the group head after each shot. Backflush the machine according to manufacturer recommendations daily or weekly.