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Ingredients
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Espresso
Tools
Method
Espresso
- 1
Prepare machine
Turn the espresso machine on and allow it to fully heat. Ensure the group head and portafilter are heated by locking an empty portafilter into the group and running a short flush of water through the group head. Fill the machine reservoir with fresh filtered water if needed.
- 2
Dose and distribute
Weigh 18 g of finely ground espresso coffee into the double basket. Use a distribution technique (e.g., finger distribution or a distribution tool) to level the puck to remove large voids and create an even bed.
- 3
Tamp
Use a tamper to apply firm, even pressure to the coffee bed. Aim for about 30 lbs (13.6 kg) of pressure and ensure the tamp is level. Wipe any loose grounds from the basket rim.
- 4
Brew
Lock the portafilter into the group head. Place a preheated shot glass or demitasse on the scale under the spouts. Start the timer and start the extraction. Target a yield of approximately 40 ml (1.4 oz) of espresso in 25–30 seconds for a double shot (this yield corresponds to a typical 1:2 brew ratio). Stop the shot when you reach ~40 ml or when extraction time is 25–30 seconds.
- 5
Serve
Remove the shot glass and serve immediately. The double espresso should present a thick crema on top and a rich, concentrated flavor. If serving in a cup, preheat the cup and pour the shot into it immediately.
- 6
Clean up
Dispose of the used puck, rinse the portafilter, and wipe the group head. Backflush the machine regularly according to manufacturer instructions.
Tools
- 7
Use the scale to dose and to measure output volume/weight during extraction. Use the timer to track extraction time. Preheat tools (portafilter and cup) by rinsing them with hot water from the machine for more consistent temperature and crema.