Espresso Recipe

Warm and rinse

Turn the espresso machine on at least 15–30 minutes before brewing so the group head and portafilter reach stable temperature. Run water through the group head and backflush with blind filter if required by your machine. Warm the portafilter and cup by flushing hot water through them, then discard that water.

Weigh and grind

Weigh 18 g of freshly roasted coffee beans for a standard double shot. Grind to a fine, consistent espresso grind—texture slightly finer than table salt. Adjust grind size later to dial extraction time.

Dose and distribute

Place the portafilter on a scale, add the 18 g ground coffee, and use a distribution tool or gentle tap/leveling to create an even bed. Ensure no grounds remain on the rim.

Tamp

Using a tamper, apply firm, even pressure (about 30 lb/13.6 kg of force) to create a flat, level puck. Polish with a slight twist to smooth the surface, then wipe the basket rim clean.

Brew the shot

Lock the portafilter into the group head and start the shot immediately. Aim for 25–30 seconds of total extraction time for 18 g in, yielding approximately 36 ml of liquid espresso (a 1:2 brew ratio). Start timer with first drip. Visual cues: initial thin blond stream should thicken, then lighten to a honey-like 'blonding' as shot finishes.

Adjust if necessary

If extraction is too fast (<20 s), use a finer grind or slightly more dose. If too slow (>35 s), use a coarser grind or slightly less dose. Taste for balanced sweetness, acidity, and bitter notes.

Serve

Immediately wipe the group head, knock out the used puck, and rinse the portafilter. Pour the espresso into a warmed demitasse. Optionally add sugar to taste or garnish with a pinch of cinnamon or cocoa.

At the end of service, backflush the machine with water and detergent as per manufacturer instructions, clean the steam wand, and refill the reservoir with fresh water.