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Ingredients
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Coffee
Method
Coffee
- 1
Equipment prep
Warm and purge the espresso machine and portafilter. Turn the machine on and allow it to reach normal brewing temperature (typically 10–20 minutes depending on machine). Run hot water through the group head for 5–10 seconds to stabilize temperature and purge the steam wand briefly if needed. Wipe and preheat the portafilter by locking it into the group head for a few seconds and then remove and dry.
- 2
Weigh and grind
Weigh 18 g of freshly roasted whole beans. Grind immediately to a fine setting suitable for espresso (target particle size similar to table salt). The dose after grinding should be about 18 g used in the basket.
- 3
Distribute and tamp
Place the ground coffee into a dry, clean 18–20 g single or double basket. Level the grounds by gently tapping or using a distribution tool so the bed is even. Use a tamper to compress the grounds evenly with consistent pressure (around 30 lb / 13.6 kg of force). Polish the puck with a slight twist, then wipe any loose grounds from the portafilter rim.
- 4
Brew
Lock the portafilter into the group head and start the extraction immediately. Target extraction parameters: 25–30 seconds total brew time for about 30 ml of liquid (yield) for a typical 1:1.5–1:1.7 ratio (18 g in → ~30 g/ml out). Stop extraction when you reach ~30 ml (2 oz). Aim for a steady, thin stream with honey-like texture and a golden crema on top.
- 5
Serve
Wipe the portafilter and group head, and discard the puck. Serve the espresso in a pre-warmed demitasse cup. Enjoy immediately — espresso is best within 30–60 seconds of extraction.
- 6
Notes and adjustments
If extraction is too fast (<20 s) and watery, make the grind finer or increase dose slightly. If extraction is too slow (>35 s) and bitter, make the grind coarser or reduce dose slightly. Adjust for taste and machine differences. Use freshly roasted beans rested 3–14 days after roast for optimal results.